No time dough Place all ingredients into mixing bowl and develop thoroughly. Final dough temperature 31¡C. Allow to recover 5-10 minutes. Divide and mould as desired. Allow a further 5 minutes bench time before final moulding. Final proof time approximately 50 minutes. Bake at 190¡C for approximately 30 minutes.
If using Compressed Yeast use 400g in above recipe.
Using bakers percentages - Percentages on white flour weight.
When using Fino Meal Base substitute Wholemeal flour with 0.5 kg of Fino Meal Base and increase the White Flour to 4.55 kg.