Existing Customer?
Are you an existing customer? Log in to see pricing & checkout, or request access to an online account.
New Customer?
New customers can apply for an account with us below.
Ingredients
5kg
IREKS Avena Oat Bread Mix - DISCONTINUED
5kg
Carr's Bakers Flour
250g
AB Mauri Pinnacle Baker's Yeast
6.8l
Water
Method
Mixing time: 7 + 3 minutes (spiral mixer)
Dough temperature: 26 - 27° C
Bulk fermentation time: 20 minutes
Scaling weight: 0.480 kg tin
Topping: oat flakes
Final proof: 60 - 70 minutes
Baking temperature: 235° C dropping, giving slight steam
Baking time: 30 - 35 minutes
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.
