Mix all the ingredients until you get an elastic dough, for 3 minutes at the low speed and for 4 minutes at the high speed.

Let the dough rest covered in room temperature for 50 minutes.

Cut in 430 g and shape gently at the preferred shape.

Place in moulds and prof for 60-70 minutes. Proof temperature 35-37 °C and 70-75% moistness.

Bake at 210-220°C for 45 minutes with steam. Open the damper the last 10 minutes of baking.