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 and11 minutes at fast speed

Rest the dough for 10 minutes covered with nylon foil.

Shred at 1,000 g.

Place in the stove for 30 minutes with moisture (±35°C / 70% RH) .

Bake at 220° C for 35 minutes or depending on weight, with 5 seconds steam.