The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

steel cut oats

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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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