Knead for 5 minutes at speed 1 and for 5 minutes at speed 2. Rest for 15-20 minutes. Divide into 250 g pieces. Knead, stretch out and place on a baking tray or sheet. Leave to rise in a proofing cabinet (30°C, 75% humidity) for 75-90 minutes. Score the surface. Bake at 200°C for 25 minutes, with initial steam.