Basic Method:

• Mix  all for 2 minutes slow speed and 7 minutes fast speed using spiral mixer
• Dough temperature: 26°C - 27°C
• Roll 100g piece of dough into an oval shape. 3mm thick. Tray up 5x2. Do not prove, but bake at 250°c for 4 minutes each side, preferably on the sole of the oven.                 
• Prove for 40-50 minutes @ 35°c 85% rH
• Bake at 240°c for 20-30 minutes