Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
White flour
4.000
Yeast
0.200
Water
5.200
Total Weight: 13.400
Method
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
Product Used
Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
White flour
4.000
Yeast
0.200
Water
5.200
Total Weight: 13.400
Method
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).
Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
White flour
4.000
Yeast
0.200
Water
5.200
Total Weight: 13.400
Method
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
Product Used
Ingredients
Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
White flour
4.000
Yeast
0.200
Water
5.200
Total Weight: 13.400
Method
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).
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