Knead all ingredients into a smooth and well developed (4 minutes in the 1st gear, 6 minutes in the 2nd gear)

Dough temperature: approx. 22-24°C

Dough rest: Approx. 12 hours in a covered container at 2-4ºC

Remove the dough evenly from the container and mould it into a rectangular dough mass

Scale: Stab square pieces of dough of Final proof: Approx.450 gram. Place the dough pieces on a with rice flour prepared inserter

Final proof: Approx. 40 minutes

Just before baking decorate with rye flour and incise once

Baking: Approx. 40 minutes at 240ºC. with a little steam