Deposited dough. Soak Group 1 for 3 hours. Add Group 2 and develop thoroughly (preferably in planetary mixer (Hobart)). Add Group 3 and blend through. Dough temperature 30¡C. Dough slack consistency. Scale dough into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.
Using bakers percentages - Percentages on white flour weight