Mix all the ingredients together for 3 minutes at low speed and for 4-5 minutes at high speed (dough machine/quick kneader).
The temperature that the dough should reach at the end of the mixing stage is 27-28°C.
Allow the dough to rest for 15 minutes, covered with plastic wrap.
Cut the dough into 150 gr portions (for rolls).
Allow the rolls to rest for 10 minutes.
Form the rolls into a baguette shape, decorate with either white flour or with Seedmix (mixture of four seeds: oat, linseed, sunflower kernels, sesame) and place rolls onto a perforated oven sheet pan.
Proof for 60 minutes at a humidity level of 75% and a temperature of ±35°C.
Bake at 200°C, with 5’’ steam, for 25 minutes.