Place all ingredients in a mixer.
Mix for 2 minutes on slow speed, then 7-9 minutes on fast speed or until fully developed.
Final dough temperature 28˚C.
Bulk fermentation for 60 minutes at room temperature in a slightly oiled container. Cover the container with a lid or plastic.
Scale at 300gm, mould loosely into a half stick.
Place sticks on a proving cosh or French stick tray and allow another 40 -60minutes to dry prove on a covered rack.
Once proved, give two deep cuts. Remember to have your blade/knife at a 45˚ angle.
Pre-heat oven to 230˚C.
Place sticks in oven (steam 10 seconds). Reduce the oven temperature to 210˚C. Bake for 20-25 minutes.
Open damper/vent after 15 minutes.