@autumn.kitchen: Oatmeal Sourdough January, a brand new month to kick start 2024. Let’s take a beat and go back to basics with basic artisan sourdough bread. Oatmeal is always a lovely addition, for the taste and the appearance when externally coated with rolled oats. *Dough* 240g Bread Flour 60g Wholewheat flour 220g water 60g sourdough starter 6g salt *oatmeal * 40g rolled oat 15g butter 50g water To prepare oatmeal: ➡️ heat up frying pan with medium flame ➡️ fry rolled oats with butter until golden brown. ➡️ soak the oat with water. Set aside. Process for Dough ➡️ Fermentolyse – Add water, starter and all flour, rest for 30mins ➡️ Add salt and rest for 15mins ➡️ Mist the counter. Stretch the dough on the counter ➡️ Spread the oatmeal across, gently laminate and fold up the dough ➡️ Transfer dough to greased container, rest for 45mins ➡️ Coil fold the dough, rest for 60mins ➡️ Repeat for another set of coil fold (you may add another set of coil fold if dough is not strong enough yet) ➡️ When dough is puffy and sufficiently proofed (approx. 5-6hrs at 25C), tip out onto a floured bench ➡️ Shape the dough and place into banetton basket (25cm) ➡️ Keep in a plastic bag and store/retard dough in fridge (<4C) overnight ➡️ Next day preheat oven with dutch oven at 250C for 30-45mins ➡️ Tip dough on parchment paper, score a straight line with a shallow angle ➡️ Bake at 250C for 20mins covered, then another 20mins at 200C uncovered ➡️ Cool the bread on cooling rack, enjoy! #sourdough #levain #naturalyeast #wildyeast #artisanbread #artisansourdough #wholewheat #sourdoughbread #oatmealsourdough #oatsourdough #oatporridgesourdough #butteroatsourdough #oatmeal

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Thursday 11 January 2024 02:13:36 GMT