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Gluten-free Oat Bread

Ingredients

SINGLUPLUS OAT 10.000 kg
Salt 0.200 kg
Yeast 0.100 kg
Water, approx. 10.000 l
Total weight 20.300 kg

Processing

Mixing time: 8 minutes slow
Dough temperature: 28° C
Bulk fermentation time: 15 minutes
Scaling weight: 0.850 kg
Intermediate proof: none
Processing: tin bread
Final proof: 60 minutes
Baking temperature: 220° C, dropping to 200° C
Baking time: 60 – 70 minutes (core temperature: 98° C)