Mix all the ingredients together with the spiral hook at low speed for 4 minutes and then switch to high speed to complete mixing for 3 minutes. The dough should be well developed and stretchy (dough temperature: 28-29OC)

Allow the dough to rest for 20 minutes.

Cut the dough into preferable portions (indication; 550 gr for 1 kg molds), mould and place them into greased molds (preferably use Carlo, a release agent).

Proof for 90 minutes (±35OC with a slight moistness).

Bake at 200-210OC without steam for 45 minutes (if you use 1 kg molds).

Once they have cooled down, cut the bread load into slices.