The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

[2017-017] Sticky Oatmeal Loaf

Modern Jess's picture
Modern Jess

[2017-017] Sticky Oatmeal Loaf

(Baked 2/3/17)

This ended up being a particularly sticky loaf, and I had considerable trouble getting it out of the banneton when it was time to bake. Hence, the loaf is a bit malformed. Still, it was moist and delicious and had very good crumb.

Ingredients

  • 500g King Arthur Bread Flour
  • 350g water @ 80°
  • 150g starter @ 70% hydration
  • 12g salt
  • 300g oatmeal porridge (1:1.5 dry to wet by volume)

Process

  • Mixed flour, starter, and 300g water
  • Left to autolyse 30 minutes
  • Mixed in salt + 50g water
  • Turned once
  • Folded in oatmeal
  • Continued turns @ 30 minute intervals
  • Formed loaf and proofed overnight in banneton @ 65°-ish
  • Baked @ 500° covered for 20 minutes (forgot to turn down oven after loaf went in)
  • Baked @ 450° uncovered for 18 more minutes

Comments

Modern Jess's picture
Modern Jess

Yup. The site will only let me post two blog entries at a time. I don't know if the time limit is 12 hours or 1 day or what, but this is going to be slllllooooowwww. I have 34 more loaves to post.

leslieruf's picture
leslieruf

down spammers!  look forward to more posts, 2 x 2 :) Great bakes!

Leslie

pul's picture
pul

Thanks for sharing, I will try it later!