Mafalda Bread

Knead all the ingredients until a smooth and homogeneous dough is obtained.

Let the dough rest for 10 minutes, then divide it using a dough divider into portions weighing 100-120 g and shape them using a dough shaper.

Once the rolls are shaped, stretch them into the classic Mafalda shape. Then, spray the surface with water using a spray bottle and coat with sesame seeds.

Let them proof in a proofing chamber at a temperature of 30°C (86°F) and 75% humidity for approximately 60 minutes.

Bake at a temperature of 220°C (428°F) with initial steam for 25 minutes.

In the last 5 minutes, open the steam vent.