This sourdough includes a pre-cooked oatmeal porridge, which makes it ultra moist and pillowy-soft within; it also makes it stay fresh far longer than many homemade breads. The recipe takes several days to make, but only requires about an hour of actual hands-on time.
This sounds great. It might be nice to have a bit more clarity on “Using flour on hands and top of dough as necessary to prevent sticking, gently press dough into 8-inch circle, then fold edges toward middle to form round.“ I can’t visualize how this will result in round. Thanks!
This looks great! I hope to try it tomorrow. Curious to find out how sweet it is. It looks like the salt goes in right from the get-go (there’s no autolyse if I’m using that term correctly) ... is that right?
I guess this is the origin of wheat berry breads from Bread’s Illustrated! Maybe I’ll try this and compare it to a wheat berry baguette currently sliced in my freezer.
Hi, I tried this and it was great, but seemed under-salted. I added the salt (by weight) as directed in step 3. I had a similar issue when I tried "The Loaf." I suspect I'm not getting the salt fully mixed into the dough. Do you have any suggestions for getting the salt+water fully incorporated? Should I fully dissolve the salt into the reserved water, or just mix more at the end of step 3? I can also try to add more salt, but was curious what might be going on. (Fwiw, I don't generally like heavily salted food or add extra salt to recipes.)
Maybe a typo? Bullet point 3 after the dough in a container pic (this is case of cold kitchen temps) says increase levain to 10% or 80g, but the recipe states 5% = 22g, so 10% = 44g, right? This is my favourite loaf : )
Made this loaf this weekend. Absolutely loved it. I underbaked it a bit I think because I did it in my ceramic loaf pan instead of the Dutch oven. I just think next time I need to cook it a bit longer before removing from the pan. Made delicious BLTs.
Would have any tips for making this into a mostly/all whole grain loaf?
This sounds great. It might be nice to have a bit more clarity on “Using flour on hands and top of dough as necessary to prevent sticking, gently press dough into 8-inch circle, then fold edges toward middle to form round.“ I can’t visualize how this will result in round. Thanks!
Why does this recipe use less starter than your flagship one?
Would there be any issue if I subbed honey for the syrup?
This looks great! I hope to try it tomorrow. Curious to find out how sweet it is. It looks like the salt goes in right from the get-go (there’s no autolyse if I’m using that term correctly) ... is that right?
How would this do in loaf pans? Would it be one 9x5 or two 8x 4?
I think maybe the water and oat measurements are swapped in the porridge section?
I guess this is the origin of wheat berry breads from Bread’s Illustrated! Maybe I’ll try this and compare it to a wheat berry baguette currently sliced in my freezer.
Have you tried this with steel cuts oats?
This looks great! I prefer non-sweetened bread, however, would it work to cut out (or severely reduce) the amount of maple syrup?
This was an absolutely delicious loaf!
Hi, I tried this and it was great, but seemed under-salted. I added the salt (by weight) as directed in step 3. I had a similar issue when I tried "The Loaf." I suspect I'm not getting the salt fully mixed into the dough. Do you have any suggestions for getting the salt+water fully incorporated? Should I fully dissolve the salt into the reserved water, or just mix more at the end of step 3? I can also try to add more salt, but was curious what might be going on. (Fwiw, I don't generally like heavily salted food or add extra salt to recipes.)
Is it possible this could be done proofing in 10 hours? Mine looked similar to yours at 8 hours in so I am a little unsure about going a full 12.
Awesome recipe! If I wanted to add some chopped walnuts to the dough, at what point would I do that? Thanks!
Maybe a typo? Bullet point 3 after the dough in a container pic (this is case of cold kitchen temps) says increase levain to 10% or 80g, but the recipe states 5% = 22g, so 10% = 44g, right? This is my favourite loaf : )
Made this loaf this weekend. Absolutely loved it. I underbaked it a bit I think because I did it in my ceramic loaf pan instead of the Dutch oven. I just think next time I need to cook it a bit longer before removing from the pan. Made delicious BLTs.