(Baked 2/3/17)
This ended up being a particularly sticky loaf, and I had considerable trouble getting it out of the banneton when it was time to bake. Hence, the loaf is a bit malformed. Still, it was moist and delicious and had very good crumb.
Ingredients
- 500g King Arthur Bread Flour
- 350g water @ 80°
- 150g starter @ 70% hydration
- 12g salt
- 300g oatmeal porridge (1:1.5 dry to wet by volume)
Process
- Mixed flour, starter, and 300g water
- Left to autolyse 30 minutes
- Mixed in salt + 50g water
- Turned once
- Folded in oatmeal
- Continued turns @ 30 minute intervals
- Formed loaf and proofed overnight in banneton @ 65°-ish
- Baked @ 500° covered for 20 minutes (forgot to turn down oven after loaf went in)
- Baked @ 450° uncovered for 18 more minutes
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Yup. The site will only let me post two blog entries at a time. I don't know if the time limit is 12 hours or 1 day or what, but this is going to be slllllooooowwww. I have 34 more loaves to post.
down spammers! look forward to more posts, 2 x 2 :) Great bakes!
Leslie
Thanks for sharing, I will try it later!