Oat & Barley Artisan Bread

1. Place all ingredients into a spiral mixer and mix for 5 minutes slow, 7 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Bulk ferment for 1 hour in a covered tub.
4. Scale at 485g.
5. Gently mould into cobs and sticks.
6. Place onto flat tray or setter boards.
7. Dry prove for approximately 1 hour (with rack cover).
8. Dust with flour and make cuts.
9. Bake at 230℃ (446℉) (with steam) for 27 minutes (pull damper after 9 minutes).

Yield: 27 loaves

• Country Oven Oat and Barley Bread Concentrate