The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Golden honey oat bread

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L_M's picture
December 30, 2007 - 7:57am -- L_M

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L_M's picture
Submitted by L_M on

As usual I'm always looking for good ways to use up the leftover discards and I found this new bread on Rose's site:

 http://www.realbakingwithrose.com/2007/12/a_fabulous_new_bread_recipe_fo.html#more

It uses a larger amount of leftover starter than I've seen used before so I decided to give it a try. The bread was very good and stayed very fresh tasting even the day after. My leftover stiff starter was in the fridge for about 10 days - 2 weeks so it certainly wasn't fresh but even so, the dough behaved nicely at all stages. I made the recipe as a straight dough so there was no extra overnight resting in the fridge.

Since I've made bread similar to this many times, I went ahead and tinkered a bit...the grains were soaked in potato water, I left out the powdered milk, and I cut the amounts of both the honey and oil in half, but because of that I needed some extra water.
The dough was scaled at: 1 loaf of 600 gm, 1 mini loaf of 250 gm, 2 buns of 150 gm. I didn't weigh them after baking but usually they lose about 10% - 12%.

I'll be making another batch pretty soon so I can slice up a loaf to store in the freezer since it makes great toast!
L_M
 

P.S. I tried to submit the picture and post together, but somehow it didn't work and by now I'm not even sure where this ended up...

browndog's picture
Submitted by browndog on

L_M, I really like the look of this--in fact your loaves are prettier than the original!

Did you go ahead and use the gluten flour? I definitely want to try this out.

L_M's picture
Submitted by L_M on

Yes I did use the gluten - along with AP 11% protein for the white flour.  Both bread flour and AP flour have the same % of protein here, so whenever I add grains it seems necessary to add gluten as well. The texture of the crumb was soft and chewy (sort of bouncy???), and this evening I toasted it slightly even though it was still very moist.

 Another thing I might mention is that I added enough water so that the dough was between tacky and almost sticky to the touch, and I kneaded it even a bit longer than Rose suggests, so it was really good and stretchy making a thin windowpane studded with specks of the ground flax.

After shaping I slightly wet the surface of the loaves and sprinkled oatmeal on top, then with wet hands again moistening the oatmeal and pressing down to make it stick.

The loaves were slashed about 1/2 inch down the center before baking, but I left buns unslashed.

Good luck!

L_M

browndog's picture
Submitted by browndog on

honey oat

Here they are, L_M. Very nice recipe, thanks for posting it.

I followed it exactly except for using 3/4 of the honey, and as you suggested, half the oil. I also did not trouble to steam it at all, and these were baked cold start, 55 minutes.

I doubled the recipe, and it was wonderful, dumping 300 grams of starter discard into the dough.

I wish I would have remembered the oats on top, though, and slashed one of the pan loaves too.

Oh well, next time.

L_M's picture
Submitted by L_M on

and they look great too! I made them a second time and I was just as pleased as with the first round. This time I only preheated the oven for a few minutes but I had an empty pan heating up in there and poured boiling water in it to get some steam. I find that it usually helps me get better oven spring and a lighter loaf if I use steam. If I remember correctly baking time for the biggest loaf was 40 min.

Right away (after it cooled of course) I sliced a loaf and put it in the freezer, but you can be sure that I'll be making this again soon - Rose certainly comes up with great recipes!

Glad you liked it :-)

L_M