Baking Step:

1. Blend all dry ingredients at low speed.
2. Add water and mix dough at low speed for 2 minutes, then mix at high speed to optimal development.
3. Rest the dough for 15 minutes. Cover with a plastic sheet to prevent skinning.
4. Scale 250g dough weight and allow to rest for about 10 minutes.
5. Round dough and place on non-stick baking tray.
6. Proof at 40°C and RH 80% for about 75 minutes.
7. Bake at 220°C (top and bottom heat) for about 25 minutes. Baking condition varies upon oven used and dough weight.