Brown Oat & Barley Bread
Brown Oat & Barley Bread — a Bakels recipe, makes 34 small/18 large loaves. Uses Bakels Country Oven Oat and Barley Bread Concentrate 16 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 5 min
- dough temperature
- 24-26 ℃
- proofing time
- 60 min
- proofing temperature
- 38 ℃
- proofing relative humidity
- 88 %
- baking temperature
- 220 ℃
- baking time
- 24 min
- damper pull time
- 8 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Wholemeal flour | 5 kg | 50% |
| Bakels Country Oven Oat and Barley Bread Concentrate 16 kg | 5 kg | 50% |
| Yeast | 0.4 kg | 4% |
| Water | 6.25 kg | 62.5% |
Method
Add all ingredients into a spiral mixing bowl.
Mix for 2 minutes on slow speed and 5 minutes on fast speed, until fully developed.
Dough temperature should be 24-26℃.
Scale at 485g/900g and roll in oats.
Prove for 60 minutes at 38℃, 88% relative humidity.
Bake at 220℃ for 24 minutes, with steam (pull damper after 8 minutes).
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.