Knead all the ingredients in the mixer for 3 minutes on slow and 6-7 minutes on fast speed until you have a smooth. Rest the dough for 10 minutes. Cut and shape to the desired shape and weight. Place in baskets with the seam on top. Put the dough in the stove for 50 minutes at 33C with a relative humidity of 70-75%. Tumble on a plate or in a crate and steam with them 210-220C for 40-50 minutes depending on the type of oven for half a kilo of bread. Open the tamper in the last 20 minutes.
