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Avena Vital- Soft Chocolate Triangles
Prep Time : 00h 09
Cooking Time : 00h 35
21 Loaves
Preparation Time: 9 minutes
Proofing and Resting Time: 60 minutes
Baking Time: 35 minutes
Outcome: 21 Triangles
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Avena Vital
- 585 g German wheat flour, Type 550
- 7 g Salt
- 10 g Instant yeast
- 593 ml Water, cold
- 67 g Chocolate drops
Method
- Mix all ingredients, except chocolate drops, with a spiral mixer for 2 minutes slow and 7 minutes fast. Add Chocolate drops for the last minute. We recommend using cold water to keep the dough temperature at max. 26º C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- Scale the dough into 80 g piece, roll out the dough to thickness 1.5 cm. and cut in triangles. Wipe the dough pieces with water and place onto a greased baking tray.
- Decorate with white sesame seed, sunflower seeds, oat flakes (1:1:1).
- Allow the dough to final proof for 30 – 40 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- The oven should have a temperature of 230°C when you put the triangles in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the triangles approx. 15 minutes.