No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed for approximately 8 minutes or until dough developed (fully developed dough temperature of 33¡C) Give the dough a bench time of 5 minutes. Divide and mould. Allow for a further 5 minute rest final mould. Final proof and bake at 220¡C for approximately 25-30 minutes (use steam if available).
When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 2.6 kg