Combine water, eggs and yeast in a large planetary mixer. Add the flour, sugar and oil continue to mix on low speed for 5 minutes. Add the salt and continue to mix for another 5 minutes. Transfer to a large container and bulk ferment for 1 hour. Perform strength-building fold and allow to rise for a second hour. Portion out the dough into 230 g balls. Shape into round balls and leave to rise for 20 minutes. Brush with an egg wash & bake