Basic Method:

• Mix  all for 2 minutes slow speed and 7 minutes fast speed using spiral mixer
• Dough temperature: 26°C - 27°C
• Roll 450g of dough into cob shape. Tray up 2x 6.                    
• Prove for 40-50 minutes @ 35°c 85% relative humidity
• Dust with flour and give 6 checkerboard cuts.
• Bake at 240°c for 20-30 minutes with steam
• When cool slice 2/3 of the way through and fill with cheese, peppers, and fresh herbs. Return to the oven for 5 minutes @ 250°c.