Resting times:

• First Rest: 20 minutes (after mixing ingredients)
• Second Rest: 15 minutes (using a floured cloth)

Instructions:

1. Prepare the dough: In a stand mixer (KitchenAid), add 8 cups of flour and set it to the lowest speed. Meanwhile, mix the yeast with 3 cups of water and the sugar until dissolved. Add the yeast mixture, canola oil, and remaining cup of water to the flour. Mix for about 5 minutes, or until the dough is smooth and the sides of the mixing bowl are clean.
2. First Rest: Once the ingredients are fully incorporated, cover the dough with a cloth and let it rest for 20 minutes.
3. Shape the dough: After resting, divide the dough into 16 equal balls (you can weigh them for uniformity). Take two dough balls and press them together at one side, then gently elongate them into a cylindrical shape. Use a dowel or stick to press firmly down the middle of each pair of dough balls to create the characteristic indentation.
4. Second Rest: Place the shaped dough on a floured cloth, upside down, and let them rest for another 15 minutes.
5. Prepare for baking: After resting, place the dough onto an oiled and lightly floured baking tray to prevent sticking.
6. Bake: Preheat the oven to 400°F (200°C). Bake the Marraqueta for 20 minutes, or until they are golden brown. Be sure to check them as cooking times may vary depending on your oven.
7. Enjoy: Let the bread cool slightly before serving, and enjoy your fresh Marraqueta!