1. Place all ingredients in mixing bowl, mix well into a well develop dough.
2. Rest in chiller for 90 minutes.
3. After recover, divide dough into 300 g each. Mould round and place onto prepared greased baking tray.
4. Proof for about 90 minutes at 35°C , 75% relative humidity.
5. Bake at 180°C for approximate 20 minutes with stronger bottom heat.