1. Place all ingredients in spiral mixer bowl.
2. Mix for approx. 8-9 minutes on slow speed to develop the dough.
The final dough might be slightly slack and sticky.
3. Finished dough temperature 26°-27°C.
4. All dough to recover for approximately 5-10 minutes.
5. Scale and mould into desired shapes and sizes.
6. Proof at 35°C, 70-80% RH until fully proofed.
7. Bake at 230°C.