Toasted oats sourdough
Hello, I'm new here but I love the fact that we could share our passion around baking!
I've baked this loaf with the formula from the book called Sourdough. I followed all the instructions and I think it's very good (as this is one of my first experiments).
The flavors are amazing due to the toasted oats that bring sweetness and complexity, the crumb is airy but at the same time very moist, and I think this bread is perfect both for lunch and breakfast!
I have one question: I let this loaf ferment for 3 and an half hours at room temperature and then I transferred it into the fridge; but it was fermenting at an high pace so at one point I decided to bake it even if it has only 5 hours of colf proofing. Do you think it is wrong to do so? The speed of the fermentation could have been modified by the presence of the oats?