My Little Simple Fun Blog: Honey Oats Sourdough Artisan Bread

Recently, I've learnt that oats has a low glycemic index and lowers our "bad" cholesterol, making it a heart-healthy food. Adding rolled oats not only lends extra flavour to the bread, it also makes it healthier. To test my recipe, I'm keeping the ingredients simple, using bread flour, rye flour and some soaked rolled oats.

To reduce the phytic acid, an anti-nutrient, in oats, I chose to soak the rolled oats overnight before using it.

Further reading: HOW TO prepare oats

Health benefits of sourdough & HOW TO make sourdough starter

Ingredients
120g Filtered Water
30g Old-fashioned rolled oats
1TBS whey/lemon juice/apple cider vinegar

64g Active Sourdough starter
150g Bread flour
10g Rye flour
83g Water

2g Salt
15g Honey
15g Butter

Instructions

1. In glass bowl, add the rolled oats, water and whey. Give it a good stir and let it stand overnight (at least 8hours).

2. Pour the soaked oats into a mashed strainer. Rinse, drain well.

3. In the stand-mixer bowl, add sourdough starter, bread flour, rye flour, 80g water and the drained oats.

4. Using a wooden chopstick, stir to mix well. Use our hands to briefly knead the dough until a shaggy mass is formed.

5. Autolyse the dough for 45min to 1 hour
6. Add the honey and salt to the dough.

7. On speed 1, using the dough hook, knead the dough for 2min.
8. On speed 2, knead the dough for another 6min.
9. Add the butter, on speed 1, knead the dough for 2min, then speed 2 for 1min. Below is the windowpane achieved.

10. Transfer the dough into a large glass bowl.

11. Cover the dough. After 30min, perform a stretch & fold and repeat 4times.

12. Cover the bowl. Retard the dough (put into the fridge) for 16hr-20hr.

13. Take the dough out from fridge. Pre-shape the dough into a boule.

14. Cover and rest the dough for 30min.

15. Final shape the dough into boule, using tension pull.

16. Dust a proofing basket with rice flour. This is my homemade proofing basket, a plastic bowl and a linen cloth fastened to it.

17. Place the boule into the proofing basket with its seams facing upwards.

18. Final proof the dough for 1hr to 1.5hrs, or until doubled in size. I placed the proofing basket into my oven with the light switched on.

19. 45min into proofing, put a dutch oven into the oven and preheat the oven at 240°C (this is my oven highest temperature).

20. Tip the proofed dough onto parchment paper.

21. Score the dough.

22. Remove the dutch oven from the oven.

23. Remove the lid of the dutch oven and carefully lower the baking paper together with the dough, into the dutch oven.

24. Put the lid back and put the dutch oven in the oven.

25. Bake for 30min at 220°C (the highest my oven can reach with a dutch oven in it). As I don't like my bread to brown too much, I normally won't bake my bread too long.