Oat & Barley Pizza Base
Oat & Barley Pizza Base — a Bakels recipe, makes 18 pizzas. Uses Bakels Country Oven Oat and Barley Bread Concentrate 16 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 24-26 °C
- resting time (after mixing)
- 5 min
- scaling weight
- 200 g
- resting time (moulded)
- 60-90 min
- baking temperature
- 360 °C
- baking time
- 3 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 1.000 kg | 50% |
| Bakels Country Oven Oat and Barley Bread Concentrate 16 kg | 1.000 kg | 50% |
| Yeast | 0.050 kg | 2.5% |
| Water | 1.450 kg | 72.5% |
| Olive oil | 0.100 kg | 5% |
Method
Add all ingredients to a spiral mixing bowl.
Mix for 5 minutes on slow speed and 6 minutes on fast speed, until fully developed.
Dough temperature should be 24-26°C.
Rest for 5 minutes, covered with plastic.
Scale at 200g and mould into boule shape.
Place them on a tray covered with sprinkle spray.
Leave to rest for 60-90 minutes at room temperature, covered with plastic.
Gently pin or hand stretch the dough.
Bake in a pizza oven at 360°C for 3 minutes, without steam.
Finish the pizza base as desired.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.