User Tools

Site Tools


recipes:other:sourdough_oats

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Last revision Both sides next revision
recipes:other:sourdough_oats [2020/05/24 14:29]
christian [Method]
recipes:other:sourdough_oats [2020/05/24 14:33]
christian [Method]
Line 19: Line 19:
 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.
  
-{{ :recipes:other:img_20200523_171047101.jpg?400|The dough towards the end of the second proof}}Now add all the ingredients for the main dough to the starter, and let it autolyse for half an hour. Then stretch and fold 4 times, and let it sit for another half an hour. Repeat until you can feel a good amount of air bubbles in the dough, and you have the right consistency - stretchy, bubbly, light. This will take up to 4 hours depending on room tempearture.+{{ :recipes:other:img_20200523_171047101.jpg?400|The dough after the autolyse phase}}Now add all the ingredients for the main dough to the starter, and let it autolyse for half an hour. Then stretch and fold 4 times, and let it sit for another half an hour. Repeat until you can feel a good amount of air bubbles in the dough, and you have the right consistency - stretchy, bubbly, light. This will take up to 4 hours depending on room tempearture.
  
 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, 1 to 2 hours. You want a further increase in volume of about a quarter.  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, 1 to 2 hours. You want a further increase in volume of about a quarter. 
recipes/other/sourdough_oats.txt ยท Last modified: 2020/05/24 14:35 by christian