Mix all the ingredients for 3 minutes at the low speed and for 6 minutes at the high speed until you get an elastic dough. Let it rest for 15 minutes.

Cut in 380 g and form gently. Place in fabric and let it rest covered for 17 hours in the fridge at 4°C.

Take the dough out the fridge and let it for 20 minutes in room temperature.

Proof for 30 minutes. Proof conditions 35-37 °C with 70-75% moistness.

Throw a little flour and make cuts on the surface.

Bake at 210-220°C for 30- 35 minutes with steam. Open the damper the last 10 minutes of baking.