Place all the ingredients in a mixing bowl. Use a planetary mixer, mix on a slow speed for 4 min and then mix on a fast speed for 8 min Dough temperature should be at 28°C.
Bulk fermentation for 30 min. Mix the dough again for 4-5 minutes. Scale the dough weight for 350gm in cylindrical tin. Decorate the dough with rolled oats.
Final proof for 35-40 min at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 190°C for approximately 40-45 min for 350gm dough.