Knead all the ingredients together, gradually adding the water, for 2 minutes at low speed and 5 minutes at high speed.

Let the dough rest for 20-25 minutes.

Divide into 850g for large laganas and 500g for small ones.

Shape into loaves and let them rest for 10 minutes.

Roll out the dough into the shape of a lagana and decorate with Decoration Corn or Seedmix.

Proof at ±35°C, 70% RH for 15 minutes.

Bake at 220°C for 25-30 minutes.