This week’s bake is my second attempt at a SD with rolled oats. I tried similar loaf last week and though it was a good loaf, i wanted to make some changes.
Levain (81% hydration)
Unbleached white bread
Stone ground whole wheat
Total dough weight
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1. Levain builds in three stages, all with whole wheat flour. I retarded the levain overnight once it had doubled after the 3rd feeding.
2. Toast 105g of rolled oats and then added 210g of boiling water and let that soak overnight. It was fairly a really stiff soaker.
Mix the flour and water to make a stiff dough, chill for a few hours and then leave to come to room temperature overnight.
I was really concerned that the autolyse wouldn’t do what I was supposed to do because it was so stiff, but it the morning the dough had really relaxed and was nice and stretchy.
3. In the morning, mix the autolyse, salt and levain (which should be removed from the fridge two hours before, stirred down and left to bubble up again). Leave the dough to rest and relax for an hour.
I had to resist the urge to add more water, things were just feeling much stiffer than I’m used to.
Add the oats using letter folds, make sure there’s no lumps of oats in the dough.
Good thing I didn’t add more water because, the oats added more moisture to the dough. It wasn’t by any means a wet dough, but it was still stretchable.
4. Develop the dough using stretch and fold. I did another 4 at 45 minute intervals. Leave the dough to bulk ferment for a few hours (I left my dough undisturbed for another 3 hours).
5. Pre-shape and leave to rest for 30mins before shaping and retarding overnight.
I left the dough to proof for another hour before putting it in the fridge for 18 hours.
I used scissors to make a few snips across top of the dough and then baked the loaf for 50mins at 230 dC, with steam during the first 30mins.
The loaf sprang and bloomed well.
The crumb is very soft and fluffy.
I’m surprised at the crumb structure of this loaf. I didn’t think I’d get it as open with a fairly stiff dough. I still think I could get the crumb a bit better though. Any tips are welcome.
The flavour of this loaf is great, way better than the first one. I think toasting the oats and adding more salt was what did it. I really like the taste of this bread!
This loaf is a keeper, i will definitely be making it again.
The first time I made this loaf, I didn’t toast the oats I just made a porridge using 105g of oats and 300g of water. I think the porridge was too wet because the dough I ended up with was very wet and sticky.
I put the dough in the fridge to chill and firm up before shaping, because I wasn’t confident enough to shape it. The resulting loaf was okay though and it tasted good. The crumb was tender, but it was a bit too moist for my liking. I’m very glad I reduced the hydration, i’m happy with the amount of moisture in the crumb on this one. Here's a few shots of my first try...