I was so very happy to see Ru back with us that I decided to make her Toasted Oat Sourdough. I started of with a hiss and a roar and then decided I should check the recipe (alway dodgy to trust memory these days.)
Wednesday evening I milled the whole wheat berries and rye berries that I would need for this recipe. I sifted the wheat flour to get the bran.
Levain Build (wednesday evening)
25 g refreshed starter + 105 g flour + 28 g bran + 106 g water. Mix and leave overnight on bench.
Soaker (Thursday morning)
133 g rolled oats, dry toasted then cooled. Then added 266 g boiling water, covered and left while I went off to Pilates.
Levain has risen but not looking as active as I would like so quite happy it is not ready yet.
Final Dough Thursday 12:30 pm
Levain is looking better, temperature has risen a bit so ok, ready to go. Mix together 438 g bread flour + 20 g gluten + 229 g wholewheat + 8 g rye and 275 g water. Not enough water for this dough!! Added another 55 g - still too stiff. Added soaker and mixed in more or less. Still to dry but will leave to autolyse 1 hour.
1:30 pm Add 17.8 g salt, 263 g levain and mix in. It is still too firm for me so added another 50 g water. Still think dough is too firm, I don't want a dense loaf. I think I will add more water over stretch and folds.
Stretch and fold 3 times incorporating another 30 g water (total water is now 410 g instead of 275 g!) and dough while still firm is more pliable. Leave to bulk ferment.
7:30 pm dough has increased in volume 60 - 70% so I preshape,- Lovely firm preshape leave for 45 minutes before easy final shaping. Dough was divided into 2 * 555 g and 1 * .675 g loaves. Overnight retard and baked Friday morning at 240 deg C, 15 minutes lid on and 20 minutes lid off.
I checked Ru's method when I was ready to mix the dough and realised that she had used the wholewheat flour in her levain build. I had used the bran + bread flour and the sifted wheat flour in the main dough. This dough was super thirsty and it ends up at about 94 % hydration and I think I could have added more water still.
Question: would using the wholewheat flour this way be more thirsty than if I had used it in the levain? Does the added gluten make it more thirsty?
Crumb shot
This bread is really delicious and it will certainly be made often in future. The 2 smaller loaves were gifts for friends.
I needed some hamburger buns so I used the Hokkaido Milk bread recipe posted by Breadbabies. 100g rolls, flattened slightly before baking, brushed with milk and topped with sesame seed. Hamburgers are on the menu tonight so I will see how it goes.
Happy baking
Leslie
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Wow! That is a beautiful crumb and a really delicious looking crust, I really like the way you finished the loaf with a coating of oat flakes and simple score down the middle. Well done Leslie, I am thinking Ru will be very happy to see what you've baked with her bread recipe!
I really enjoyed making this one, especially once I got over my fear of adding so much extra water. It is quite different in flavour too and we have really enjoyed it.
Happy baking
Leslie
I'm so honored that you tried this recipe! It looks wonderful!! I love the crumb on this one.
I typically do my levain builds with wholewheat flour. Its helps me control the hydration (not the % but the feeling) of the dough better. I think letting the wholewheat flour hydrate for a longer period of time makes the dough feel better. Well, to my hands anyway!
Also I think my starter which is 100% rye prefers whole wheat to white flour.
Our oats might have been different too. The first time I made this loaf the water to oats ratio was perfect. The last time I made it, I found that the oats weren't as thirsty and I had to hold back some water from the main dough because there was still unabsorbed water in the soaker.
Thank you Leslie, what a legend you are :)
Happy baking!
Ru
I think the absorbency of the oats could well be the deciding factor, and perhaps how much you toast them. I will make it again soon and see how it responds. If I had checked your method again before I built the levain I would probably have followed it, but it still worked out well. I was staggered by the extra water I added, and keep thinking have i weighed ingredients incorrectly?
It is interesting how ingredients seem to vary between countries too!
thank you for your kind words. Take care and happy baking Ru
Leslie
a crumb! I never dare to coat my loaves as my last experience with wheatbran went badly wrong when I tried to score....looking incredibly delicious.... Kat
when I scored, I had to actually do it quite slowly due to the layer of oats, more an angled cut, lol. I had to brush the excess away before I tried the score as I had put quite a thick layer in the banneton, next time a bit less I think. thanks Kat
Bake happy
Leslie
Maybe it was challenge to score but it came out beautifully. Those hamburger buns also look beautiful and delicious.
and browned ip beautifully. thanks Job here is a crumb shot. still needs a bit of work to be exactly what I was after, but happy with them.
Leslie
There are so many great bakers on the TFL now a days and some of them are coming back too! Love those hamburger buns too! HMB makes great buns. Happy Holidays and
Happy baking Leslie.
wonder what Lucy has up her sleeve this week. ?
Leslie
Leslie.. this is a great looking loaf! I have a big bag of steele cut oats.. do you think it would work just the same using them? Thanks..