Bread with Pater® — straight dough method

Mix all the ingredients with 3/4 of the water for approximately 3 minutes at 1^st speed, then for approximately 10 minutes at 2^nd speed, gradually adding the remaining water in a thin stream.

Final dough temperature: approximately 30°C.

When the dough is smooth and uniform, remove it from the mixer and let it rest in a dough tub for approximately 25 minutes.

Divide the dough into pieces weighing approximately 200 g (or the desired weight) and shape into balls.

Leave the balls to rest, covered, on a wooden board for another 20 minutes.

After 20 minutes, shape into small elongated loaves and place in a proofing chamber at 28°C for 45-50 minutes.

Score the surface of the dough pieces.

Bake at 210°C with steam for approximately 25 minutes, making sure to open the steam vent halfway through baking (baking time varies depending on the chosen piece size and the type of oven used).