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.
Scale heads at 2.4kg mould round and rest for 5 minutes. Mould into shape.
Prove at 40° C and 80% humidity for ± 40 minutes.
After proofing dust with rye flour and cut.
Bake at 240° C decreasing to 200° C with steam for the first 5 minutes. Open the damper and bake for another 7 minutes.