1. Place all ingredients in spiral mixer bowl.
2. Mix for approx. 8 minutes on slow speed then 1-2 minutes on fast speed to develop the dough.
3. Finished dough temperature 27°-29°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.