No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C (86-88¡F). Allow dough to recover 5 minutes. Scale and mould as desired. Proof then bake at 250¡C (480¡F).
When using Fino Meal Base substitute Wholemeal flour with 1.4 kg of Fino Meal Base and increase the White Flour to 3.6 kg.