This is how it works…

Mix all ingredients together in a spiral mixer and knead for approx. 15 min. at medium speed, using a flat beater in between if necessary. Be sure to carry out a window test. Place the finished, elastic dough in a walking pan brushed with olive oil. Stretch and fold. Repeat this process three times after a good hour each time. Ideal dough temperature 24º – 27º. At the end, tip the risen dough onto a rye-floured baking tray, dusting it with flour from above as well. Divide the dough and place in the oven at 280º. Give it a good steam. Turn off the oven after 5 minutes and bake for approx. 20 minutes.