Add all ingredients to Hobart bowl fitted with hook Mix on 2nd speed for 12-14 minutes - until dough pulls away from bowl Note: very slack dough consistency Scrape down after 2 minutes Final dough temperature 27-28 ¡C. Bulk ferment dough at ambient temperature for 60 minutes Scale at 800 g and gently mould by hand with wet hands and bench top Place in tin and add topping if desired Proof to top of tin bake at 210 ¡C. for 35-40 minutes with steam
Using bakers percentages - Percentages on white flour weight. If using Compressed yeast use 80 g in the above recipe.