Mix all the ingredients adding the 60% of the water in the recipe until you get an elastic dough. Add the remaining water slowly.

Mix for 3 minutes at the low speed and 7 minutes at the high speed.

Let the dough rest for 70-90 minutes in room temperature.

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

Bake right away at 210-220°C with steam for about 60 minutes. Open the damper the last 10 minutes of baking.