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<p>overall formula</p> <p>- prefermented dough (sd) 40%<br /> - 90% medium rye<br /> - 10% semola di grano duro (completly prefermented)<br /> - 74% water<br /> - 2% sea salt<br /> - 2% olive oil </p> <p>yield 1.3 kg</p> <p>*baked 1 hour at falling temperatures: 300 to 210 degrees C<br /> *total release of steam after 3 minutes</p>