adjustable whole wheat / bread flour oat loaf
I've been making variations on this loaf for years starting from this recipe from txfarmer. With my tiny pan I've been able to pick up the pace often baking every 2 or 3 days.
I've now got something that I really enjoy. It is soft, sour, strong enough for thin slices, and tastes great. Besides all that it is easy to make. I've even quit using my mixer.
|total flour||100%||200||50%||ww fraction|
|preferment + 10%||100.0%||200.0||100%||hydration||extra for waste|
|soaker + 5%||42.0%||88.2||extra for waste|
|mixed preferment and soaker evening before. It more than doubles by morning.|
|mixed in the morning. S&F 3 times at 15 minute intervals.|
|into pan in oven set for 100F with light off averages 90F.|
|baked when dough gets to top of pan, about 2 hours. Started in cold oven set to 350 convection for 45 minutes.|
|5" tall. Good color, structure, softness and flavor.|
You can get a live version of the Google Sheet here. The bold numbers are intended to be adjustable.
I mix it by hand in a bowl. Maybe 5 or 6 gentle folds at each interval.
Too sour for your taste? Just drop the amount of preferment, the other numbers will adjust.
Want to bake a larger loaf? Just set the flour to 0.2g per cubic centimeter. I bake in my 10x10x10 pullman pan without the lid because I like the domed top. You'll need to scale it down a bit if you want a flat top. It will easily scale to larger pans.
Don't want to use sourdough at all? Just set the preferment to 0 and up the yeast to about 1%.
I'm using KAF starter and flours. I refresh my starter about every 2 weeks.