Add all the ingredients in the mixer with 7 litres of water. Add the rest of the water during the mixing procedure, progressively

Mixing time: 30 -45 minutes depending on the quantity of the ingredients.

Dough temp: 28o C

Mixing time: 5 minutes slow + 10 minutes fast (until the dough is done)

Resting time: 60 minutes on the bench without moving it

Dough weight: Equal or greater than 1000 g

Proof time: 15 minutes at maximum, at 33o C with 70% humidity

Baking temp.: 220o C at the beginning of baking without steam for 15 minutes and then at 210o C for another 35 minutes for loaves of pound.