Cover the bowl and let it rise (almost double the size of the dough).
Finger test: Press gently; the mark should slowly return without disappearing completely.
Pour the dough onto the table and divide it into 40 portions.
Roll each piece quickly into a greased rectangular tray, cover with a cloth and let rest for 30 minutes
This prevents them from shrinking when shaped.
Preheat the oven to 250°C for at least 20 minutes.
