Mix the ingredients with the 60% of the water of the recipe until you get an elastic dough.

Mix for 3 minutes at the low speed and for 7 minutes at the high speed.

Let the dough rest in a bowl for 70-90 minutes in room temperature.

Cut in 1.000 g and shape gently.

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