The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Toasted Oats and Cider

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copynumbervariant

Toasted Oats and Cider

8:30pm toast 68 g oats, soak in 133 g cider and 3 g salt, refrigerate

9:00pm mix levain: 28 g starter, 33 g bread flour, 33 g water

9:00pm mix autolyze: 85 g oat flour, 340 g bread flour, 282 g cider

 

7:30am remove oats from fridge

8:15am knead together autolyze, levain, oats, and 9 g salt

8:50am S&F

9:30am S&F

10:15am S&F

11:15am S&F

12:25pm S&F

1:25pm S&F

3:50pm shape, coat outside with quick oats

7:20pm bake covered

7:40pm uncover

8:20pm done

 

Bob's Red Mill steel cut quick oats for the soaker (they're still fairly coarse), regular quick oats for the crust.

The crumb is a bit tight, possibly because of the oat flour? The flavor of oats definitely comes through, but I couldn't taste apple or anything else from the cider, which was Portland Cider Company Apple.

I followed dabrownman's instructions and used parchment paper to get from banneton to combo cooker, which made scoring less stressful.