Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 34-35ºC
Bulk proof: Approx. 20 minutes
Scale: pieces of 30-60 grams
Pins from round to oval
Dough proof: Approx. 16 minutes
Intermediair proof: Approx. 6 minutes in Pockets
Baking: Approx. 8-9 minutes at 350ºC