Its time again for a whole grain bread her in the Blog. The last weeks I baked mostly Breads I posted before but last weekend I created a new recipe, using two of my favourite ingredients: rolled oats and buttermilk.
I proofed the breads in baskets in the fridge and they develop a lot of aroma during the proofing. I was very skeptical in the beginning, when I read that in Tartine they proof sourdough breads in the fridge. Its a methode I used for breads made with yeast before, but I was afraid, that sourdough breads would be to sour. And I really don’t like sour bread. But nothing like this happend and now its one of my favourite proofing methods! It seperate preparing dough and baking and that is the perfect method in stressful times for me.
The bread has dense crumb and is rather moist, which enhance its shelflife. It’s a delicious and filling basis for lunch break.
Buttermilk Bread with rolled Oats
- 200g flour Type 550
- 200g Water
- 75g Sourdough Starter
- 200g rolled oats
- 500g Water
- 600g spelt, freshly milled
- 100g rye, freshly milled
- 300g flour Type 550
- 500g Buttermilk
- 100g Water
- 5g fresh yeast
- 25g Salt
- 50g rolled oats
Morning: Mix water, flour and starter for the sourdough and ferment it for 8 hours at 25°C. Roast rolled oats for the soaker until golden, then soak them with boiling water.
Evening: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 1 hour at room temperature.
Shape the dough into two oval loaves and proof overnight in well floured breadforms in the fridge.
The next morning: Heat the baking stone at 250°C for one hour.
Slash the loaves directly before baking.Bake for 40 min at 250°C with steam on a hot stone.
I send this bread to Susans Yeastspotting, a weekly showcase of yeast baked goods