Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 5 minutes or until the dough is even. Leave to rest at room temperature for around 20 minutes, then divide and lay out on a 60×40 cm baking tray (1300 g). Leave the dough to rise for another 30 minutes, then make indentations and pour over the previously prepared brine. Leave to rise again until the dough reaches the edges of the baking tray. Bake without steam.