Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 26°C

Scale: Dough pieces approx. 130 gram and rounding

Dough proof: Approx. 45 minutes

Final proof: Approx. 100 minutes

Baking: Approx. 25 minutes at 240°C with steam

Mould the dough pieces into a short stick model, length 30 cm and place them on a with rice flour prepared inserter or baking sheets

Incise twice just before baking