The Fresh Loaf

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Oatmeal Bread

HeiHei29er's picture

Oatmeal Bread

This past weekend's bake was a new technique for me and I think it worked out pretty well.  The recipe is Oatmeal Bread from Bread (3rd Ed.).  I've made single loaves of this bread a couple of times, but it was always made straight through from start to finish.  This weekend was busy, so I did the mix on early Sunday morning and then followed Jeffrey Hamelman's recommendation to develop flavor with a straight dough and did a cold retard after 2 hours of room temperature bulk.  The dough had to be punched down numerous times and lesson learned...  Don't cold retard in a refrigerator that people will be in and out of all day.  I don't think the dough was kept at a low enough temperature to prevent rising.

The dough was shaped, proofed, and baked about 8-9 hours after initial refrigeration.  All spoken for, so no crumb shots.  Based on previous bakes with this bread, the crumb is typical of a sandwich type loaf.

Makes 1 loaf...

200g  AP Flour
100g  Bread Flour
100g  Whole Wheat Flour
240g  Water
44g    Whole Milk
8.8g   Himalayan Pink Salt
2.8g   ADY
30g   Honey
15g   Butter (softened)
15g   Roasted Black Walnut Oil
66g   Quick Oats

1)  Put water, milk, and honey in mixing bowl and add oats.  Let soak for 20-30 minutes to soften.
2)  Combine dry ingredients except ADY and whisk together.
3)  Combine butter and walnut oil in a small boil and mix with 30g flour mixture.  This will help get butter and oil evenly mixed in final dough.
4)  Dissolve ADY in water/oat mixture
5)  Combine all ingredients and mix to a shaggy dough.
6)  Fermentolyse: 15 minutes
6)  Develop dough to moderate gluten with bowl kneading (4 sets)
7)  Letter folds every 45 minutes
8)  Bulk ferment for 2 hours and then cold retard.  Punch down dough for the first few hours while in cold retard
9)  Shape and place in bannetons for final proof.
10)  Pre-heat oven to 450 deg F; Bake at 430 deg F (5 minutes), 415 deg F (5 minutes); 400 deg F (10 minutes); vent oven; 375 deg F (20-25 minutes)


Martadella's picture

Wow! What a great bake! 

HeiHei29er's picture

Thank you!

Benito's picture

Beautiful loaves Troy, Hamelman would be happy with those I'd say.


HeiHei29er's picture

Thank you Benny.  Not sure I’d go that far, but hopefully, he’d say they’re respectable. 👍

Booda's picture

I love to see multiple beautiful loaves (or buns, baguettes,...) freshly out of the oven on their cooling racks. Very nicely done.


HeiHei29er's picture

Thank you Richard!

MTloaf's picture

That is quite the production and a site to behold. Full marks for consistency in shape and color. 

HeiHei29er's picture

Thank you Don.  I hate picking who gets the “bad” loaves, so it’s a lot easier to just make them all the same.  😁

happycat's picture

Tasty ingredients and lovely curvy slash marks,

Nice work pumping out all those consistent loaves. I maxed out at three large boules for awhile but there's just the two of us.