This week I wanted a fairly simple loaf, so I decide to do a plain SD loaf but bump up the whole grains. I’ve been meaning to try this (http://www.thefreshloaf.com/node/44646/steelcut-oat-bread) steel cut oat bread for ages so I thought I’d throw in some oat groats too:
Levain (80% hydration)
Oat groats (dry weight)
Total dough weight
1. I did a three stage levain build from my rye NMNF rye starter (7 weeks since feeding) using all w/w flour, which brings up the w/w flour to 40%.
2. I soaked the oat groats in hot water for 24hours (I’m sure less time is fine, but this I had to make this work around my work day.
3. I mixed the rest of the flour and the water from the drained oat groats (plus extra to bring the water up to 295g, I had to add 40g) and left that to autolyse overnight.
4. On mixing day, I mixed in the levain (which had been refrigerated overnight) and salt, did a few slaps to get everything mixed in. I did 5 S&Fs over 2 hours (one set every 30mins). I added the oat groats on the 3rd set.
The dough to bulk fermented undisturbed for another 3hours. I then pre shaped, shaped and put the dough into my basket and straight into the fridge for 22.5hours.
5. I baked the loaf straight from the fridge at 230dC with steam for 20mins, then for another 30mins at 220dC. I left the loaf in the oven with the door ajar for 5mins.
The crust is crispy and brittle.
The crumb is soft and moist , the oat groats add extra chewiness too. The taste is lovely, my starter produces loaves that very mellow in terms of sourness, this one has a bit of extra tang, but its also got a sweet after taste to it too.
Happy baking to all!