Deposited Dough. Soak Group 1 for 3 hours. Add Group 2 and develop thoroughly. Dough temperature 30¡C. Dough slack consistency. Scale dough directly into tins approximately half full. Proof until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.
If using Compressed Yeast use 125 g in above recipe. Using bakers percentages - Percentages on white flour weight.