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
Bread, Roll & Morning Goods, Speciality Bread Mixes
Clean label 50/50 concentrate which includes the goodness of barley flakes, malted barley and malted wheat flakes, for great tasting ...
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