Knead all of the ingredients at low speed for 5 minutes and then at high speed for 7 minutes until the dough is even. Rest for another 20 minutes in a proofing cabinet, then divide into 750 g portions and gently shape. Leave the loaf to rest for approximately 15 minutes. Shape the dough, placing flour under the loaf and leave to rise for around 60-75 minutes. Bake with initial steam. Bake in a static oven at 220°C for 45 minutes.