I have a new recipe called Oat & Honey Soft Sourdough. It is a one day sourdough that is mixed, proofed and baked in one day. I baked it up in bread pans and freeform Artisan style both and it came out great each way.
I used a vigorous starter and bulk fermented for four hours:
After four hours bulk fermentation, I shaped the loaves, putting two into bread pans and two into banneton baskets:
I then proofed two more hours :
The dough was ready to bake. I baked the bread in a 400 degree oven for 30 minutes turning halfway:
Here is a closeup of the crumb:
Here are the free form loaves proofed in the banneton baskets:
Here are all of the loaves together:
I haven’t sliced a freeform loaf yet to see the crumb, I will post later when I do. The bread came out wonderful, soft, terrific flavor. The first loaf was sliced and eaten before I could take too many pics of the four loaves together, with my teenagers gobbling as fast as they could. According to them this Oat and Honey Sourdough is “Awesome”.
I will be posting this recipe in the Special Recipes folder for those of you who subscribe to it.
I was able to get some pictures out in the sun! Which is rare here on the Washington coast!