Knead all the ingredients in the mixer for 3 minutes on slow and 6-7 minutes on fast speed until you have a smooth dough. Rest for 10 minutes, cut and shape to the desired shape and weight. Bake for 50 minutes at 33C with a relative humidity of 75-77%. Bake with steam at 220C for 30-35 minutes (for breads 400 g) and open tampers for the last 10 minutes.
