Mix the ingredients into an elastic dough.
6 min at first speed, 6-8 min on second speed. Leave to rest in a plastic tray for 2 hours.
Make one ”three folds” during the resting time. Roll out the dough to 6 mm thick. Use plenty of flour. Divide to desired size and leave for fermentation at room temperature for approx 30 min. Steam: 10 sec. Startingtemp 240 °C. Bakingtemp 220 °C until it is ready.
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