Mix all the ingredients together, adding the water last and gradually, so that an elastic dough forms. Yeast temperature at the end of kneading: 26-28°C.

Rest the dough for 15 minutes.

Cut into pieces weighing 1,700-1,800 gr (for 30 bread wares) or in pieces of 300-400 gr if you are going to prepare loaves.

Round and rest the pieces of dough for 10-15 minutes (keeping them from drying with a plastic sheet or cloth).

Cut the large pieces of dough into 30 equal parts and shape (if you are making small bread wares) or shape the loaves into their final shape.

Decorate preferably with rye flour or alternatively with coarsely ground yellow durum wheat flour.

Proof for 40-45 minutes (35°C /75% RH with humidity).

Before baking, carve the dough 1-2 times.

Bake the small pieces of dough at 220-230°C with steam for 20-25 minutes and pieces of 300-400 gr for 35-40 minutes. Keep the damper open during the last 5 minutes for baking large bread wares.