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.
Makes two large loaves
200 g of large flake oats
200 g boiling water
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
- Pour boiling water into oats and let sit until cool.
- Pour the water into the levain, and add the oat soaker. Stir to loosen the soaker. Add the honey.
- Add the flours and mix well to hydrate all of the flour. Let sit for an hour.
- Add the salt and the yogurt. Mix well.
- Pour the dough onto a bare counter and do 3 sets of slaps and folds (70/40/30) each 30 minutes apart.
- 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.
- Divide into two equal portions of about 975 g and do a preshape. Let rest 45 minutes.
- 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.
- 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.
- 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.
- 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.