Honey Oatmeal Sourdough Loaf
Often I do request. Especially when it is prefaced by a smiling face and cute dimples with a, Uncle Eli, pweaase??
So the children are spoiled watcha gunna do? I figure this is one way to get them to eat their oats and they all adore this recipe. Well, let me restate that. They all love the commercial yeast version of this. I personally don’t think they will notice BUT, I have made that mistake with them before. Eveyone keep your fingers crossed and if you would keep this to yourselves. I promise not to say a word.
Levain Honey Oatmeal
Levain:
476 Grams Water (boiling)
116 Grams Rolled Oats
130 Grams Honey
33 Grams Butter
8 Grams Salt
38 Grams Water (dependant upon oats)
560 Grams Bread Flour
*Honey and water (tablespoon of each for brushing tops)
* Rolled Oats (just enough to sprinkle on top)
Directions:
Prepare Levain at least 8 hours ahead of time. Preferably overnight. Allow levain mixture to double in size.
In a large boiler boil 476 grams of water. Add rolled oats, salt, honey, butter . Set aside and allow to cool to room temperature or around 90 degrees.
In large bowl or mixer place flour and begin adding oatmeal mixture. Stir and incorporate all ingredients. You may have to add the 38 grams of water but it will depend on how your oats absorbed the 476 grams of water. You may not need it. This dough will be tacky but not too sticky. If it is too sticky add flour tablespoon at a time. I usually don’t have to add any. Knead to you have a smooth dough and good gluten development. Set aside in oiled bowl cover and allow to double. This time will depend mainly on your starter and ambient temperature.
Once double remove from bowl and place on lightly floured counter. Divide gently and shape into two loaves being careful not to fully degas all the bubbles. Carefully place in two well oiled 8.5 x 4.5 loaf pans.
Cover loaves and allow to rise a second time. Again this will depend upon your starter but approximately 1.5 to 2 hours. The loaves should begin to rise ½ inch over side of loaf pan.
Preheat oven to 350 degrees. Remove cover from loaves and brush gently with mixture of honey and water sprinkle with dried oats. ( I like to sprinkle mine with coarse kosher salt too at this time just for a contrast in the sweet and savory.). Place in oven and bake for 30 minutes till golden brown.
Honey Oatmeal Sourdough Loaf
Crumb ( I should try this in a larger loaf pan for sandwich loaves but I haven’t made it that far and this is a good size to give as a gift. However, to me this bread is too sweat for a good sandwich bread. (We’ll see how it ripens as a sourdough. I may have to eat those words!!)
HOSD Crumb
Hi, Eli.
Just thought I would pop on over to see what was new. I stll haven’t found any sources of Kosher sourdough, but I may not need it. My last attempt which I would call my first sourdough “success” came out ok, and the third did as well. It didn’t have a spectacular taste (lacked enough salt, I think) but it didn’t taste bad, and it was surprisingly light even though I didn’t have time to bake it before Shabbos if I waited any longer. It had more than doubled, though and was acceptable.
I’m currently rising (raising?) a rye in my bread machine to bake tonight, and a white in the fridge to bake tomorrow. They are coming along o.k. so far.
What I’m really nervous about is when the recipe calls for allowing the dough to double, then punching down, retard in fridge o.n., and then allow to rise again the next day. I can’t imagine that working for me, as nothing I have yet done has rebounded on the 2nd day. Only tried once, to be honest (2nd attempt between the first two that worked well), and if you need another brick for that backyard oven…
So, hope you are well, and that honey oat is as good as it looks.