Knead with spiral mixer for 4 minutes at first speed and for about 8 minutes at second speed.
The final temperature of the dough should be 26-28°C.
Let the mass rest for 40-60 minutes at room temperature.
Cut the dough into 80-100 g portions
Cut the dough into appropriate portions based on the size of the mold.
Let rise for 50-60 minutes in a leavening cell at 28°C with 70% humidity.
Bake in a static oven at 260 -270°C for about 8-10 minutes.
Bake in a static oven at 200°C for about 40-45 minutes.