Bread and buns

Put all the ingredients into the mixer and knead at low speed for 4 minutes and 7 minutes on high.

Let the dough rest for 20 minutes.

Cut into pieces of 120 gr. for buns and 450gr. for breads. Shape rolls and small oblong loaves and place on trays.

Coat with Farina Zero.

Proof for 40 minutes at 35 ° C and 77 % humidity.

Bake at 220 ° C with a little steam for 25 minutes.