Basic Method:

• Mix  all for 2 minutes slow speed and 7 minutes fast speed using spiral mixer
• Dough temperature: 26°C - 27°C
• Scale to 60-70g. Roll out to 12cm finger shape, tray up 5x8 and prove and bake as above. Glaze with Ovex rtu glaze for a good shine.              
• Prove for 40-50 minutes @ 35°c 85% rH
• Bake at 240°c for 10-15 minutes