Knead all the ingredients together, starting with 6kg of water, for 8 minutes at low speed in a dough mixer. Then, knead for 10 minutes at high speed, gradually adding the remaining water.

The dough temperature should be 27-28°C.

Let it rest for 60-90 minutes in a floured bowl.

Divide into 650g portions for loaves.

Roll the dough and shape it into a loaf.

Place the loaf in white flour and let it rest for 5 minutes. Then, transfer it to a baking tray with the floured side facing up and let it relax for 15 minutes.

Bake directly at 220°C with plenty of steam for approximately 45-50 minutes.