1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Tip the dough onto floured table and scale into 485g boule shape.
5. Place into prover for 45-60 minutes.
6. Cut as desired and bake (with steam) at 230℃ (446℉) for 30-35 minutes.
Unit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath