��� Oat &
Honey Soft Sourdough
This bread is a one day fermented bread. It is
mixed, proofed and baked on the same day.
In the
morning:
In your dough mixing bowl combine all of the following ingredients in the order
on the list, except the salt, which will be added after autolyse.
|
Ingredient |
Volume��������� 2 Loaves |
Standard��� �����2 Loaves |
Metric���������� 2 Loaves |
Bakers % |
|
Sourdough
Starter |
2 cups |
18 oz |
510 g |
46.9 % |
|
Water |
1�
cup |
8 oz |
226 g |
20.9 % |
|
Evaporated
milk |
2/3 cup |
5.3 oz |
147 g |
13.8 % |
|
Oil |
1.5 TBSP |
1.5 oz |
42 g |
3.9 % |
|
Honey |
1 TBSP |
1 oz |
28 g |
2.6 % |
|
Quick
Oats |
2/3 cup |
3.6 oz |
102 g |
9.4 % |
|
Whole
Wheat Flour |
� cup |
1 oz |
28 g |
2.6 % |
|
Bread
Flour |
6��
cups |
1 lbs 11 oz |
765 g |
70.4 % |
|
Salt
(add after autolyse) |
3.5 teasp |
.7 oz |
19 g |
1.8 % |
|
Total
Dough Weight |
4 lb 2.1oz |
4 lb 2.1 oz |
1874 g |
172.3 % |
|
Total
Flour Weight |
2 lb 6.4 oz |
2 lb 6.4 oz |
1087 g |
100.0 % |
|
Total
Water Weight (hydration) |
1 lb 8.7 oz |
1 lb 8.7 oz |
701 g |
64.5% |
Mix until
ingredients are well incorporated (about 2 -3 minutes) on medium speed 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). Pour
dough out on work surface and knead just enough to gather the dough into a
ball. Divide the dough into two pieces.�
Shape each piece of 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 or
lightly sprinkle oats to coat the inside of the greased pan before placing the
dough in. Now place the dough into the greased bread pan. Cover the dough
lightly with a damp cloth or spray with pan spray to keep the dough from drying
out.� Allow the dough to proof in a warm
place for about 2 - 3 hours (it usually takes around 2 hours). When the dough
is done proofing, (push the tip of your finger into the side of the dough, if
it feels bubbly, soft and the dent fills in slowly, it is ready). Slash the top
of the dough (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. Brush
melted butter on the top of the loaves or spray the top with pan oil(to keep the dough from drying out). �Then bake in a well preheated 400 degree oven
for 30 � 35 minutes, turning the loaf when halfway done to evenly brown the
crust. Cool, slice and enjoy!
Copyright
2006