Mix all ingredients into a well developed dough
Dough temperature: approx. 28ºC
Bulk proof: Approx. 15 minutes
Scale: Dough pieces approx. 600 grams and rounding
Dough proof: Approx. 15 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 incise as desired
Baking: Approx. 30 minutes at 220ºC.