Oats Four Ways Sourdough

As mentioned in my other post, I was busy baking a ton (for me) of loaves today. This is Oats 4 Ways recipe. It also makes 2 large loaves or 3 small ones. Bake for a shorter time if making the smaller ones.

1. Toast 75 g rolled oats and then soak overnight in 150 g of boiling water.

2. Soak 75 of oat groats overnight in 150 of boiling water.

3. Autolyse all of the above (do not drain) with 500 g water, 67 g organic yogurt, 578 unbleached flour, 174 g freshly milled spelt flour, 174 freshly milled kamut flour, 52 freshly milled oat flour and 20 g of oat bran. Let sit for a couple of hours.

4. Mix in 23 g of salt, 275 g of 80% hydration levain (levain was fed 9 hours prior) and 55 g of water to adjust the hydration of the dough to feel like my ear lobe (my new trick). Use pinching and folding to integrate everything together.

5. Do four sets of folds a half hour apart and let rise till double. The total bulk fermentation for this dough was just under 5 hours in a warm spot.

6. Divide into 2 or 3 and do a loose reshape. Let rest 15 minutes and do the final shaping. Pop into baskets, then into plastic bags and finally into the fridge for an overnight proof.

7. The next morning, (or afternoon in my case because I had so many other loaves to back first), bake as per my usual method.

This ended up with a lovely colour. I am not sure why my other loaves (Sprouted wheat and multigrain)  looked a little pale compared to these. Does putting dough in a real banneton affect the colour (Yes, I finally treated myself to some real bannetons ). The oat loaves were done in my usual plastic baskets so I got my usual colour. Then again, I also was treated to a lame and was playing with the scoring on the other loaves but I don't see how that would affect the colour.

The multigrain loaves are in the back for comparison.