RUSTIC IMPROVER - Rustic oatie soft bread

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

Puratos ingredients

All ingredients

Bakers flour 16.000kg 100%
Oatie flakes 8.000kg 50%
Water 14.400kg 90%
Yeast 0.700kg 4.5%
Salt 0.560kg 3.5%
Rustic improver 0.800kg 5%
Frialux 0.800kg 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: 60g/2oz. for baps, 30-60g/1-2oz. for cottage, 50g/2oz. batched, 30g/1oz. bridge.
2. Hand up, rest 10 minutes.
3. Divide and mould through BDM.
4. Pin baps gently.
5. Egg wash surface of moisten, dip through Oatie Flakes.
6. Place onto trays as desired. Prove 32-35°C/90-95°F, 85% for approximatley 45-60 minutes.

Baking guide
Oven temperature 220-260°C/430-500°F.
Baking time 8-15 minutes depenting on variety.