Place all ingredients into a spiral mixer and mix for 2 minutes on slow speed and 6 minutes on high speed. Scale dough into 250g/450g/900g then mould and rest for 10 minutes and then mould into desired shapes. Final proof ±35 minutes covered, outside the proofer. Bake at ±230°C for ±30 minutes. For the last 5 minutes open dampers.