1. Place all ingredients in spiral mixer.
2. Thoroughly develop the dough.
3. Finished dough temperature 26-27°C.
4. Bulk ferment for 20 minutes.
5. Scale, pre-shape then allow to rest for 5 minutes before final moulding.
6. Proof at 35°C, 80% RH until fully proofed.
7. Bake at 230°C with steam injection. Release the damper and drop temperature to 220°C after 5 minute baking.