1. Add all ingredients (except fruit) into a spiral mixing bowl and mix for 2 minutes on slow and 5 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 470g and place into bread loaf tin.
4. Prove for 50-55 minutes.
5. Bake at 220℃ for 30 minutes.
Yield: 31 loaves
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