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.