Place all the dry ingredients in the bowl of a stand mixer and start by adding the water. Then gradually add the eggs. Once the gluten has developed, begin adding the butter and, when it is incorporated, finish by adding the yeast. Let the dough rest for half an hour on the counter and then refrigerate overnight. Shape the dough into 70 g balls and let them rise for 2 hours at28 °C. Score the centre with an aluminium mould and bake at 160 °C for 8 minutes.
