Place all ingredients into mixing bowl. When using extra soft 10% it is very important that you use a 100% fat such as Irma's in conjunction with the product. This will lengthen the shelf life considerably.
Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
Scale heads of dough at 2 kg, mould round and rest for 5 minutes before working off. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.