The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

steel cut oats

Przytulanka's picture
Przytulanka

My lovely husband brought two bottles of Polish beer. He is not an average man who enjoys his time with pals watching games and drinking beer. He said that he was given the beer and  I could make the bread with it. 

So I did. In my opinion the best place for alcohol is in food. I also marinated and baked a leg of lamb with the second bottle of beer.

 

1st build of the sourdough starter

Wednesday 1:30PM-8PM

7.6 g mature whole rye sourdough  starter

11 g water

9g whole rye flour (always stone ground)

 

Second  build

Wednesday 7:30 PM- Thursday 10 AM

all of the starter from the first build

90 g water

90 g whole rye flour

 

Final build

Thursday 9:30 AM-2:30 PM

all of the starter from the previous build

245 g water

245 g whole rye flour

 

 

Soaker: Thursday 9:30 AM-2:30 PM

500 g beer

475 g whole rye flour

162 g steel cut oats

 

 

Final dough:

all of the sourdough starter

all of the soaker

119 whole wheat flour

19 g salt

Combine the ingredients and let ferment for 10 minutes. Shape and score the loaf . Proof  it seem-side down for 1 hour.

Preheat your oven with a baking stone and steam pan to 500F. Place the loaf in the oven and bake for 15 minutes . Then reduce the temperature to 450 ºF and bake for 30 minutes.

 

Internal temperature of the baked loaf was180F.

 

 

 

 

 

Edthebread's picture

steeel cut oats in sourdough - cooked vs Raw?

October 20, 2009 - 12:58pm -- Edthebread

I am interested in trying some sourdough oat bread using steel cut oats.  I want to either add them raw in an overnight soaker or  cooked when I mix the final dough.  Any thoughts about the relative merits of these approaches?

Presumably I will need to add more water than usual in the soaker if I add them raw, as it sounds like they take up a lot of liquid.

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