Knead all ingredients into a smooth and well developped dough.
Dough temperature approx. 26°C.
Bulk proof approx. 45 minutes.
Scale dough pieces approx. 250 g and rounding.
Proof approx. 20 minutes.
Press the proofed round dough pieces out into suitable round baking tins.
Proof again approx. 20 minutes.
Press the proofed round dough pieces out again.
Sprinkle with grated cheese.
Bake approx. 20 minutes at 210°C.