Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
Wholemeal Flour
4.000
Yeast
0.280
Water
4.600
Total Weight: 12.880
Method
1. Place all ingredients into a spiral mixer and mix for 4 minutes slow, 7 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 920g.
4. Mould and dip in wholemeal flour or bran.
5. Place into tins.
6. Prove for approximately 60 minutes at 38℃ and 85% humidity.
7. Bake at 230℃ (446℉) (with steam) for 27 minutes (pull damper after 9 minutes).
Yield
14 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
Wholemeal Flour
4.000
Yeast
0.280
Water
4.600
Total Weight: 12.880
Method
1. Place all ingredients into a spiral mixer and mix for 4 minutes slow, 7 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 920g.
4. Mould and dip in wholemeal flour or bran.
5. Place into tins.
6. Prove for approximately 60 minutes at 38℃ and 85% humidity.
7. Bake at 230℃ (446℉) (with steam) for 27 minutes (pull damper after 9 minutes).
Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
Wholemeal Flour
4.000
Yeast
0.280
Water
4.600
Total Weight: 12.880
Method
1. Place all ingredients into a spiral mixer and mix for 4 minutes slow, 7 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 920g.
4. Mould and dip in wholemeal flour or bran.
5. Place into tins.
6. Prove for approximately 60 minutes at 38℃ and 85% humidity.
7. Bake at 230℃ (446℉) (with steam) for 27 minutes (pull damper after 9 minutes).
Yield
14 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
Wholemeal Flour
4.000
Yeast
0.280
Water
4.600
Total Weight: 12.880
Method
1. Place all ingredients into a spiral mixer and mix for 4 minutes slow, 7 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 920g.
4. Mould and dip in wholemeal flour or bran.
5. Place into tins.
6. Prove for approximately 60 minutes at 38℃ and 85% humidity.
7. Bake at 230℃ (446℉) (with steam) for 27 minutes (pull damper after 9 minutes).
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