Mix all the ingredients together in the mixer, gradually adding the water at slow speed. Continue kneading until a medium-elastic dough is formed. For 3 minutes at slow speed and then for 4 minutes at fast speed in a fast mixer. If a large rise is desired, then extend the kneading at quick speed for a further 1-2 minutes, until a well-developed elastic dough forms. Yeast temperature at the end of kneading: 27-28°C.

Rest the dough for 15 minutes.

Cut into pieces weighing 600 gr (for 1/2 kg baked breads) or at will.

Round the dough and shape into a loaf.

Decorate preferably with semolina or wholemeal flour.

Proof for 45 minutes (35°C /75% RH).

Carve the dough.

Bake at 220°C, with a little steam, for 40 minutes or depending on the weight of the breads, with the damper open for the last 15-20 minutes of baking.