Ingredients
Scald
oat flakes
breadcrumbs
water, boiling
Starter dough
wheat flour 1100
water, 32°C
basic wheat leaven, inactive
Main dough
wheat flour 1100
wheat flour 720
water, 18°C
baker’s yeast
scald
starter dough
table salt
Additional ingredients
semolina
(for processing)
egg wash
(for brushing)
oat bran
(for the surface)
Production
Scald
Pour boiling water over the oats and breadcrumbs and mix well. Cover and leave to cool completely (ideally overnight in the refrigerator).
Starter dough
Slurry the basic wheat leaven in water. Add the flour and mix for 4–5 minutes. Cover and leave to proof for 12–16 hours at room temperature.
Main dough
Mix the wheat flour, water (18°C), baker’s yeast, scald and starter dough. Toward the end of the mixing time, add the salt and knead the dough gently until fully developed.
Proofing: 90–120 minutes
Processing
Pre-shape dough pieces of 450 g into rounds, then gradually roll them into strands about 50 cm long. Roll them up into a spiral shape and place the seam underneath.
Piece proofing
Brush the surface of the dough pieces with egg wash and dip them in oat bran.
Place them in rectangular wooden proofing baskets (6×11.5×3.5 cm) and cover. Let them rise well at room temperature.
Baking
Load into a well-preheated oven with steam. Halfway through the baking time, open the vent and finish baking the breads at a gradually decreasing temperature until well browned and crispy.
Evaluation