Melt 1 / 3 of the yeast with warm water and 1 / 10 of the flour. Make a bread dough and placed it in a cup in a warm place, covered with a towel. When the volume of the dough has doubled, add 6 / 10 of the flour, the remaining yeast, salt and enough warm water to form a soft and elastic, which can come loose and allow the hands to form a nice smooth ball .
Is mixed vigorously tapping the long axis or on the marble for at least 15 minutes. We practice on the ball of dough with floured knife, cut a cross, is covered with a towel and leave in a warm place to rise for at least 5 hours. When are you still working well inflated by adding the remaining water and remaining flour and work on it until deflate completely, returning to form a smooth ball.
We then form a loaf and divide it into equal parts to give the rolls the weight and shape. Formed rolls are left to rise in warm place until increased twice and then bake at 250 degrees on the thermostat for at least 20 minutes without opening ever.
To give luster to the bread, when the cooking is almost complete, brush with a solution of water and salt (250 g water 30 g of salt). Close for a few minutes the oven and then remove the bread.