Mix all the ingredients for 5 minutes at speed 1 and 5 minutes at speed 2
Let the dough rest for 20-30 minutes.
Divide the dough into pieces of 100 g.
Cover with plastic sheeting, or put in  proover for 60-70 minutes at 35 ° C with humidity R. equal to 75/80%.
Cooking time: 30-35 minutes




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