No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 250¡C. Steam for 10-20 seconds after 5 minutes release steam.
If using Compressed Yeast use 175g in above recipe. Using bakers percentages - Percentages on white flour weight.