Ingredients

Group 1
Ingredient
KG
%
Bread flour
4.000
50
Country Oven Oat & Barley Bread Concentrate
4.000
50
Yeast
0.200
2.5
Water
4.440
55.5
Total Weight: 12.640

Method

1. Add all ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 485g and rolls into oats, then place into bread tins.
4. Prove for 60 minutes at a controlled temperature of 38℃, 88% relative humidity.
5. Bake at 220℃ for 24 minutes, with steam (pull damper after 8 minutes).

Yield

26 loaves

Ingredients

Group 1
Ingredient
KG
%
Bread flour
4.000
50
Country Oven Oat & Barley Bread Concentrate
4.000
50
Yeast
0.200
2.5
Water
4.440
55.5
Total Weight: 12.640

Method

1. Add all ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 485g and rolls into oats, then place into bread tins.
4. Prove for 60 minutes at a controlled temperature of 38℃, 88% relative humidity.
5. Bake at 220℃ for 24 minutes, with steam (pull damper after 8 minutes).

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

BBQ

Finished Product

Finished Product

Speciality Bread, Tin Bread