This is an improved version of the light oat toast posted last week.
The oat fragrance is quite strong and everyone who tasted this bread gave it a thumbs up!
Sourdough oat bread
- 360 grams 100% hydration sourdough discard (not more than 5 days old)
- 150 grams all-purpose flour
- 134 grams strong white bread flour
- 85 grams water
- 7 grams salt
- 220 grams oat flour
- 27 grams milk powder
- 7 grams salt
- 80 grams sugar
- 160 grams oat milk
- 3 grams instant yeast
- 50 grams unsalted butter, softened
- Mix starter, flour and water in a large bowl. Knead to form a soft dough. Once dough is formed, add in salt and knead lightly to combine. This should take about 5 minutes by hand. Place in a lightly greased large bowl, cover with cling wrap and place in fridge for at least 17 hours.
- For main dough, mix everything except butter. Knead to form a rough dough. Tear preferment into small pieces and knead in. When a pliable dough is formed (or medium gluten development), add in butter and knead till windowpane stage.
- Proof in a lightly greased bowl for an hour, or until doubled in size.
- On a lightly floured counter, press down and knead dough lightly to remove gas.
- Divide into your desired portions. Roll into a ball, cover loosely and leave to rest for 10 minutes.
- Roll out each ball of dough into a rectangle. Fold in the longer sides towards the center. Pinch to seal. Roll up. Place in desired tin.
- Proof for an hour. Preheat oven to 350 F.
- Bake at for 45 minutes or until bread internal temperature reaches 200 F.
- Remove from tin immediately and let cool completely.
Oh happy day, a good recipe to make bread for weekday nights.