Procedure:
1
Mix all the ingredients for 10’ at low speed and for 6' at fast speed.
The dough should be soft and little sticky.
2
Let the dough rest for 30 minutes.
3
Cut, mold and proof at 35°C with 70 % humidity for 40’ (approx.).
4
Bake at 210° C for 40’ (approx.)
