Mix all the ingredients together using initially 6 liters of water until firm dough forms. Then gradually add the remaining water and continue kneading until an elastic dough forms at a temperature of 25-26°C.

Cut the dough into 3 equal parts (about 6 kg pieces), place them separately in well-floured or well-oiled (with olive oil) basins and cover with a plastic sheet.

Leave the basins at room temperature, for about 75 minutes, depending on the season.

Flour the worktop with flour and turn the basins over it one by one with the inflated dough. Flour well the dough surface.

With gentle movements, spread the dough in a rectangular shape with a height of about 3 cm.

Cut the dough with a knife "wheel" into strips 10 cm wide, then cut each strip per 30 cm to secure pieces of dough with dimensions of 10x30 cm and a height of about 2 cm.

Place each piece, stretching it slightly lengthwise, in crates or perforated plates and then proof for 20-30 minutes (±35°C, with a little moisture).

Sprinkle the top side with flour.

Bake at 230°C with a lot of steam, for about 30 minutes, with the damper constantly turned off.