Place water in mixer bowl and melt the yeast
then add 70% of the flour at slow speed
After 2 min add the salt
After 3 min add the Cereal and the rest of the flour
Mix until the dough will be nice and smooth
Total mixing time should be 15 min
Place the dough on the table and let rest for 30 min
Divide in the desire size (suggest 250g)
Place the dough balls in trays
Let ferment at room temperature (65 F) for 8-10h
Store in the cooler if the usage of the dough will be after 10h.
Best in ovens with temperatures over 650.