1. Prepare the poolish starter by mixing water and Tradizy^® Durum until fully combined. Let it ferment for 2 hours at 24°C.
2. Once the poolish is ready, pour all remaining ingredients (except the butter) into the mixing bowl; wheat flour, prepared poolish, water, sugar, salt, and honey.
3. Mix on low speed for 4 minutes, then add the butter and continue mixing on high speed for 2 minutes, until the dough is smooth and elastic.
4. Divide the dough into 4 portions of 190g each and shape them into oblong rolls.
5. Proof the dough for 3 hours at 30°C, until well risen.
6. Flatten the dough using your palm, then roll tightly for a compact shape.
7. Gently score the dough with a sharp blade to guide even expansion during baking.
8. Steam briefly, then bake in a preheated oven at 200°C for about 18 minutes, until golden brown.
9. Cool the bread on a wire rack before serving or packing.