Mix all the ingredient together until you get a well developed (stretchy) dough of 25-26°C temperature.

Allow the dough to rest for 15 minutes.

Cut the dough into 300-400 gr and round them up.

Allow the cut dough to rest once you have covered it, for 10-15 minutes.

Mould into preferable shapes.

Decorate with either corn flour or any other flour you prefer.

Proof for 40-45 minutes (±35 °C with moistness).

Before you bake them, score the surface 1-2 times.

Bake at 220-225°C with steam, for 35-40 minutes. Make sure you keep the damper open for the last 5 minutes.