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. Roll out (flatten) to the desired shape & thickness. Proof then bake at 220¡C.
Using bakers percentages - Percentages on white flour weight. For extra fresh keeping add 1% MONOFRESH. If using Compressed Yeast use 200g in above recipe.