Mix the flour with the salt and 6 liters of water for 3 minutes at speed 1 and 6 minutes at speed 2, then add the remaining water
Let the dough rest for 50 minutes.
Produce pieces of desired weight,
Put in prover for 60-70 minutes at 35 ° C with humidity R. equal to 75/80%.
Turn over and cut the outer edge.
Bake without steam at moderate temperatures.
Cooking time: 40-45 minutes
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