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Oatmeal Sourdough Bread
A wonderfully moist and delicious sourdough bread that combines oatmeal taste with the slightly sweet and nutty flavors of spelt.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
50
minutes
mins
Proofing
5
hours
hrs
30
minutes
mins
Total Time
15
hours
hrs
30
minutes
mins
Course:
All
Cuisine:
American
Keyword:
oatmeal, sourdough bread, spelt
Servings:
2
small oatmeal breads
Calories:
1395
kcal
Author:
Sune Trudslev
Equipment
medium rosti bowl
medium rosti lid
medium cambro container
flour shaker
lame
round banneton
oval banneton
razor blades
baking steel
heat resistant gloves
challenger bread pan
wire rack
Ingredients
Oatmeal
65
g
rolled oats
130
g
water
Dough
450
g
bread flour
200
g
wholegrain spelt flour
425
g
water
divided
16
g
salt
130
g
sourdough starter
fed and grown to its peak
Topping
thick rolled oats, as needed
Instructions
Make the porridge
In a microwave-safe container, add:
65g
rolled oats and
130g
water and give a quick mix.
65 g rolled oats,
130 g water
Microwave it on full until it bubbles. It took about 2 minutes in my 900W microwave.
Then give it a good stir to make it cohesive. Put it away while it cools off.
You can put it in the fridge or the freezer to speed up the process, but don't let it freeze solid.
Mix the dough
To a medium bowl add:
450g
bread flour,
200g
whole grain spelt and
16g
salt. Mix it to combine it.
450 g bread flour,
200 g wholegrain spelt flour,
16 g salt
Then add the cooled oatmeal. It’ll probably be clumpy, but you must break it up with your fingers so it doesn’t sit in clumps in the dough.
Add
130g
sourdough starter.
130 g sourdough starter
Add
350g
water. That takes the bread to 70% hydration.
425 g water
If you feel like it can take more, you can add up to
75g
more water, which will take the dough to 80% hydration.
425 g water
Mix it with your hands until all of the flour is hydrated. If the dough is stiff, you may want to knead it.
Put it back in the bowl and let the dough rest for an hour. Then put it in a bulking container.
Level the top of the dough, and mark where the top of the dough is. Then mark where it will have grown 50%.
Then put it somewhere warm. I use my Brød & Taylor proofer set to 30°C/86°F.
Division and shaping
When it’s grown, take the dough out of the container and split it in half. Then shape each dough piece into a loose ball using your bench scraper.
Then let the dough balls rest on the counter for 20 minutes. When the 20 minutes are up, prepare a dishcloth with thick rolled oats.
thick rolled oats, as needed
Then it’s time to shape the dough. Watch the video to get a tutorial on how to shape the dough.
To apply the oats, mist the top of the dough with a spray bottle. Then flip the shaped dough onto the oats.
Roll it around to get the oats on the surface and put it in a proofing basket.
If using boules, shape the sides to create more tension on the top of the dough. If using bâtards, do a quick stitch.
Then put the dough in the fridge for at least 8 hours, up to 48 hours.
Bake the bread
Heat your oven to 260°C/500°F for an hour. You should have a dutch oven inside the oven.
When the oven is hot, grab your dough from the fridge. Don’t let it come up to temperature.
Dust the bottom with rice flour to make sure it slides off the peel.
Flip it onto the peel and score the dough using a lame.
Grab the dough on the peel, and place the dough inside the bottom of the dutch oven. Turn your oven down to 230°C/450°F and bake for 20 minutes.
Remove the top of the dutch oven and bake for another 25 minutes.
Then take the bread out of the oven, and let it cool on a wire rack.
To bake the other bread, put the top of the dutch oven back, reheat the oven to 260°C/500°F and bake the other bread as described above.
Nutrition
Serving:
1
bread
|
Calories:
1395
kcal
|
Carbohydrates:
271
g
|
Protein:
46
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
3125
mg
|
Fiber:
22
g
|
Sugar:
1
g