Place all the ingredients in the mixer bowl. Knead for 5-6 minutes at low speed and 10-12 minutes at high speed until an elastic dough develops.

Let the dough rest for 30-40 minutes. Then, refrigerate at 4-6°C for 12-16 hours.

Remove from the refrigerator and let it sit at room temperature for about 2 hours.

Cut to the desired weight and shape into a ring.

Let it rest for 20 minutes at room temperature.

Bake at 220°C with a little steam, then lower the temperature to 200°C after 10 minutes.

For 500g pieces, the total baking time is approximately 40 minutes.

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