Khorasan Oat Sourdough Bread
This is a khorasan oat sourdough, a lighter bread than I usually bake. I wanted a light, soft crumb while still including as much fresh milled whole grain as possible. In "Tartine 3" Robertson explains how he accomplishes this by way of various additions to his basic doughs using high extraction flours, porridges, soakers, sprouted grains. So for this bread I mixed 300 g fresh milled high extraction khorasan flour with 700 g all purpose white flour, autolysed with 750 g water for 3 hours. Then I added 15 g sea salt, 250 g young l.evain (4 hours) and mixed with a series of stretch/folds to start the bulk fermentation; I did four more series of stretch/folds over the first two hours and left the dough to ferment. After the second series of stretch/folds I mixed in 100 g cooked coarse ground khorasan and 100 g cooked steel cut oats (hoping the little bit of oat porridge would help keep the crumb soft and chewy). I estimate the FDH about 85%. The loaves were pre-shaped, rested for thirty minutes and then shaped and coated with a mixture of rolled flaked khorasan/oats/sifted bran. I cold proofed the loaves overnight and baked directly from the fridge the next morning, covered 500 F for twenty minutes; 450 F for ten minutes and then uncovered directly on a baking stone 450 F for 20 minutes. I also used the same recipe to make enough dough for a a separate pan loaf - wanted to see how it would work for a sandwich bread.
The crumb shot
To bake the pan loaf I used a large covered roasting pan. pre-heated and then loaded with some ice cubes and a small container of boiling water and the pan loaf
I removed the loaf from the pan and finished it directly on the baking stone