Mix all the ingredients for 3 minutes at the low speed and for 1 minute in the high speed.

Rest the dough in room temperature for 20 minutes.

Cut in 430 g and shape in the preferred shape.

Proof for 45 minutes. Proof temperature 35-37 °C and 70-75% moistness.

Cut the surface.

Bake at 210-220°C for 40-45 minutes with steam. Open the damper the last 10 minutes of baking.