Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 27ºC.
Bulk proof: approx. 10 minutes.
Scale: approx. 3200 gr. (30 pieces).
Dough proof: approx. 10 minutes.
Divide, round up and decorate if desired. Place the dough pieces on baking sheets.
Final proof: Approx. 60 minutes.
Just for baking incise as desired.
Baking: approx. 16-18 minutes at 220ºC, with steam.