1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 10 minutes.
3. Mix on fast speed for 10 minutes.
4. Place dough into oiled container and leave to bulk for 120 minutes.
5. Place into retarded for 18 hours.
6. Remove from the retarded, cut as desired and place into oven.
7. Bake (with steam) at 240℃ (464℉) for 30-35 minutes.
Unit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath