Place all ingredients except oil, into a mixing bowl. Mix 6 minutes slow and 10 minutes fast. Once developed add oil and mix through. Dough temperature 26ºC - 28ºC. Place dough into an oiled container cover, knockback after 30 mins, 60 minutes and process after 90mins. Turn dough gently onto a dusted table and cut as required. Transfer pieces onto a baking tray with silicon paper on it. Bake at 240ºC for +/-35 minutes with steam at start of baking.