Begin to stretch by first pressing with closed fists, as walked, then with the help of a stick or roller work achieves up to a thickness of 3 mm. Every now and turn the dough, reversing and rotating quarter-turn do a way square of about 50 cm long, approx. 35 cm in width wrap carefully squeezing from the short side to make a spiral. Press the ends down to close bread. Repeat the operation for each of the other parts of the remaining masses tuck the spirals of dough in a pan previously greased and floured and cover with a cloth put leavening breads in a place warm for an hour with a blade, do you cut diagonals to each spiral fifteen minutes before baking, Preheat oven to 210 degrees Celsius insert the bread into the oven; Bake for 25 minutes in the first 10 minutes steaming. This is done by putting a small pan with water on the floor of the oven to generate steam remove the bread from the oven and let stand a few minutes Tips: put a container with water on the floor of the oven so that it generates steam, as well as keep the oven door slightly open the last 5 minutes of baking, the steam generated will help develop a better colour and a better quality of the crust of bread write us to or contact us at our website: original author and source of the article.