Oat & Barley Artisan Bread
Oat & Barley Artisan Bread — a Bakels recipe, makes 34 loaves. Uses Bakels Country Oven Oat and Barley Bread Concentrate 16 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 7 min
- dough temperature
- 24-26 °C
- bulk fermentation time
- 60 min
- scaling weight (farmhouse loaf)
- 485 g
- proofing time
- 55-65 min
- baking temperature
- 230 °C
- baking time
- 27 min
- damper pull time
- 9 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 5 kg | 50% |
| Bakels Country Oven Oat and Barley Bread Concentrate 16 kg | 5 kg | 50% |
| Yeast | 0.25 kg | 2.5% |
| Water | 6.5 kg | 65% |
Method
Add all ingredients into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 7 minutes on fast speed, until fully developed.
Dough temperature should be 24-26°C.
Bulk ferment for 60 minutes, in a covered container.
Scale at 485 g for farmhouse loaf.
Gently mould into cobs and sticks.
Place onto flat tray or setter boards.
Dry prove for 55-65 minutes, covered with plastic.
Dust with flour and make cuts.
Bake at 230°C for 27 minutes, with steam.
Pull damper after 9 minutes.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.