Mix all ingredients, with approx. 60% of the water, into a fairly stiff dough After that gradually add the remaining water and finalize the kneading

Dough temperature: approx. 26ºC

Bulk proof: Approx. 90 minutes in a container

Scale: Approx. 1800 grams (30 pieces)

Divide but do not round up Place the dough pieces on a with rice flour prepared inserter or baking sheets

Final proof: Approx. 20 minutes

Baking: approx. 22 minutes at 230ºC with steam