Knead all of the ingredients together at speed 1 for 5 minutes and then at speed 2 for 5 minutes or until the dough is even. Allow the dough to rest uncovered at room temperature for 15-20 minutes. Cut the dough and form balls of 450/500 g each and roll them. Leave to rise in a proofing cabinet at 30°C with 80% humidity for 60-90 minutes. Decorate the surface as desired, dusting with flour or ground buckwheat. Bake in a static oven at 180-200°C or in a fan-assisted oven at 165-185°C for around 45 minutes (last 15 minutes without steam).