Mix all the ingredients together for 5 minutes at low speed and for 1 minute at high speed.

The correct temperature of the dough is 27-28 °C.

Allow to rest for 10 minutes covered with a plastic sheet.

Cut in 650 gr in an open form and decorate with Seed Mix.

Proof for 50 minutes (±35°C, 70% RH).

Bake at 220°C, with steam 3’’, for 45-50 minutes.