Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: approx. 1600 gram (30 pieces)
Dough rest: Approx. 10 minutes
Divide and round up
Final proof: Approx. 70 minutes
Baking: approx. 9 minutes at 250ºC
Decorate with grated cheese