Knead all ingredients into a smooth and well developed dough

Dough temperature: approx. 27ºC

Scale: Dough pieces approx. 900 gram and rounding

Dough proof: Approx. 45 minutes

Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets

Final proof: Approx. 60 minutes

Just before baking sprinkle with rye flour and incise as desired

Baking: Approx. 35 minutes at 235ºC, with steam