Knead all of the ingredients together at low speed, except the baker’s yeast, for 5 minutes, then add the yeast and knead at high speed for a further 6 minutes, until the dough is even. Leave the dough to rest at room temperature for 20-30 minutes, covered with a plastic sheet. Divide into the desired weight and shape. Moisten and decorate the surface with Cerealtop Scuro mix and leave to rise in a proofing cabinet at 30°C with 75% RH for 60-75 minutes. Score the surface as desired and bake at 210°C for 40 minutes, without steam for the last 5 minutes.