Mix all the ingredients together for 3 minutes at low speed and then switch to high speed for 4 minutes until you get a stretchy dough of 27-28°C temperature.

Allow the dough to rest for 5 minutes.

Cut the dough into 920 gr portions (or depending on the toast mold you will use).

Round up the cut dough.

Allow the dough to rest for 10 minutes (proof).

Mould the dough into a loaf shape and place it into the toast mold once you have sprayed it with Carlo or Carlex (release agents).

Proof (±35°C, 75% RH) for 45-50 minutes.

Bake at 240°C with steam for 35-40 minutes.