Ingredients
Yield Recipe
Oat flake scald
2'600
g
oat flakes, fine
5'200
g
water
Dough
7'400
g
wheat flour 720
4'100
g
water
7'800
g
oat flake scald
35
g
liquid malt
250
g
baker’s yeast
230
g
table salt
Additional ingredients
220
g
dusting flour
(for processing)
120
g
egg wash
(for brushing the surface)
650
g
oat flakes, coarse
(for the surface)
Production
1
Oat flake scald
Prepare the day before. Bring the water to a boil and pour over the oat flakes. Cover the surface with plastic wrap and let the scald cool completely overnight in the refrigerator at 5°C.
2
Dough
Mix wheat flour, water, oat flake scald, liquid malt and baker’s yeast together in a mixing machine. Add the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.
Proofing: 60–75 minutes
3
Processing
Scale dough pieces at 400 g and pre-shape lightly into rounds. Then shape tightly into elongated rolls. Brush the surface with egg wash and roll in coarse oat flakes. Place the shaped dough onto the loading devices and allow to proof for 10–15 minutes.
4
Baking preparation
Score the dough lengthwise with a sharp blade.
5
Baking
Load into a moderately hot oven with steam. After 15 minutes, open the vent and bake until the oat flake bread is crispy and fully baked.
Evaluation