Knead all ingredients into a smooth and well developed dough. After kneading, directly work on the filling
Dough temperature: approx. 26ºC
Scale: approx. 1400 grams (30 pieces)
Dough proof: Approx. 10 minutes
Final proof: Approx. 60 minutes
Baking: Approx. 7 minutes by 260ºC
Divide and round up