Deposited dough. Soak Group 1 overnight. Place Groups 1 and 2 in machine bowl and develop thoroughly. Add Group 3 and blend through. Dough temperature 30-31¡C. Dough slack consistency. Scale dough directly into tins approximately half full. Prove until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.
If using Compressed yeast use 80 g in the above recipe.