Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Bulk proof: Approx. 10 minutes
Scale: Approx. 3200 gr. (30 pieces)
Dough proof: Approx. 10 minutes
Divide and round up Decorate if desired Place the dough pieces on baking sheets
Final proof: Approx. 60 minutes
Just for baking incise as desired
Baking: Approx. 16-18 minutes at 220ºC, with steam.