Steps:

1) Mix the flour and water at fast speed 3 min and slow speed 2 min, let the dough rest for 30 min.

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2) Add the salt and the sweet starter, mix at high speed 2 min and slow speed 3 min.

let stand 30 min in a covered container

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3) Fold the dough every 30 min, do this 3 or 4 times.

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4) Cut the dough into portions of approximately 450 gr, shape into balls to let it rest for 30 min. the dough should be covered.

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5) Roll out the dough with your hands and shape it into a disk, then roll it up and mold it into a tubular shape, leaving the ends finer.

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6) Let it rest until it doubles its size, keep it in the fridge, at least one hour before cutting and baking.

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7) Oven temperature 220C between 15 and 20 min with steam.

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(An aluminum glass with water in the oven)

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Note: The ovens are different, test time and temperature.

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