No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 on slow speed a fine dusting of flour may be required to assist the apple in combining with developed dough. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired. Prove then bake at 230¡C.
If using Compressed Yeast use 200g in the above recipe.