Place all ingredients in a spiral mixer.
Mix for 6 minutes on 1st speed, then 7-9 minutes on high speed until dough has fully developed.
Finished dough temperature should be 26˚C
Bulk fermentation for 60 minutes at room temperature in oiled container (cover the container with lid or plastic).
Scale at 550g, mould slightly and place in a well floured round or oblong proving baskets.
Dry prove for 45-55 minutes on a covered rack.
Pre-heat oven to 230˚C.
Tip bread on baking trays and place bread in oven (steam), reduce the oven temperature to 210˚C, continue baking for approx 30-35 minutes.
Open the damper/vent after 15 minutes.