Knead all the ingredients in the mixer for 3 minutes on slow and 10 minutes on fast speed until you have a smooth dough. Desired dough temperature 25-26C. Rest for 1.5-2 hours in an oiled basin. Flour the work surface, cut and shape to the desired shape and weight. Place the pieces on a plate or in a crate. Put in the stove for 30 minutes at 35C with relative humidity 65-70%. Bake with steam at 240C for 15 minutes depending on the weight of the pieces and the type of oven.
