Instructions
- Mix all the ingredients well on the 1st speed for 10 minutes and then allow the dough to rest in a bowl in the fermentation chamber for 40-50 minutes.
- Cut into 1.000 to 1.500 gr pieces and lightly mold in the cloth-lined trough.
- 1st Method: Turn them over and knead well, score and bake with steam at 210°C for 60-70 minutes, possibly an extra 10 minutes.
- 2nd Method: Turn them over and bake without steam at 210°C for 60-70 minutes, possibly an extra 10 minutes.
