Procedure:
1
Mix all the ingredients for 6’ at low speed and for 4' (approx.) at fast speed.
The dough should be soft and little sticky.
2
Let the dough rest for 20 minutes.
3
Cut and mold to balls and let them rest for 20'.
4
Knead and sprinkle with wholegrain flour.
5
Proof at 35°C with 70 % humidity for 35’ (approx.).
6
Bake at 210° C for 35’ (approx.)
