1. Add all ingredients into a spiral mixing bowl fitted with a beater.
2. Mix for 2 minutes on slow speed and 2 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale the dough at 480g, scooping by hand, into a loaf tin.
5. Prove for 50 minutes.
6. Bake at 230℃ for 30-35 minutes, with steam.
Yield: 48 loaves
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