Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: approx. 1600 grams (30 pieces)
Dough proof: Approx. 15 mins and dividing/rounding, then let the dough pieces expand for 5 minutes
Place the dough pieces on the prepared sheeters, then chop and turn over
Final proof: Approx. 60 minutes and turn over again
Baking: approx. 18 minutes at 240ºC with steam