Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 26ºC

Once approx. 1360 grams (approx. 40 grams per star) for the stars Rest of the dough approx. 420 grams and rounding

Dough proof: Approx. 50 minutes

Roll out the dough for the stars up to 2,5 mm thickness and place the slice into the freezer. Stab the star out the dough after 20 minutes

Place the stars in rye flour dusted Oberlander baskets. Mould the dough as a round loaf and place it in the baskets with the lock up

Final proof: Approx. 70 minutes. After 60 minutes turn de dough pieces out the Oberlander baskets on a with rice flour prepared inserter or baking sheets

Just before banking sprinkle with rye flour

Baking: Approx. 35 minutes at 230ºC with steam