Group 1
Ingredient
KG
%
Wholemeal flour
5.000
50.00
5.000
50.00
Yeast
0.400
4.00
Water
6.250
62.50
Total Weight: 16.650
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 5 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 485g/900g and roll in oats.
5. Prove for 60 minutes at 38℃, 88% relative humidity.
6. Bake at 220℃ for 24 minutes, with steam (pull damper after 8 minutes).
Yield: 34 small/18 large loaves
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