No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof then bake at 230¡C.
Using bakers percentages - Percentages on white flour weight.
For extra fresh keeping add 1% MONOFRESH.
If using compressed yeast use 250g in above recipe.
For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.
When using Fino Meal Base substitute Wholemeal flour with 1 kg of Fino Meal Base and increase the White Flour to 4 kg.