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Avena Vital - Student Bread
Prep Time : 00h 14
Cooking Time : 00h 30
3 ก้อน
Preparation Time: 8 – 9 minutes
Proofing and Resting Time: 60 – 80 minutes
Baking Time: 25 – 30 minutes
Outcome: 3 Loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Avena Vital
- 250 g German wheat flour, Type 550
- 100 g Yoghurt
- 10 g Olive oil
- 11 g Instant yeast
- 250 ml Water, approx.
- 125 g Dried fruit, seeds & nut mix (1:1:1)
Method
- Mix all Ingredients, except dried fruit and seeds & nut mix, for 2 minutes slow and 6 minutes fast. Add dried fruit, seeds & nuts and mix for the last 2 minutes. We recommend using cold water to keep the dough temperature at a max. 26°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes. We recommend using a wet kitchen towel to cover the dough.
- Scale the dough into 330 - 335 g pieces and mould the dough in your preferred shape. We recommend round and place onto a greased baking tray.
- Spray the dough tops of the dough pieces with water and dip into Avena Vital or Oats.
- Allow the dough to final proof for 40 - 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 back halfway it’s ready to bake.
- Score the tops of the dough pieces to make a cross.
- The oven should have a temperature of 190°C when you put the bread in then decrease the temperature 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.
- Bake the bread for 25 - 30 minutes.