Mixing Spiral: 5mins slow, 6-8mins fast. Add the UF apples and the sprouted oat grains once gluten developed.
Dough Temperature: 25°C
Bulk fermentation: 15 mins
Scale: 480g
Intermediate proof: 10 mins
Make Up: Bloomer shape free standing or place in banettons
Final Fermentation: 60 to 70 mins approx
Decoration before baking: Black & White Decors
Oven temperature °C: Deck falling oven 230 down to 200
Baking Time: 30 mins approx
