Bread with oat flour


Group Weight / Volume
FlourΤ70% 5.000 g
Oat flour 3.000 g
Durum wheat coarse 2.000 g
Zeeμωτό 1.000 g
Amore L 100 800 g
Yeast 200 g
Water 6.700 g


    Mix all the ingredients until you get an elastic dough, for 3 minutes at the low speed and for 4 minutes at the high speed.

    Let the dough rest covered in room temperature for 50 minutes.

    Cut in 430 g and shape gently at the preferred shape.

    Place in moulds and prof for 60-70 minutes. Proof temperature 35-37 °C and 70-75% moistness.

    Bake at 210-220°C for 45 minutes with steam. Open the damper the last 10 minutes of baking.

Bread with oat flour