The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Oatmeal Bread Inspired Me

Bixmeister's picture
Bixmeister

The Oatmeal Bread Inspired Me

The oatmeal bread that was exhibited on The Fresh Loaf a few days ago inspired me.  I made my first attempt at this bread:



Bread Ready for Baking


 



Bread Out of Oven


 



Another View


 



Bread Sliced


 




Crumb Detail



Please leave comments and suggestions


 


Bix


 

Comments

TeaIV's picture
TeaIV

very nice! the crumb looks very appetizing. did you score it? it seems your loaf could have used a bit of it, it's a little uneven lengthwise.


 


great job!


TeaIV

Bixmeister's picture
Bixmeister

I didn't score the bread because in the book, Bread by Jeffrey Hamelman under recipe for Oatmeal Bread he only suggested moistening the top with water then dipping into a tray of rolled oats.  I moistened the top with water then scattered rolled oats on top.  Hamelman didn't mention scoring so I eliminated that step.


The shape is slightly off.  I tried making a huge batard.  The ends were slightly wider than the rest of the bread.  Next time I will correct this rather than pass on it.  The taste and texture were very good.


Bix

TeaIV's picture
TeaIV

then that's the problem, not scoring :).

desertbrat's picture
desertbrat

What is scoring please? Im new to this site and already love it!,I am  going to make the cinnamon raisin oatmeal breads today! Im excited to see how it turned out. thanks everyone!

ehanner's picture
ehanner

Very nice.


 


Eric

SylviaH's picture
SylviaH

Lovely loaf of bread...looks like it would make wonderful sandwiches and toast!


Sylvia

Steve H's picture
Steve H

Hey, nice!  How do you like the flavor?  Its been growing on me a little.  The crumb and yours and mine look similar.  Nice oat scattering.  I was thinking of doing that next time by coating the banneton.

xaipete's picture
xaipete

Very nice loaf, Bix. I bet it make great breakfast toast.


--Pamela

ques2008's picture
ques2008

what was the texture like on the inside and outside?  whatever you say, it sure is a good-lookin' bread.

Bixmeister's picture
Bixmeister

Steve, that seems very feasible.  I will be interested in your results.  Hamelman suggested dipping in a tray of oats, but I refrained from that idea because of the danger of slight deflation(this step is just before baking so the dough wouldn't have much recovery time).  Your idea would probably work if you spritz the dough with water before placing in the banneton.  Do you spray your banneton with a solution of 50% water:olive oil first then dust heavily with flour, discarding excess and finally dusting with 50% rye flour:potato flour?  I saw this prep process on the website where I purchased my bannetons.  This works great.  I keep my flour and oil/water mixtures on hand in containers.


I really like this bread board.  If we all experiment with new ideas then pass the results on we will all become better, more efficient bakers.


P.S. Sylvia, if you view this please upload pictures of your wood burning oven.


 


Bix

Bixmeister's picture
Bixmeister

Pamela, it did make great breakfast toast.  I believe my wife will enjoy it.  My wife loves whole wheat and complex grain breads.


Bix

Bixmeister's picture
Bixmeister

I do not think in this case that not scoring the bread caused the slight deformity on the ends, otherwise I would expect deformity throughout.  I mentioned that the loaf was slightly larger on both ends after I attempted to shape into a batard.  I haven't shaped many batards so my skills in that area aren't quite polished yet.


I chose to shape as a batard because I wanted a long loaf.  My largest banneton is for 3.3 pound breads. Here is a picture of my banneton:



Was shaping the bread as a batard the best choice for with regard to my banneton shape?


 


Has anyone else used a banneton and not scored their bread with good results?


 


Bix


 

subfuscpersona's picture
subfuscpersona

Your bread looks very nice.


I do have one question: are you baking the loaf on a baking sheet placed on top of the stone (first photo kinda looks like that)?


TIA