- Weigh all the ingredients of the income (including the water).
- Put the ingredients in the dough mixer, with the exception of the water.
- Mix for three minutes in the slow speed (1)
- Add the water gradually.
- Mix for a minute in the slow speed (1)
- Mix for twelve minutes in the high speed (2)
- Divide the dough in parts of two kilograms and 100 grammes for breads with seventy grammes
- Round it.
- Leave to rest for twenty minutes
- Divide the balls of dough in the dough divider
- Shape it and leave to fermentation for sixty minutes in temperature of 33ºC to 80 % of humidity
- Roast in temperature of 170ºC (I darken oven) for approximately fifteen minutes (with steam) and more five minutes without steam.
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