40% wholemeal SD with oat groats
This week I wanted a fairly simple loaf, so I decide to do a plain SD loaf but bump up the whole grains. I’ve been meaning to try this (http://www.thefreshloaf.com/node/44646/steelcut-oat-bread) steel cut oat bread for ages so I thought I’d throw in some oat groats too:
Formula:
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| Weight (g) | % | |
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Levain (80% hydration) | 160 |
| 41% | |
Water |
| 295 |
| 75% |
Flour |
| 395 |
| 100% |
White | 285 |
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w/w | 110 |
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Salt |
| 9.5 |
| 2% |
Oat groats (dry weight) | 60 |
| 15% | |
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Total dough weight | 920 |
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1. I did a three stage levain build from my rye NMNF rye starter (7 weeks since feeding) using all w/w flour, which brings up the w/w flour to 40%.
2. I soaked the oat groats in hot water for 24hours (I’m sure less time is fine, but this I had to make this work around my work day.
3. I mixed the rest of the flour and the water from the drained oat groats (plus extra to bring the water up to 295g, I had to add 40g) and left that to autolyse overnight.
4. On mixing day, I mixed in the levain (which had been refrigerated overnight) and salt, did a few slaps to get everything mixed in. I did 5 S&Fs over 2 hours (one set every 30mins). I added the oat groats on the 3rd set.
The dough to bulk fermented undisturbed for another 3hours. I then pre shaped, shaped and put the dough into my basket and straight into the fridge for 22.5hours.
5. I baked the loaf straight from the fridge at 230dC with steam for 20mins, then for another 30mins at 220dC. I left the loaf in the oven with the door ajar for 5mins.
The crust is crispy and brittle.
The crumb is soft and moist , the oat groats add extra chewiness too. The taste is lovely, my starter produces loaves that very mellow in terms of sourness, this one has a bit of extra tang, but its also got a sweet after taste to it too.
Happy baking to all!
Comments
I love oats! Are your soaker and autolyse at room temp. overnight? The taste must be delicious! What do you think about adding more whole wheat and honey for a variation? Love the bold bake in this one.
Great job!
The soaker went into the fridge once the water cooled down and i only took it out to drain the water for the autolyse and then i put the oats back in fridge. The i took it out a few hours before mixing into the final dough.
The autolylse was at room temp, its winter here so i figured it would be okay.
My goal is to make 100% WW one day, i'm working slowly towards that! The honey sounds good too, i will try it one day.
Except mine is toasted porridge buckwheat groats and sprouted muti-grainy! Same sorta shape and scoring too. Something about oats in bread that makes it better. Love the bold bake and this one looks a good inside and out. Nothing like a soft moist crumb and bold crust to go with the hearty and healthy whole grain part to bring out some extra flavor. Well done and
Happy baking
now its in my bread too :) Although i tend to eat rolled oats, i don't think they would be nice for the texture of the crumb as groats.
I think i'm getting the hang of this bold bake thing, im starting to prefer dark crusts.
Glad you liked it Dab, i thought you would, with the higher % of whole grain :) One day it'll be 100%.
Can't wait to see the almost twin loaf!
Happy baking!
Looks great!
This must be real tasty with the extra flavor and crunchiness from the groats.
Nice bake Ru.
Happy Baking!
Ian
Glad you liked it.
The texture of the oats is very nice, i made sure to soak them nice and long to avoid them being like little rocks in my bread :)
Happy baking to you too!