Method

1. Mix all Ingredients with a spiral mixer for 3 minutes slow and approx. 6 minutes fast. We recommend using cold water to keep the dough temperature at a max. 27° C.
2. Once all ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
3. Scale the dough into 430-440 g pieces and mould the dough in your preferred shape. We recommend long and oval shape and put it onto a greased baking tray.
4. Spray the dough tops of the dough pieces with water and sprinkle with Avena Vital or Oats.
5. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
6. Allow the dough to final proof for 45 - 60 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake.
7. The oven should have a temperature of 190° C when you put the bread in then decreasing to 160° C. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
8. Bake the bread for 35 – 40 minutes.