The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fermented Oat Sourdough

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neilbaldwyn's picture
neilbaldwyn

Fermented Oat Sourdough

Pinhead oatmeal fermented for 48 hours with a rye starter before incorporating into the dough. Finished in oatbran.

Comments

golgi70's picture
golgi70

Looks great.  Is this a Tartine 3 formula?  

Josh

neilbaldwyn's picture
neilbaldwyn

It started as Tartine 3 but i changed it up a little, cooking the porridge before fermentation and using a an 80% hydration Rye starter to give it a sharper taste than the first few trials i did.

golgi70's picture
golgi70

I noticed it was similar to some of the new techniques he offers in the book.  I do have done the same thing with a couple times with the new book.  I've yet to follow a formula but have used some ideas and tweaked them a touch.  

Looks fantastic.  How's the taste?  Crumb?

Josh

WoodenSpoon's picture
WoodenSpoon

that looks awesome, I'd love to see the crumb. I was just looking at some grits an hour ago thinking about trying to ferment em overnight, and now I think I'l try it.

Bakingmadtoo's picture
Bakingmadtoo

That looks fabulous! 

dabrownman's picture
dabrownman

well done indeed.

neilbaldwyn's picture
neilbaldwyn

Thanks guys, the crumb wasn't quite as good as I would have liked, still a little work to do but the flavour is honestly one of the best I've ever tasted, the oat adds an almost creamy taste that also has a real zing from the sour! I'll be doing some more trials next week so hopefully nail it then!

neilbaldwyn's picture
neilbaldwyn

Managed to get a pic of the crumb, not much of the loaf left but it gives you the idea