Knead all of the ingredients together at low speed for 5 minutes and then at high speed for a further 7 minutes until the dough is even. Form 200 g balls and place in greased moulds. Leave to rise in a proofing cabinet at 30°C with 80% RH for around 2 hours. Knock back and top as desired, then bake at 210°C for 13-15 minutes, with steam.