No time dough. Place all ingredients in machine bowl and develop thoroughly. Allow to recover 5 to 10 minutes. Divide and mould as desired. Prove in a fairly dry prover then bake with plenty of steam at 230¡C. Open oven vent for last 5-10 minutes baking to enhance the crisp crust.
Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 125 g in above recipe