Ingredients
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5 kg 11 lbs 0 oz kg IREKS Avena Oat Bread Mix - DISCONTINUED
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5 kg 11 lbs 0 oz kg Carr's Bakers Flour
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0.25 kg 0 lbs 9 oz kg AB Mauri Pinnacle Baker's Yeast
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6.8 L 28.56 cups Water
IREKS Avena Oat Bread Make Up Instructions
Method
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Mixing time: 7 + 3 minutes (spiral mixer)
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Dough temperature: 26 - 27° C
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Bulk fermentation time: 20 minutes
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Scaling weight: 0.480 kg tin
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Topping: oat flakes
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Final proof: 60 - 70 minutes
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Baking temperature: 235° C dropping, giving slight steam
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Baking time: 30 - 35 minutes
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Scale the dough after the bulk fermentation time and mould round.
Allow the dough pieces to rest for a short period.
Roll the dough pieces long, toss in oat fl akes and put in oiled baking tins.
Bake at full proof, giving steam.
