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recipes:other:sourdough_oats [2020/05/24 14:29]
christian [Method]
recipes:other:sourdough_oats [2020/05/24 14:35] (current)
christian [Ingredients Main Dough]
Line 7: Line 7:
  
 ===== Ingredients Main Dough ===== ===== Ingredients Main Dough =====
-  * 500g strong white wheat flour+  * 500g strong white wheat flour (over 12% protein)
   * 80g mixed seeds   * 80g mixed seeds
   * 12g salt   * 12g salt
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.1590323392.txt.gz ยท Last modified: 2020/05/24 14:29 by christian