I fell in love with the sourdough bread with roasted oats when I saw it at Martins blog. And then Petra bake the bread for World Bread Day. And I knew I had to bake it, too. Ulrike and Ursula where fast then me baked it directly. For me it take much more time. First I had to spent to much time in lab (I had busy times last year) and then I had to start a new starter.
But during Christmas and new years eve I had some off and I spent on of them for bread baking day. I baked Pandoro, Ciabatta, a new year pretzel and the sourdough bread with roasted oat. And to use the oven as good as possible I doubled the recipe.
The gentle kneading methode Martin use is for perfect when both bowls of the kitchen machine are already blocked with dough. Martin mix the dough shortly with a wooden spoon and then fold the dough every 30 min for three times. After the third folding the gluten was very finely developed. And feeling the soft structure of the dough is better then every kind of meditation for me.
And the resulting bread is great. Airy crumb, crisp crust and the delicious flavour of roasted oatmeal. That is a bread for the “bake it again” list.
Sourdough bread with roasted oat
- 60g Starter
- 200g Water
- 240g flour Type 550
- 100g rolled oats
- 300g boiling Water
- all of the sourdough
- all of the soaker
- 250g Water
- 5g fresh yeast
- 600g flour
- 20g Salt
Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).
The next morning: Mix all ingredients for the dough, let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough for 1 hours.
Shape the dough into two oval loaves and proof for 1 hour.
Slash the loaves directly before baking.
Bake for 35 min at 250°C with steam on a hot stone.
I send this bread to Susans Yeastspotting, a weekly showcase of yeast baked goods.