No time dough. Soak Group 1 overnight. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Deposit into bread tins to about half capacity. Prove to three quarter capacity. Oven temperature 220¡C. Because of the high water content this bread takes longer than usual to bake and there is very little oven spring.
If using Compressed Yeast use 125 g in above recipe