��� Oat &
Honey Soft Sourdough
This bread is a one day fermented bread. It is mixed, proofed and baked
on the same day.
This will
make a large batch of three loaves at approx 2 lbs 2 oz each.
In the
morning:
In your dough mixing bowl combine:
v
3 cups active starter at
166% hydration(fed the night before)- 27 oz
v
2 cups water -16 oz
v
1/2 cup evaporated canned
milk � 4.5 oz
v
2 cups quick oats - 7.4
oz
v
1/4 cup oil - 2 oz
v
2 Tablespoons Honey - 1.6
oz
v
1/2 cup Whole Wheat
flour� - 2.1 oz
v
2 scant Tablespoons salt �
1.2 oz (add salt after autolysis)
v
9 cups Bread flour - 40.5
oz
Mix until
ingredients are well incorporated (about 2 -3 minutes) and then let the dough
rest (autolysis) for about 20 minutes. After autolysis is done, add the salt
and mix the dough for 3 minutes in your mixer on low speed. Allow the dough to
bulk ferment, covered, for 4 - 6 hours (or until doubled). Divide the dough in
quarters and shape the dough by pulling it into a rectangular shape as long as
the bread pan, and then rolling it up into a tight tube. Rolling the dough over
some oats sprinkled on the work surface gives the bread a nice touch. Now place
the dough into the greased bread pans. Allow the dough to proof in a warm place
for about 2 - 3 hours. When ready, slash (if you want a long vertical slash to
fill with melted butter) or leave plain and don�t slash at all, if you prefer a
nice rounded top. Then bake in a well preheated oven for 30 minutes at 400
degrees, spraying several times with water to make steam during the first eight
minutes, and turning the loaf when halfway done to evenly brown the crust.
Cool, slice and enjoy!
Copyright 2006
Baker�s Percentages Sourdough
Starter�������� 27 oz�������������������� - 44.9% Water/milk/syrup
��������� 1 lb 5.1 oz�������������� - 35.1 % Oil��������������������������������� 2 oz������������ ��������� - 3.3 % Salt������������������������������� 1.2 oz ������������������ -
2.0 % Flours ������������������ ��������� 50 oz ������� ���������� - 83.1 % Total
weight of dough�� 6 lbs 5.3 oz����������� - 168.4 % Total
flour��������������������� 3 lb 12.2
oz����������� - 100 % Total
water������������������� 2 lb 5.9 oz������������ - 63.1%