The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Last Minute Honey Oat Sourdough

Danni3ll3's picture
Danni3ll3

Last Minute Honey Oat Sourdough

My brother asked me if I had any extra bread for his mother-in-law but all of my Kamut 3 Ways with Honey were spoken for. I had some left over levain after I mixed up my other dough so I threw this recipe together. Unfortunately, I didn’t have time to mill fresh flour, however, I did use flour from our local Brule Creek mill so it wasn’t all commercial flour. 

 

 

By the way, I am not sure if this qualifies for a 1-2-3 dough but I used that as my starting point.

 

Recipe

 

Makes two large loaves

 

Soaker

200 g of large flake oats

200 g boiling water

 

Main dough

250 g of 100% 4 stage levain

500 g of water

250 g partially sifted wholewheat flour (Brule Creek)

500 g unbleached flour

50 g honey

17 g Pink Himalayan salt

40 g plain yogurt

 

Soaker

  1. Pour boiling water into oats and let sit until cool.

 

Dough

  1. Pour the water into the levain, and add the oat soaker. Stir to loosen the soaker. Add the honey.
  2. Add the flours and mix well to hydrate all of the flour. Let sit for an hour.
  3. Add the salt and the yogurt. Mix well.
  4. Pour the dough onto a bare counter and do 3 sets of slaps and folds (70/40/30) each 30 minutes apart.
  5. Do 2 sets of stretches and folds in the bowl also 30 minutes apart. Let rest in a warm place for a couple of hours. The dough rose a fair bit but because it was in a bowl, I couldn’t judge the degree of rise. I might have overdone the bulk fermentation but the dough came out of the container quite cleanly. I would have gotten to it sooner but I was dealing with the other recipe.
  6. Divide into two equal portions of about 975 g and do a preshape. Let rest 45 minutes. 
  7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice right boule.
  8. Sprinkle rice flour and Oat flakes in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for ~10 hours.

Baking

  1. The next morning, heat the oven to 475 with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 475 F for 30 minutes, remove the lids, and bake for another 16 minutes. Internal temperature should be 205F or more.

Comments

not.a.crumb.left's picture
not.a.crumb.left

I am intrigued by you adding honey and the combination oat porridge and honey sounds heavenly...As I am slowly entering 'porridge' and 'seeded' bread territory I might give this a go one day...   Also interesting to see that you add the porridge to the leaven and mix with the flour early on... Other formulas suggest to mix the porridge in during the S & Fs later in the process.

Do you find the early inclusion affects the gluten development at all?

I see those loaves now here and always will associate them with your bakes....Kat

Danni3ll3's picture
Danni3ll3

at the beginning to get a better handle on hydration as often, a lot of the water is in the soaker, and it is hard to get all the flour hydrated with the remaining water if I don’t include the soaker. I do keep things on the dry side at that point  to help with gluten development and knowing that the soaker will release some water to the dough. With watching the initial amount of water, doing slaps and folds, I don’t have any issues with gluten development. I do add extra water with the salt, yogurt, and Levain if needed although in this recipe, I added the Levain right at the start. 

And yes, honey and oats is a great combo. Very tasty and even more if you use an organic wildflower honey. Try it, I’m sure you will love it! 

DesigningWoman's picture
DesigningWoman

Another great bake, but this time one that seems within my reach! 

Two questions:

  • Since I'll be using packaged ww flour, should I sift? If so, that's 250 g total? Or is it 250g of sifted flour?
  • Would this work with rye flakes?

Thanks for sharing!

Carole 

Danni3ll3's picture
Danni3ll3

He sells two types, one wholegrain, and one partially sifted and because of the heaviness of the oats and last minute dough, I wanted the least amount of bran possible, so I used the partially sifted. You can get tthe same thing by sifting your Wholewheat flour and using only the sifted flour. 

I don’t see why it wouldn’t work with rye flakes. Just be sure they are flakes and not bran. 

DesigningWoman's picture
DesigningWoman

This goes on the to-bake list! And yes, flakes, not bran. :-)

Jame-L's picture
Jame-L

You do such amazing things with KAMUT wheat!!!