Mix for 10 minutes on slow speed and 4 minutes on fast speed. Dough temperature ± 26 - 28° C.
Add the inclusion on the last 2 minutes.
Bulk ferment dough for 10 minutes.
Scale heads of dough at 650g, mould round and rest for 5 minutes. 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.
Mould dough into desired shape and dust with flour.
Prove for ± 40 minutes @40° C and 70° C relative humidity. (Can also be proofed outside prover, covered to prevent skinning)
Place into a pre-heated oven, heated to 250° C, steam well then drop the temperature to 200° C, bake for 25 minutes opening the damper on the last 5 minutes. (Dough can also be used to make back up, resting over night, covered, between 4 and 6° C)