The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honeyed Oats with Seeds Sourdough

Danni3ll3's picture

Honeyed Oats with Seeds Sourdough

My brother requested some bread to go with Xmas dinner so I went back to my adaptation of MutantSpace's bread and changed the seed combo a bit. This was also the bread that I used to do the experiment with baking in a cold oven with a cold dutch oven or baking in a hot dutch oven in a preheated oven. The wider loaves on the right were the ones baked in the cold combo pot and oven. They spread out more and ended up with a peaked appearance rather than a full rounded one like the loaves done in the hot pot and oven. Either way, the bread had a very nice mouthfeel and was delicious! 

On to the recipe (makes 4 loaves of about 650 g):

1. Toast 75 g of sunflower seeds and 50 g each of flax and black sesame seeds.

2. Soak the above overnight with 225 g rolled oats, 90 g of honey, 75 g of butter and 360 g of boiling water.

3. The next day, autolyse all of the above with 650 g water, 75 g freshly ground flax seeds, 550 g unbleached flour, 200 g of freshly milled red fife flour and 202 g of multigrain flour (I use Robin Hood's Best for Bread Multigrain flour). Let sit for at least a couple of hours.

4. Mix in 24 g salt  and 266 g of 100% levain. Mix until everything is evenly distributed and you can feel the dough gaining some strength through folds.

5. Fermentation took about 4 hours. Fold 30 minutes to 45 minutes apart for the first 2 folds and then 45 to 60 minutes apart for the last few folds until the dough feels nice and billowy. I waited till I saw signs of bubbles around the edges. Normally, when I do this, my dough doesn't double but in this case, the dough was rising quite fast and it almost doubled by the time it was ready to be divided.

6. Divide into 4 and preshape into boules. Let rest 20 minutes and then do a nice and tight shape. I have been trying the shaping as shown in this video but I am way more gentle and I don't degass the dough the way Hamelman does.

7. Sprinkle the bannetons with rice/ap flour first and then some rolled oats. Place the dough seam side down into bannetons and cover the dough. Place in the fridge for 10-12 hours.

8. Heat oven to 475 F with pots inside for 45 minutes. Bake seam side up in preheated covered dutch ovens (lined with parchment rounds) for 25 minutes at 450 F and then uncovered for 22 minutes at 425F.

9. If you wish to try the cold oven/cold pot method, what I did was place the dough on top of parchment rounds in the room temperature dutch ovens. I then placed the covered pots in the oven and turned the temperature to 450 F. The oven took 23 minutes to heat up to that temperature. I left the lids on for an additional 20 minutes and then took off the lids and dropped the temperature to 425 F for an additional 22 minutes.

Loaf on the left is the "hot baked loaf" and the loaf on the right is the "cold baked loaf".


dabrownman's picture

I wonder if you cut the hydration a bit for the cold loaves that maybe they wouldn't spread so much?  Just a thought.  Can't wait to see the crumb shots to see how they differ.

Merry Christmas and Happy New Year Danni

Danni3ll3's picture

no crumb shot comparison. We ate the rounder ones at my brother‘s and I put the flatter ones in the freezer. 

bottleny's picture

For cold oven method, after reaching 450F, you baked them for 42min, just 5 min shorter than the hot oven method. But the total baking time is 65min. Would that give the cold-oven-baked loaf a thicker crust? Have you experimented with a lesser amount time in cold oven method?

Danni3ll3's picture

but I can’t confirm that because I haven’t cut into those loaves yet. I froze them. 

This was my one and only experiment. I don’t care for the peaked look and lowering the hydration as DA suggested makes the dough harder to mix, so I am not likely to repeat this. I will pass that torch on to someone else. ;-)

isand66's picture

I'm sure these must taste fantastic with all those goodies.  It's possible that the dough was slightly over-fermented which could explain why it spread out so much.

Danni3ll3's picture