Preparation

Mix all the ingredients for 5 minutes at the low speed and for 8 minutes at the high speed.

Cover and rest on your counter for 5 minutes.

Cut in 230 g and shape in round.

Rest for 20 minutes more.

Tie with a string that resists heat and proof for 35-40 minutes (30°C ,75% RH).

Bake at 220° C with steam for 20 minutes. Open the damper the last 5 minutes.