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
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