Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
White flour
4.000
Yeast
0.200
Water
4.440
Total Weight: 12.640
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 and rolls into oats, then place into bread tins.
4. Prove for approximately 60 minutes at 38℃ and 88% humidity.
5. Bake at 220℃ (428℉) (with steam) for 24 minutes (pull damper after 8 minutes).
Yield: 26 loaves
Related recipes
