No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¼C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 200¼C.
Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 200g in above recipe. For extra fresh keeping add 1% MONOFRESH.