Oatmeal Bread
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 7.5kg | 75% |
| Whole Wheat flour | 2.5kg | 25% |
| Water | 6.25kg | 62.5% |
| Yeast | 0.25kg | 2.5% |
| Salt | 0.225kg | 2.3% |
| Oil | 0.75kg | 7.5% |
| Honey | 0.75kg | 7.5% |
| Whole Milk | 1.125kg | 11.3% |
| Thick Rolled Oats | 1.65kg | 16.5% |
| TOTAL YIELD | 21kg | 210% |
MIXING Soak the oats in the milk for 20 minutes. Add all the remaining ingredients to the mixer. In a spiral mixer, mix on first speed for 3 minutes to incorporate the ingredients. Mix for an additional 3-4 minutes, to a moderately strong gluten development.
DESIRED DOUGH TEMPERATURE 76°F
BULK FERMENTATION 2 hours, with a fold after 1 hour.
DIVIDING Divide the dough into 0.68kg pieces if making 9"x5" loaf pan breads.
SHAPING Shape into logs, dip the top surface into a damp cloth, and then into a sheet pan with raw oats. Place the loaves into the strap pans.
BAKING Proof fully and bake at 425°F for about 36 minutes. Small rolls can also be made with the dough.
