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. Leave the dough to rest at room temperature for 15 minutes after brushing the surface with oil. Laminate the dough, performing one letter fold and one book fold and shape into rectangular strips around 1 cm wide. Leave to rise in a proofing cabinet at 30°C with 80% humidity for around 1 hour. Decorate the surface as desired, dusting with flour or ground buckwheat. Bake in a static oven at 200°C or in a fan-assisted oven at 180-190°C for 20-22 minutes (last 10 minutes without steam).