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
44g Whole Milk
8.8g Himalayan Pink Salt
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)