RUSTIC IMPROVER - Rustic crusty oatie bread

Bread, brown, rustic, crusty, dough, baking, bakery, puratos, sandwiches, oatie, flakes, patisserie, chocolate, belcolade, ingredients, ingrediants

Puratos ingredients

All ingredients

Bakers flour	16.000kg	50%
Rustic flakes	32.000kg	100%
Oatie flakes	8.000kg	25%
Water	14.900kg	46.5%
Yeast	0.560kg	1.75%
Salt	0.560kg	1.75%
Rustic improver	0.8kg	2.5%

Recipe

Mixing
1. Dough temperature: 27°C/80°F.
2. Mixing; first stage; Spiral 2 minutes slow plus 6-8 minutes fast.
3. High speed 2.5 - minutes. Conventional 20-25 minutes.

Process
1. Scale as desired: 350g/12oz. for loaves, 70-90g/2.5-3oz. for Petit Pains. Hand up, rest 10 minutes.
2. Mould loaves either as viennas or long batch, moisten surface and roll in Oatie Flakes.
3. Place onto trays.
4. Prove 32-35° 90-95°F, 85% for approximately 30-45minutes.
5. Cut prior to baking.

Baking guide
1. Oven temperature 220-250°C/410-470°F.
2. Bake with a little initial steam.
3. Baking time; 15-20 minutes for Petit Pains - 25-30 minutes batched.
4. Do not pull damper except for Petit Pains. The baked colour of the bread should be light, as over baking will quickly darken the surface to give the appearance of a brown loaf.