Mix all the ingredients together. Do not forget to add the water gradually at the end. Mix for 3 minutes at low speed and for 2 minutes at high speed (dough temperature: 27-28°C). The dough you get should be moderately stretchy. 

Allow the dough to rest for 20-30 minutes.

Cut the dough into 1.150 g portions (outcome: 1 kg baked bread) or as you wish.

Round up the dough and mould into bread loaves.

Decorate with semolina or with hard flour.

Place into baskets sprinkled with semolina or straight into plastic crates.

Proof for 45-60 minutes (±35°C/ 75% RH).

Score the bread surface.

Bake at 220°C for (with low steam) for 40-45 minutes.. Make sure to keep the damper open for the last 15-20 minutes.