Procedure:
1
Mix all the ingredients for 5’ at low speed and for 8' at fast speed.
2
The temperature of the dough should be not exceed 26° C.
3
Rest the dough for 20 minutes.
4
Cut to 450 g (37 pieces)
5
Proof at 35-38° C with 70-80 % humidity for 50 minutes.
6
Bake with steam at 220° C for 35 minutes.
