1. Add all of the ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 900g and place into loaf tin.
4. Prove for 50-55 minutes.
6. Bake at 215℃ for 30-40 minutes.
Yield: 28 loaves
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