Mix all the ingredients for 3 minutes at the low speed and for 6 minutes at the high speed until you get an elastic dough.

Let the dough rest for 30 minutes in room temperature.

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

Place in baskets and poor for 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.