1: Weigh all the ingredients in a dough mixer, the water must be around 16-18C. 2: Run the dough 4 minutes slowly, and 6-8 minutes quickly 3: Place the dough in a plastic tray with a little oil in it, put a lid on. 4: Make a few strokes while the dough rests, about 2-3 hours 5: Place the dough on a floured table and weigh the pieces as desired. 6: Let the breads rise at room temperature under a cloth, about 60 min. 7: Bake in a deck oven for best results, with high input temp (270C) 8: Steam really much and lower the temperature to about 230C. 9: Open the damper after half the baking time, and finish baking. So you get a nice dark crust on the bread. About 18-24 min depending on the size of the bread.
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