Updates

PRODUCTION METHOD

Mixing final temperature: 26 °C
Basic proofing temperature: 28 °C – 32 °C
Basic proofing: 30min
Dough cut out portions: 60g
Intermediate proofing temperature: 30°C
Intermediate proofing: 30min
Final fermentation temperature: 30°C – 32°C
Last proofing: 45min – 60min
Baking temperature: 200°C – 210°C
Baking time: 10min

Ingredients
Cher France bread flour 200g
Active bread flour 700g
Limagne stone-milled wheat flour 100g
Malt extract 2g
Low sugar dry yeast 7g
Granulated sugar 40g
Rock salt 20g
Mashed soybean 100g
Water 620g
Unsalted butter 30g
Yeast dough 300g
Buckwheat grain 150g

Oat Yam
Oat Dough 70g
Vanilla Flavored Yam Cubes 30g
Salted butter 5g

1. Mix well all dry ingredients.
2. Add in liquid ingredients together and beat fill 80%.
3. Add in mashed soybean and butter.
4. Add in grain and mix well in low speed. Rest the dough for 30 minutes.
5. Shape, proof and bake.

Note: this recipe provides the guideline to make your own Oat Yam Bread. Adjust temperature accordingly. This is one of our favorite bread from Master Chef Chen.

You can buy Vanilla flavor yam cubes from our store. For bulk or wholesale orders of vanilla flavor yam cubes and mashed soybean, get in touch with us!

L’ecole Food supplies premium and high quality bakery ingredients to local bakeries, cafes and professional chefs. We supply healthy bakery ingredients that come without preservatives, without artificial coloring and flavor. Start baking the difference and bake the very best bread and cakes that will make anyone’s tummy smile!

Discover a healthier slice of life by using our natural baking ingredients! For home bakers you may place your order at our online stores. For bulk or wholesale orders do get in touch with us!