Ingredients
Mixing spiral: 6 min in first speed and 5 min in second speed.
Dough temperature: 25°C
Bulk fermentation: 20 min at ambient temperature.
Scaling: Scale pieces of 550 g
Manipulation after scale: Make round and cover with plastic. Rest at ambient temperature.
Intermediate proofing: Let the pieces proof for 15 min.
Make Up: Make long like a toast bread and place in greased toast molds.
Final fermentation: 1h15 min at 28°C and 85% humidity.
Decoration before baking: Dust with rye flour and give one incision in the middle.
Baking: 23 min at 230°C with 200 ml of steam. Open damper last 5' of baking.
