Step 1. Mix all ingredients until well develop.
Step 2. Check dough temperature 26-28° C.
Step 3. Give dough rest for 10 minutes.
Step 4. Divide and scale and give an intermediate resting for 10 minutes.
Step 5. Mould and give a final proofing for ±90 minutes at 35◦C.
Step 6. Bake for ± 10 minutes at 190° C for 60g of dough (time & temperature need to adjust according to the size of bread).