Mix dough about 5 minutes on high speed, dough temperature 80ºF. Ferment dough to a full rise approximately 2 ½ hours. This dough must have sufficient age to stand the dough brake. The number of times dough should be braked is governed by the type of flour used, age of dough and type of bread desired. Mould into loaves immediately after dough has been through the dough brake. Many desired shapes could be made from this dough. For some types, dress loaves with poppy seed or sesame seeds. Give medium proof and bake with some steam in the oven, temperature about 400-410ºF.