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. Prove then bake at 210¡C.
For extra fresh keeping add 1% MONOFRESH. If using Compressed Yeast use 300g in above recipe. Using bakers percentages - Percentages on white flour weight.