1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 5 minutes.
4. Scale at 465g or as required and allow dough to recover before final moulding.
5. Prove for 60 minutes.
6. Bake at 230℃ (450℉) for 25 minutes.
Unit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath