Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
White flour
4.000
Yeast
0.250
Water
4.440
Honey
0.480
Sunflower seeds
0.640
Total Weight: 13.810
Method
1. Place all ingredients into a spiral mixer and mix for 3 minutes slow, 6 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 485g.
4. Dress with sunflower seeds and place 6 on flat tray.
5. Prove for approximately 60 minutes at 38℃ and 85% humidity.
6. Bake at 200℃ (392℉) (with steam) for 24 minutes (pull damper after 8 minutes).
Yield
27 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
White flour
4.000
Yeast
0.250
Water
4.440
Honey
0.480
Sunflower seeds
0.640
Total Weight: 13.810
Method
1. Place all ingredients into a spiral mixer and mix for 3 minutes slow, 6 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 485g.
4. Dress with sunflower seeds and place 6 on flat tray.
5. Prove for approximately 60 minutes at 38℃ and 85% humidity.
6. Bake at 200℃ (392℉) (with steam) for 24 minutes (pull damper after 8 minutes).
Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
White flour
4.000
Yeast
0.250
Water
4.440
Honey
0.480
Sunflower seeds
0.640
Total Weight: 13.810
Method
1. Place all ingredients into a spiral mixer and mix for 3 minutes slow, 6 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 485g.
4. Dress with sunflower seeds and place 6 on flat tray.
5. Prove for approximately 60 minutes at 38℃ and 85% humidity.
6. Bake at 200℃ (392℉) (with steam) for 24 minutes (pull damper after 8 minutes).
Yield
27 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
White flour
4.000
Yeast
0.250
Water
4.440
Honey
0.480
Sunflower seeds
0.640
Total Weight: 13.810
Method
1. Place all ingredients into a spiral mixer and mix for 3 minutes slow, 6 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 485g.
4. Dress with sunflower seeds and place 6 on flat tray.
5. Prove for approximately 60 minutes at 38℃ and 85% humidity.
6. Bake at 200℃ (392℉) (with steam) for 24 minutes (pull damper after 8 minutes).
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