Section 1

�� 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�� 3 loaves	Standard�� 3 loaves	Metric�� 3 loaves	Volume�� 1 loaf	Standard�� 1 loaf	Metric�� 1 loaf	Bakers %
Sourdough Starter�� 166% hydration	3 cups	27 oz	765.5 g	1 cup	9.0 oz	254.8 g	45.6 %
Water	2 cups	16 oz	453.6 g	2/3 cup	5.3 oz	151.0 g	27.0 %
Canned Evaporated Milk	� cup	4.0 oz	113.4 g	2.5 Tablespoons	1.3 oz	37.8 g	6.8 %
Oil	� cup	2.0 oz	56.7 g	1 &1/3 Tablespoon	0.7 oz	18.9 g	3.4 %
Honey	2 Tablespoons	1.5 oz	42.5 g	2 teaspoons	0.5 oz	14.2 g	2.5 %
Quick Oats	2 cups	7.4 oz	209.8 g	2/3 cup	2.5 oz	69.8 g	12.5 %
Whole Wheat Flour	� cup	2.1 oz	59.5 g	2 & 2/3 Tablespoons	0.7 oz	19.8 g	3.5 %
Bread Flour	8 & � cup	39.5 oz	1120.7 g	3 cups (- 2 Tablespoons)	13.2 oz	373.1 g	66.8 %
Salt (add after autolyse)	5 teaspoons	1.1 oz	31.2 g	1 & � teaspoon	0.4 oz	10.4 g	1.9 %
Total Dough Weight	6 lb 4.6 oz	6 lb 4.6 oz	2852.9 g	2 lb 1.5 oz	2 lb 1.5 oz	949.7 g	170.0%
Total Flour Weight	3 lb 11.2 oz	3 lb 11.2 oz	1677.8 g	1 lb 3.7 oz	1 lb 3.7 oz	558.5 g	100.0 %
Total Water Weight (hydration)	2 lb 5.1 oz	2 lb 5.1 oz	1053.2 g	12.5 oz	12.4 oz	350.6 g	62.8%

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). If making more than one loaf, divide the dough.� 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. 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!