Oat Yam Bread
Oat Yam Bread Recipe Guidelines
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
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
Unsalted butter 30g
Yeast dough 300g
Buckwheat grain 150g
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.
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