Pre-ferment:
Good Moisture Black Gold Bread Flour: 158g; Water: 90g; Yeast: 1.5g; Salt: 1g.
Main Dough:
High Gluten Flour: 30g; Whole Wheat: 23g; Oatmeal: 15g; Milk: 60g; Water: 18g; Sugar: 21g; Salt: 1.5g; Yeast: 0.8g; Sunflower Seed Oil: 18g.
Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Detailed Steps for Cooking Light Double Grain Love Loaf
Melt the yeast in warm water first, mix the ingredients in the pre-ferment, and let it ferment in the refrigerator at 5°C for 24 hours.
Soak milk and instant oatmeal for about 10 minutes, tear the pre-ferment into pieces and mix with all ingredients in the main dough.
Knead until it reaches an expanded state, where a thick film can be pulled out, and the edges of the holes appear serrated.
Let the dough rise in a warm place until it doubles in size, and when poked with a floured finger, it slightly springs back.
Take out the dough, divide it into 9 equal parts, cover with plastic wrap, let it rest for 10 minutes. If it’s cold, cover with a kitchen lid for a quicker rest.
Roll the dough into a tongue shape.
Flip it over from top to bottom.
Place on a baking tray, and let it rise in a 32°C fermentation box until it’s 90% full.
After fermentation, brush a little water on the surface and sprinkle with instant oatmeal.
Place in a preheated oven at 180°C, lower rack, top and bottom heat, for about 30 minutes.
Remove from the oven and unmold.
