Use the planetary mixer or a stand mixer to mix all the ingredients together with the spiral hook. Mix for 3 minutes at low speed and then for 4 minutes at high speed if you use the planetary mixer or at low speed  for as long as it is needed if you use the stand mixer. The dough you get should be well developed (stretchy) and reach 26-28°C temperature.

Allow the dough to rest for 5 minutes either in the mixer bowl or cover it and place it onto a working surface.

Cut the dough into preferable portions.

Round up the cut dough portions and allow them to rest for 30 minutes. Make sure to cover them up with a plastic sheet and place them onto a working space.

Form shapes and sizes you prefer and combine any short of savory or sweet fillings.

Proof (35°C with steam) for 10-30 minutes, depending on the dough’s maturity process speed and the rise you want to give to the end product. A more fluffy dough will need more proofing whereas a more crispy dough will need less.

Bake at 230°C without steam for 10-18 minutes (depending on the size).