Add all the ingredients in the mixer with 6,5 litres of water. Add the rest of the water during the mixing procedure, progressively.

Mixing time: 20-30 minutes depending on the quantity of the ingredients.

Dough temp: 28o C

Mixing time: 5 minutes slow + 7 minutes fast (until the dough is done)

Resting time: 45 minutes on the bench without moving it

Dough weight: Equal or greater than 1000 g

Proof time: 20 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 (approx.) for loaves of pound.