The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Todays Steel Cut Oat Sourdough

WoodenSpoon's picture

Todays Steel Cut Oat Sourdough

Today/yesterday I made some sourdough with steel cut oats and a touch of whole wheat. It came out so darn good.

Yesterday I made the dough with 600g bread flour 30g ww flour, 157g chef (100% hydration), 467g water, 60g oats (60g is the dry weight I soaked em for two hours) and 13G salt. 

First I combined the water and the chef then added the two to the flour/oat mixture, after incorporating everything I let it autolyse for 45 minutes, that completed I gave it a stretch and fold, spread the salt on the counter and gave it a good set of slap and folds, allowing it to grab some of the salt with each slap. Then I let it ferment at our albeit quite cool room temp for around two hour and I gave it a stretch and fold roughly every forty minutes. Then I tossed it in the fridge and gave it a gentle S&F at the one hour mark and the twoish hour mark. 

This morning I removed it from the fridge and set it in a very very conservatively preheated oven to warm up for two or so hours maybe a bit more. (its so cold in my house) then I shaped it and proofed it at room temp for around two hours. then into the oven it went, preheated to 500 and steamed, then after a few minutes down to 470 then after 10 minutes down to 465 for the remainder of the bake!


Julie McLeod's picture
Julie McLeod

This looks fantastic and sounds delicious.  I'd like to give it a try.  May I ask - after soaking the 60 g. of steel cut oats for 2 hours, do you drain them or have they absorbed all the water?

WoodenSpoon's picture

I slowly added boiling water to the dry oats, I continued adding and stirring until it looked like the dry oats were about to be drowned, then twenty or thirty minutes later I added just a touch more water, in the end I didn't have to drain them, though I totally would of if they hadn't taken it all.

Julie McLeod's picture
Julie McLeod

I appreciate you filling in those details for me.  

MostlySD's picture

I tried a WW/Oat flour a while ago and a brick was the result, with a very gummy, unedible crumb. The funny thing is that I left it somewhere on the kitchen counter & forgot all about it (I'm a very messy cook) ... until a few days ago. It was in a plastic bag. Not a thing was growing on it. My partner teased me about it saying, see, even the bugs do not want to eat "that thing"! Still, that was interesting.

Anyway, now I have switched to a combination of unbleached bread flour, a few grams of whole wheat & dark rye already present in my chef, to which I am adding just under 3% of wheat bran (of total flour weight), 10% oat bran (also of total flour weight) soaked overnight & ground before adding to the dough. I am experimenting here. The first loaf I made with that combination did not come out alright although it was an improvement on the ww/oat flour one. I goofed with the water, failing to take into account the amount that I had used for the soaker. I ended up with an almost batter-like dough, which I baked nonetheless. It was nice but not what I was looking for. I have adjusted my spreadsheet accordingly and will be baking another one this coming week. I hope it turns out as nicely as yours, even with the differences in flour composition.

Floydm's picture

Oooo... Super!

isand66's picture

These look fantastic.  What a beautiful crumb and crust.

Janetcook's picture

Beautiful loaves and photos.

Love the crumb shot.


dabrownman's picture

We are moving thisone up to next Friday's bake just so I can prove to my apprentice that she cannot get a crumb even remotely close to yours .....Well Done.  We would vote this the best crumb in 2013 if it wasn't 2014 - she also isn't very good with numbers it seems.  Just perfect and beautiful

Happy Bakign WS.

mrfrost's picture

Looks great. What brand of bread flour did you use here?


WoodenSpoon's picture

Thanks for the nice comments yall. And mrfrost, the bread flour I used was good ole KAF

Bakingmadtoo's picture

Beautiful, beautiful bread!

Darwin's picture

Very nice looking bread and I would bet they taste great to!

golgi70's picture

Very nice bake.  



WoodenSpoon's picture

I'v just set a batch to autolyse, this time with 3% more WW and 5% Rye. I think the aroma will benefit enormously!

hanseata's picture

Great bread, and the boule is a real beauty.