Knead all the ingredients together in the kneader bucket adding the water gradually on slow speed and continue kneading until a well-developed, elastic dough is formed.
Indicatively 3 minutes at slow and 3 minutes at fast speed

Rest the dough in a bowl, covered for 30 minutes.

Shred indicatively at 700 g or 1kg.

Place the dough, lightly moulded in a floured basket.

Place in the stove for 30 minutes with moisture (±35°C / 70% RH).
Remove from the stove and tip into a crate or baking sheet with parchment paper.

Bake in preheated oven at 220° C for 45-60 minutes, depending on size, with 3 seconds of steam.