Mix A at slow speed for about 10 minutes, increase to medium speed and mix for another 5 minutes until a strong dough is achieved.
Add in Mix B and continue to mix for another 5 minutes at slow speed until dough is smooth.
(Take precaution by not adding any additional flour as the dough is wet and sticky as compared to the previous recipes due to the high amount of liquid content).
Grease container with corn oil and place dough to bulk ferment for about 30 minutes (double in size). Cover the container with damp towel tea cloth.
The dough would then become sticky and get full of air bubbles after 30 minutes.
Sprinkle flour on the work surface and turn out the dough on it.
Once turned, divide dough into four equal portions and transfer each pieces of dough to a parchment sheet. Shape them into irregular oval loaves, about 5in. Make some pits on the loaves, by inserting floured fingers, and dust the top with flour.
Let them rise at room temperature until almost doubled in bulk, around 1 1/2 to 2 hours.
Bake at 220 degrees Celcius for about 30 minutes or until fully baked (Hollow sound to be heard when tapped to confirm if it is done).