Mix all the ingredients and knead for 8 min. at the first speed and for 4 min. at the second. Dough temperature 26-27°C. Let it rest at 28°C and 80% of humidity for approx. 40 min. Flatten and stretch the dough with your fingers, let it rise at 28°C and 80% of humidity for approx. 90 min. Spread with melted butter, add sugar and poke deep dents with your fingers. Sprinkle with almond flakes. Let it rise at 28°C e 80% of humidity for approx. 15 min. Bake for approx. 25 min. at 200°C.