Knead all the ingredients together for 3 minutes at low speed in a dough mixer, then knead for 13 minutes at high speed.

Let the dough rest covered in a bowl for 45-60 minutes.

Divide into 170-200g portions.

Proof for 20-25 minutes (±35°C / 75% RH).

Bake at 220°C with 3 seconds of steam for 20-22 minutes.

Tip:
You can use the Ciabatta method for a denser structure: instead of proofing, shape the dough and let it rest at room temperature for 10-15 minutes.

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