September 10, 2023 - 6:03pm
Honeyed Spelt and Oat Levain
Today's bake: Honeyed Spelt and Oat Levain
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Notes:
Substitutions: None
Discussion: This is another bread from Sarah Owens that I have been planning on baking for some time. The crumb is nice and soft due to the oatmeal soaker and ~20% spelt flour, with a slightly sweet flavor from the honey. The crust is nice and crunchy with toasty malt flavoring. This is a nice bread to toast up in the morning for breakfast or for lunch.
Make again? - Yes, definitely.
Changes/Recommendations: A little less bake time.
Ratings:
Tony
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Comments
Well done! Nice execution of this delicious bread. This is one of Sarah Owens' breads that I keep in my "Repeats" list to bake again and again. It seems you are enjoying her book as much as I have. I like it for both the formulas and for the photography. The formulas in the book are all beautifully presented.
Nice job
OldWoodenSpoon
Thanks OldWoodenSpoon
I am enjoying her book, I'm impressed with the variety of flours and flavors she's getting out of these breads too. More to come in the future.
Tony
Looks fantastic and I like the oat soaker inclusion. I’ve made a lot of porridge breads with cooked oats but haven’t made one with just soaked oats.
Thanks for the kind words Ian.
Tony