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Avena Vital – Toast
Prep Time : 00h 14
Cooking Time : 00h 30
2 ก้อน
Preparation Time: 9 - 12 minutes
Proofing and Resting Time: 60 – 80 minutes
Baking Time: 25 – 30 minutes
Outcome: 2 loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tins and 3 ice cubes
Ingredients
- 125 g Avena Vital
- 375 g German wheat flour, Type 550
- 25 g Butter
- 40 g Sugar
- 5 g Salt
- 11 g Instant yeast
- 150 ml Milk
- 160 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for approx. 3 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 5 minutes.
- Scale dough into 440 – 445 g pieces, cover and start the intermediate proof for 10 - 15 minutes. We recommend using a wet kitchen towel to cover the dough.
- Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tin.
- Allow the dough to final proof for 45 - 60 minutes, we recommend covering the baking tins 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.
- The oven should have a temperature of 190°C when you put the bread in then decrease the temperature to 160°C.
- Bake the toast bread for 25 - 30 minutes.