recipes:other:sourdough_oats
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recipes:other:sourdough_oats [2020/05/24 14:22] – [Method] christian | recipes:other:sourdough_oats [2020/05/24 14:29] – [Method] christian | ||
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===== Method ===== | ===== Method ===== | ||
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Mix the starter ingredients together. It doesn' | Mix the starter ingredients together. It doesn' | ||
Let the starter sit for 5 to 12 hours until it's nice and bubbly. You will still be able to see the individual oats, which we don't want for our bread. So take a spoon and mix the starter nicely until it turns into a smooth paste, with no more individual oats visible. | Let the starter sit for 5 to 12 hours until it's nice and bubbly. You will still be able to see the individual oats, which we don't want for our bread. So take a spoon and mix the starter nicely until it turns into a smooth paste, with no more individual oats visible. | ||
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Form and flour the dough and put it in your proving basket or your bread tin for the final proof - depending on your room temperature, | Form and flour the dough and put it in your proving basket or your bread tin for the final proof - depending on your room temperature, | ||
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Don't overprove on the second proof as you won't get a proper rise during baking. | Don't overprove on the second proof as you won't get a proper rise during baking. | ||
- | Now preheat your oven to 230 degrees, turn out the dough from the proving basket (or keep in your tin), and score the top. Put into the oven, to which you have added a cup of water onto a baking tray to generate steam, and bake for 25 minutes at 230 degrees. Then lower the temperature to 180 degrees, and bake for a further 25 minutes. | + | {{: |
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+ | The result is a slightly sweet sourdough bread with a fluffy crumb - fantastic for savoury or sweet toppings. | ||
recipes/other/sourdough_oats.txt · Last modified: 2020/05/24 14:35 by christian