1. Place all ingredients in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6−8 minutes on fast speed until welldeveloped.
4. Finished dough temperature 30°C.
5. Allow dough to recover for 15 minutes.
6. Flour bench.
7. Scale and hand-mould loosely so air bubbles are trapped and not broken.
8. Allow dough to recover for 10 minutes. Mould into required bread varieties.
9. Bake at 230°C for 30 minutes.