Knead all the ingredients together in the kneader bucket adding the water gradually on slow speed and continue kneading until a well-developed, elastic dough is formed.
Indicatively 3 minutes at slow and 8 minutes at fast speed

Rest the dough for 15 minutes.

Slice indicatively at 430 g or at will.

Place in the stove for 30 minutes with moisture (±35°C / 70% RH) .

Bake at 220° C for 35-40 minutes the 430 g pieces, or depending on weight, with 4 seconds steam.