No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale off and mould as desired. Proof then bake at 200¡C.
If using Compressed Yeast use 200g in above recipe. Using bakers percentages - Percentages on white flour weight. For extra fresh keeping add 1% MONOFRESH.