Knead with a spiral mixer for 5 4 min at low speed and for 6 min at high speed (maximum dough temperature 25/26°C). Divide the dough into 0,45Kg pieces and let them rest covered for 40 min
Round the pieces and form the filoni shape (thick stripes)
Garnish with the buckwheat gritz
Let rise in a proofing chamber (30°C) for 60 minutes, humidity 85%
Carve the bauletti with 3 longitudinal cuts
Bake for 35t min. a 240°C with steam and closed valve.