Knead all the ingredients in the mixer for 3 minutes on slow and 6 minutes on fast speed until you have a smooth dough. Desired dough temperature 25-26C. Rest the dough for 30 minutes. Cut and shape to the desired shape. Place the pieces on a plate or in a crate. Put in the for 50 minutes at 35C with a relative humidity of 65-70%. Bake with steam at 230oC for 30 minutes for pieces of half a kilo and depending on the type of oven.
