|King Arthur Sir Galahad Flour||7.5kg||75%|
|Whole Wheat flour||2.5kg||25%|
|Thick Rolled Oats||1.65kg||16.5%|
MIXING Soak the oats in the milk for 20 minutes. Add all the remaining ingredients to the mixer. In a spiral mixer, mix on first speed for 3 minutes to incorporate the ingredients. Mix for an additional 3-4 minutes, to a moderately strong gluten development.
DESIRED DOUGH TEMPERATURE 76°F
BULK FERMENTATION 2 hours, with a fold after 1 hour.
DIVIDING Divide the dough into 0.68kg pieces if making 9"x5" loaf pan breads.
SHAPING Shape into logs, dip the top surface into a damp cloth, and then into a sheet pan with raw oats. Place the loaves into the strap pans.
BAKING Proof fully and bake at 425°F for about 36 minutes. Small rolls can also be made with the dough.