Mix dough until fully developed. Rest 1 hour in plastic bins (use dusting flour). Scale and shape into a rectangular shape Rest 1 hour Gently flatten with hands until there are no air bubbles left Trim off sides into even rectangular shape. Alternatively roll dough pieces as for baguettes but taper ends off sharply Bake for 22 minute at 210¡C with steam Open damper and bake for a further 6-9 minutes.
Dough is very slack and should be proofed (rested) in plastic bins sprinkled with dusting flour.
If using compressed yeast use 250g in above recipe.
Using bakers percentages - Percentages on white flour weight.
When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 2.8 kg.