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apple and oats sourdough sandwich loaf

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Servings: 5

Cost: $3.70 /serving


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Step 1

Cook the oats in the water. Use either the microwave or the stove. Cook until they become mushy, like porridge

Step 2

Take off the heat add honey and butter, mix and set aside to cool

Step 3

Grate an apple with skin on and weight 120g and set aside

Step 4

Mix the starter with 220 g water and add it to the flour. Mix using a spoon. If mixture is too dry add a tablespoon of water at a time and mix just until all the flour is hydrated

Step 5

Cover and leave for about an hour

Step 6

And then add the porridge, grated apples to the flour mixture along with salt and mix using a stand mixer (you can knead by hand too. Use wet hands to stop dough from sticking)

Step 7

Mix at low speed until everything is incorporated and then on medium speed for about 2-3 minutes

Step 8

Dust the bowl with flour to encourage mixing. Scrape the bowl when necessary

Step 9

Once a dough is developed, bring it onto a table and use slap and fold technique to bring the dough together into a smooth bowl

Step 10

Place in a lightly greased bowl cover and bulk (rest) for about 2.25 hours. Give 3 coil folds roughly at 45 minute intervals during this bulk. (slightly longer bulk is okay)

Step 11

After the final bulk, you can decide if you wan to bake on same day or do a slow proof in the fridge

Step 12

If baking on same day, leave to bulk for another 2-3 hours or until the dough is puffed up and visibly grown

Step 13

If slow fermenting, place in the bowl, close tightly and place in the fridge for several hour (12-

Step 14

If you are baking on same day, pre shape the bulked dough in to smooth bawl and rest for a bout 15 minutes before shaping

Step 15

If you refrigerated, take the dough out, let it thaw for about an hour and continue to shape

Step 16

Shape in to a pan loaf. check videos to see how to do this. Decorate top with oats if you like

Step 17

Place in a lightly greased 9 by 5 ( 8.5 by 4.5 is okay too) loaf pan and leave to proof

Step 18

This final proofing may take 3-4 hours or longer depending on the room temperature.

Step 19

Towards the end of the proof, preheat the oven to 400 °F

Step 20

Spray a little water(mist) on the loaf and place in the oven and after 10 minutes, reduce the temperature to 375 °F and bake for 20 minutes

Step 21

Reduce the temperature to 350 °F and continue to bake for a further 15 - 20 minutes until the top is golden brown

Step 22

Once it's baked, remove from the oven and switch off the oven

Step 23

Take the loaf out of the pan immediately (otherwise the loaf will go soggy) place in the switched off oven for about 10 minutes to fully dry off the sides and bottom of the bread

Step 24

Then leave on a wire rack to cool completely

Step 25

Do not cut while still warm, as the inside will still be sticky. The bread continues to cook as it cools and all the moisture need to evaporate

Step 26

Slice using a serrated knife once fully cooled. (may take 4-6 hours to fully cool)

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