Place all ingredients into mixing bowl. (Except inclusions).
Mix for 2 minutes on slow speed and 8 minutes on fast speed.
Add in the Inclusions on the last 2 minutes of mixing.
Bulk ferment dough for 10 minutes.
Scale heads of dough at 450g, mould round and rest for 5 minutes.
Mould dough into desired shape and dust with flour.
Prove for ± 40 minutes at 40°C and 70°C relative humidity.
Place into a pre-heated oven, heated to 240°C, steam the product well then drop the temperature to 220°C, bake for ± 25 minutes opening the damper on the last 10 minutes.