No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed until fully developed. Give the dough a bench time of 5 minutes. Scale round and allow for a further 5 minute rest. Scale and Mould as desired. Proof then Bake at 220¡C.
Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 225 g in above recipe.