Ingredients:
1000 g Uniqua Viola flour
620 g water
20 g salt
40 g fresh yeast (compressed yeast)
5 g malted cereal flour (optional)

Final dough temperature: 25°C

Method:
Knead all the ingredients until a smooth and homogeneous dough forms.
Let it rest for 30 minutes.
Shape into loaves of the desired weight.
Place on baking trays or wooden boards, tapering the ends to a point.
Let rise for about one hour.
Score just below the surface.
Bake with steam at 240°C.