No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed for approximately 8 minutes or until dough is developed. Give the dough a bench time of 5 minutes. Scale round and allow for further 5 minute rest. Mould and proof for approximately 45-60 minutes. Bake at 200¡C for approximately 15 minutes.
Using bakers percentages - Percentages on white flour weight
If using compressed yeast use 250g in above recipe.