Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: Approx. 1650 gram (30 pieces)
Dough proof: Approx. 10 minutes
Divide and shape the pieces into fingerbreads, decorate with rye flour or sunflower seeds
Final proof: Approx. 60 minutes
Baking: approx. 18 minutes at 230ºC, with steam