adjustable whole wheat / bread flour oat loaf
I've been making variations on this loaf for years starting from this recipe [1] 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.
baker's % | grams | |||||
total flour | 100% | 200 | 50% | ww fraction | ||
total liquid | 78% | 156 | ||||
preferment + 10% | 100.0% | 200.0 | 100% | hydration | extra for waste | |
starter | 10.0% | 20.0 | ||||
ww flour | 50.0% | 100.0 | ||||
water | 50.0% | 100.0 | ||||
soaker + 5% | 42.0% | 88.2 | extra for waste | |||
oats | 14.0% | 29.4 | ||||
hot water | 28.0% | 58.8 | ||||
final dough | 212.1% | 424.2 | ||||
soaker | 42.0% | 84.0 | ||||
preferment | 100.0% | 200.0 | ||||
water | 0.0% | 0.0 | ||||
olive oil | 8.0% | 16.0 | ||||
honey | 10.0% | 20.0 | ||||
ww flour | 0.0% | 0.0 | ||||
bread flour | 50.0% | 100.0 | ||||
salt | 2.0% | 4.0 | 5/8 | tsp | 5.9 | g/tsp |
yeast | 0.10% | 0.2 | 1/16 | tsp | 3.15 | g/tsp |
check flour | 100.00% | 200.0 | ||||
check liquid | 78.00% | 156.0 |
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 [2]. The bold numbers are intended to be adjustable.
I mix it by hand in a bowl. Maybe 5 or 6 gentle folds [3] 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.