Place the flour, the salt, the flour improver and the water (5,7L, about 60% of the total quantity of water) inside the Ferneto Spiral Mixer (AEF) bowl and knead it on the 1st speed for 2 to 3 minutes.
As soon as the dough achieves some consistence, increase the kneading speed to the 2nd speed and while the kneading process is being developed, slightly keep adding the rest of the water (the yeast can be diluted on the water).
The kneading time in 2nd speed should be about 15 minutes, making up 18 minutes of kneading. Next, withdraw the dough to the dough container and let it leaven for 60 minutes.
After leavened, take the dough in pieces of 1,8Kg to the Manual Divider (DMF), unlock the press and cut them in 30 portions (60g).
Finally, bake it on a electric oven with a temperature of 220º (Celsius) for 13 minutes.