The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Toasted oat sourdough

Ru007's picture
Ru007

Toasted oat sourdough

Hello friends! 

This is a loaf I made last weekend, toasted oats sourdough is right up there on my list of favourites. 

Life has been so busy for the past couple of weeks, so I haven't had time to sit done and post...

The formula for the toasted oats SD is pretty much the same as the last version I posted here.

The only change was that this time, I didn't soak the oats. I just upped the water in the main dough. I wanted to see if the oats would maintain their structure a bit more in the dough if I added them dry, and they did. But ... I found that the dough wasn't as smooth and strong as it usually is. Not sure why, my only guess is that the dry oats might have been too hard for the dough?

I really enjoyed the texture of this loaf, its really soft with a slight chewiness too. 

Next, time I'm going to try just soaking the oats in a tiny amount of water, just enough to dampen and for a shorter amount of time and see what happens...

Happy baking everyone!! 

Ru

 

 

Comments

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

amazing crumb and crust. This loaf has your signature all over it! I hope that you are not too busy and still have time to bake!  Kat

Ru007's picture
Ru007

To be honest, baking is one of the things get me through work!! 

Glad you liked the post. 

Happy baking 

Ru

dabrownman's picture
dabrownman

Plenty of the 3 B's and OSM too!  Well done and happy baking Ru

Ru007's picture
Ru007

This one did taste good. I'm working on being able to get the 3Bs and OSM consistently with this one, I think I'm getting there. 

Happy baking

Ru

WatertownNewbie's picture
WatertownNewbie

Very nice.  You seem adept at getting a vertical ear and an opening to one side.  You are artistic with your scoring even when there are no designs!

Good to see another bread from you.  Take a break from work occasionally.  Good for the mind and soul.

 

Ru007's picture
Ru007

I've been working on getting the ear consistently. Fairly tight shaping, and one clean slash at a shallow angle works for me :)

I must admit, I can be a bit of a work-a-holic...but you're right we all need a break. I just need to keep reminding myself that work will always be there :)

Thanks for the compliment and the advice. 

Happy baking 

Ru

Floydm's picture
Floydm

Yeah, that looks fantastic. Well done.

Ru007's picture
Ru007

Glad you liked it! 

Ru

Danni3ll3's picture
Danni3ll3

That ear and crumb is to die for! Super nice! I am sure it tastes fantastic!

Ru007's picture
Ru007

That's so nice of you to say. Yeah, toasted oats is always a yummy one! I've been toying with the idea of adding some honey to the recipe, but I don't really like sweet bread, maybe I'll try a tiny bit and see what happens. 

Happy baking

Ru

hreik's picture
hreik

and what ears!!!!!!!!!!!!!!!!!!!!!!!!!

hester

Ru007's picture
Ru007

Its good to hear from you, I hope you're well. 

Glad you liked the post, thanks for the complement :)

Happy baking 

Ru

trailrunner's picture
trailrunner

Very  nice crust and crumb. I have some oats so will have to give this one a try soon. c

Ru007's picture
Ru007

I appreciate the complement. 

Let me know how if goes if you try it, I'd love to hear what you think! 

Happy baking 

Ru

pmccool's picture
pmccool

What a lovely loaf, Ru. And it must taste wonderful, too.  Just about any bread is better with some oats included.  

Paul

Ru007's picture
Ru007

Oats and rye make things better. I'm such a sucker for oats, have a huge bowl of it every day for breakfast andI'll always sneak some rye into any loaf I make, I should start doing the same with oats! 

Thanks for the complement Paul

Happy baking 

Ru

Edo Bread's picture
Edo Bread

Would love to get a taste of that one. I find oatmeal adds such a nice flavor to a loaf!

Ru007's picture
Ru007

Oats adds a really nice flavour to bread, I think it also makes the crumb softer and fluffier. 

Glad you liked it. 

Happy baking 

Ru

Elsie_iu's picture
Elsie_iu

you can get that degree of structure and crumb openness with so many oats. Whenever I incorporate oat into a formula, the dough become pretty weak and sticky...

Nice crust, ear, crumb, and I'm sure, texture and flavour!

Ru007's picture
Ru007

Glad you liked it :) I think getting an open crumb with these types of loaves depends on how and when you incorporate the oats. I'm still figuring it out, but surprisingly, i've found that adding the oats at the beginning and not laminating actually works the best. I would have thought that doing most of the gluten development before adding the oats is ideal... I'm still experimenting though. Just enjoying the process. 

Happy baking

Ru

kendalm's picture
kendalm

this is the kind of loaf that really inspires others - what a beauty - front pager for sure !

Ru007's picture
Ru007

That's very kind of you to say. I'm really glad you liked it! 

Happy baking 

Ru

isand66's picture
isand66

Great shot of your beautiful bake.  I think a little hydration for the oats would only help but I bet this one tasted great anyway.

Happy Baking!

Ian

Ru007's picture
Ru007

I appreciate the complement. Next week, I'm going to try this with a little bit of water added to the oats, just a little. 

Happy baking to you to! 

Ru

Ru007's picture
Ru007

I appreciate the complement. Next week, I'm going to try this with a little bit of water added to the oats, just a little. 

Happy baking to you to! 

Ru

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

I saw this thread on IG and it triggered my memory and thought you might find it useful as you baked with oats and porridge so much...

I really must give this a try!!!!

https://www.instagram.com/p/BoYmGe0HfDB/?hl=en&taken-by=season_adam

Maybe I try this as part of the 123 community bake!...I thought of doing something with Semolina and now I probably have to try both...:D Kat

fcbennett's picture
fcbennett

hi Ru-  your breads look both delicious and so tasty!  I recently went on a quest for Oat Bread and found Rose L Berenbaum's version here.  It has both porridge and toasted oats in it, and the resulting bread was just yummy.   I've included a photo...  Obviously was more successful with the oat-rolling with one versus another!  Have you tried using both a porridge and toasted oats in your bread?

I was thinking I'd like to try RLB's as a sourdough, and found your posts.  I haven't really converted many recipes before from a yeasted bread to a sourdough...  She uses a biga in her formula.  I figured this would translate to a preferment with some of my starter then, just run with it from there?   I'm not sure how the hydration would be affected (if at all?) in making it sourdough?  It was quite a sticky dough to work with as she notes, but as has been mentioned, those oats seem to drink up water through the proofing and baking.  I would welcome any input in how to sourdough-ify the recipe!