steel cut oats vs oatmeal (flakes) in soaker
I have been making the struan (the recipe version posted by Floydm here from BBA). It uses oatmeal soaked for a short while or overnight. Steel cut oats take so much longer to cook and soften than oatmeal but can you still use them in place of oatmeal in a soaker? Will they soften enough in an ON soak? I wanted to use steel cut oats for their chewy, nubby texture but don't want hard uncooked pieces in the final bread. Do steel cut oats have to be cooked before addition to bread?
If you have used steel cut oats in your breads please let me how you use it and how it works for you?
Thank you so much!