Mix all the ingredients for 3 minutes at the low speed and for 2 minutes at the high speed.

Let the dough rest covered in room temperature for 30 minutes.

Cut in 1000 g and shape gently in the preferred shape.

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

Cut slightly the surface.

Bake at 210-220°C for 60 minutes with steam. Open the damper the last 10 minutes of baking