Knead all of the ingredients together at low speed, except the yeast, for 4 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 60 minutes, in a bowl covered with a plastic sheet. Divide into the desired weight and shape. Moisten and decorate the surface with Cerealtop Scuro mix. Leave to rise in a proofing cabinet at 30°C with 75% RH for 80-90 minutes. Bake at 210°C with initial steam, for 22-23 minutes for 100 g format and 30-35 minutes for 300 g format.