Description
A delightful honey oat sourdough bread that combines sweet and nutty flavors, making it a nourishing choice for any meal.
Ingredients
- 100 grams sourdough starter (1/2 cup)
- 100 grams honey (scant 1/3 cup)
- 330 grams water (1 1/4 cups + 2 tablespoons)
- 90 grams rolled oats (1 cup), plus more for rolling
- 500 grams bread flour (3 1/2 cups)
- 12 grams salt (2 teaspoons)
Instructions
- In a large mixing bowl, combine the sourdough starter, honey, and water. Mix until well combined.
- Gradually add the bread flour, oats, and salt. Stir until a shaggy dough forms.
- Let the dough rest for 30 minutes.
- Perform stretch and folds by gently pulling one edge of the dough and folding it over the center. Rotate the bowl and repeat for a total of four times.
- Cover the bowl and let the dough rise at room temperature for 4 to 6 hours until it doubles in size.
- Gently turn the dough onto a floured surface. Lightly shape it into a round ball and allow it to rest for 20 minutes, covered with a damp cloth.
- Shape the dough into its final form. Place the shaped dough in a floured banneton or bowl. Cover and refrigerate for 12 to 24 hours for cold fermentation.
- Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat.
- Once ready, carefully remove the hot Dutch oven, place the dough inside, and score the top with a sharp blade.
- Cover and bake for 30 minutes. Remove the lid and continue baking for an additional 15 to 20 minutes, until the loaf is golden brown and crusty.
Notes
Keep a digital thermometer handy; checking for a loaf temperature of 200°F (93°C) indicates that it’s perfectly baked.