recipes:other:sourdough_oats
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recipes:other:sourdough_oats [2020/05/24 14:28] – christian | recipes:other:sourdough_oats [2020/05/24 14:33] – [Method] christian | ||
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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. | ||
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The result is a slightly sweet sourdough bread with a fluffy crumb - fantastic for savoury or sweet toppings. | 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