Place all ingredients into a spiral mixer and mix for 2 minutes on a slow speed and 6 minutes on a high speed. Transfer the dough into a lightly oiled plastic bucket and bulk ferment for 45 minutes covered. Scale dough into 250g or 150g then mould and rest for 10 minutes and then mould into desired shapes . Final proof ±35 minutes outside proofer covered. Bake at ±240°C for ±35 minutes. For the last 5 minutes open dampers.
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