Place all ingredients into machine. Mix for 15 minutes on slow speed. N.B. Please note this mix should be a little wet after mixing. Once the bulk fermentation is completed it will be more machinable, (easier to work with) Dough temperature should be 24° C.
Bulk fermentation: Allow the dough to rest covered for ± 30 minutes before working off. The bulk dough is set aside and allowed to ferment. This mellows and softens the dough which results in a nicer end product much like a matured wine.
Scale off at 550g mould round and rest for 5 minutes. Mould into shape, see pictures.
Prove at 40° C and 80% humidity for ± 40 minutes.
After proofing dust with rye flour and cut. Piercing the sides of the bread with a sosatie stick helps prevent the crust from cracking.
Bake at 250° C decreasing to 200° C with steam for the first 5 minutes. Open the damper and bake for another 20 minutes.