Todays Steel Cut Oat Sourdough
Today/yesterday I made some sourdough with steel cut oats and a touch of whole wheat. It came out so darn good.
Yesterday I made the dough with 600g bread flour 30g ww flour, 157g chef (100% hydration), 467g water, 60g oats (60g is the dry weight I soaked em for two hours) and 13G salt.
First I combined the water and the chef then added the two to the flour/oat mixture, after incorporating everything I let it autolyse for 45 minutes, that completed I gave it a stretch and fold, spread the salt on the counter and gave it a good set of slap and folds, allowing it to grab some of the salt with each slap. Then I let it ferment at our albeit quite cool room temp for around two hour and I gave it a stretch and fold roughly every forty minutes. Then I tossed it in the fridge and gave it a gentle S&F at the one hour mark and the twoish hour mark.
This morning I removed it from the fridge and set it in a very very conservatively preheated oven to warm up for two or so hours maybe a bit more. (its so cold in my house) then I shaped it and proofed it at room temp for around two hours. then into the oven it went, preheated to 500 and steamed, then after a few minutes down to 470 then after 10 minutes down to 465 for the remainder of the bake!