1. Place all ingredients in mixing bowl,mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 450 g each, mould into round shape and rest for further 10 minutes. Mould long and cut into 4 pieces.
3. Place into prepared greased baking tins. Proof for about 90 minutes at 35°C, 75% relative humidity.
4. Bake at 210°C for approximate 25 minutes.