Mix all the ingredients at 8-9 minutes at the slow speed.

Let the dough rest covered for 17 hours in the fridge at 4°C. Take the dough out the fridge and let it for 30 minutes in room temperature.

Cut in 1000 g and shape gently at the preferred shape.

Proof for 45-50 minutes. Proof conditions 35-37 °C and 70-75% moistness.

Bake at 210-220°C for 60 minutes with steam.

Open the damper the last 10-15 minutes of baking.