Oat, apple, & flaxseed sourdough sandwich loaf
I found this site a few months ago and have really enjoyed all the great information here. I finally decided today to join and post something. I consider myself a novice and am still learning and have begun experimenting a bit with recipes I have gathered online or through various sourdough cookbooks. Some breads I have baked have turned out excellent and some not, but I am having fun.
Last summer I took a class on baking sourdough bread and fell in love with it! My family thinks I am obsessed but they have been happily eating all of my bread this past year. A year ago I was one who never baked except the occasional pie or cake for a holiday. The only flour I ever bought was all purpose flour. Now I have in my kitchen: unbleached bread flour, as well as whole wheat, rye, rice, spelt, and pastry flours. I now not only know what diastatic malt is, I have some in my freezer. I have several different sized loaf pans and 3 different kinds of bannetons.
Today I baked two different breads. One was a rosemary-olive oil loaf which turned out pretty good. The other one is a recipe I had and made some modifications to. It is the oatmeal, apple, flaxseed sourdough sandwich loaf which I will try to post a picture of. I made it in 2 small loaf pans but it would work out in one large one just as well. Here is my recipe:
Wednesday evening - 1st preferment build:
Starter - 10 g (The starter I used is made with unbleached bread flour but next time I will probably use my rye starter instead. I keep both going all the time.)
Spelt flour - 19 g
Water - 13 g
Thursday morning - 2nd preferment build:
Add to the 1st build: 69 g spelt flour and 48 g water
Thursday evening - mix up the dough:
I poured 100 g of boiling water over 80 g of rolled oats and let it soak for a few minutes.
I dissolved the preferment with 140 g of water and measured out 500 g of bread flour which I added along with 240 g of grated tart apples, 35 g of ground flaxseed, 30 g of unprocessed wheat bran, and the oats. I mixed it all up just enough to combine everything and then let it sit for 20 minutes before adding 8 g of salt. This dough is pretty sticky so I used my KitchenAid mixer to knead it for a few minutes. Then the dough went in an oiled bowl, sprayed top of dough with oil and covered it in plastic and put it into the fridge overnight.
I took it out of the fridge and folded it once and returned it to the fridge.
Took dough out of fridge and let it sit out on the counter for the next 4 1/2 to 5 hours. Every hour I gently stretched and folded the dough once and put the plastic cover over it to keep it from drying out. When it was ready for shaping, I divided the dough into 2 parts and put into my small loaf pans (but you could use one large pan instead or put it into a cane banneton). I let the dough rise for an hour or so and then put it back into the fridge overnight. Make sure it is covered well so it doesn't dry out. If you use a banneton, it would be a good idea to put the whole thing in a plastic bag.
Took the dough out of the fridge and set on counter for an hour or so. Then I turned on my oven and set it to 500 degrees and let it heat up for 45 minutes. I keep my baking stone in the oven all the time. On the bottom shelf of the oven, I put a small cast iron skillet which I poured boiling water in right after I put the loafs in the oven to provide steam. After about 10 minutes, I turned down the temp to 400 degrees and baked for about 30 minutes more until the bread reached 205 degrees internally.