maple oat sourdough

**Advanced Prep Required - you&#039;ll need a sourdough starter**Lightly sweetened, maple oat sourdough sandwich bread features whole rolled oats and whole wheat flour. It has a soft tender crumb and earthy flavor, ideal for sammies and toast! This recipe is vegetarian and vegan friendly.A Note on HYDRATION - Flours vary in their moisture content from brand to brand. Additionally, local humidity conditions will impact how your dough feels from one batch to another. If the dough feels a bit too dry, try adding a teaspoon of water (more if needed). Too wet? Add more flour, a little at a time (only after the soaker is added). Even if you weigh your ingredients (which I highly recommend), this is not uncommon. As you gain experience in making sourdough, you&#039;ll gain a better understanding of how your dough should look and feel.Time above does not include the amount of time for fermentation, shaping and proofing which takes between 8-14 hours, depending on ambient temperature. Use the time as a guide, not as a determining factor._______________________Example Bakers Schedule:  Friday-Saturday: feed starter. Saturday night: mix dough and ferment overnight. Sunday morning: shape dough, allow to rise (proof), bake. ________________________Serving size depends on how thick or thin the loaf is sliced. I can get about 12 thick slices or 15-16 thiner slices out of this loaf.

Maple Oat Sourdough Sandwich Bread

C (100 grams) Whole Rolled Oats (plus 2 Tbs

C (105 grams) Water (room temperature)

C (150 grams) Sourdough Starter (100% hydration, previously feed and bubbly)

C (230 grams) Milk ((nut milk

C (80 grams) Maple Syrup

Tbs (14 grams) Olive Oil

C + 3 1/2 Tbs (300 grams) Bread Flour

tsp (10 grams) Fine Sea Salt

Add the oats to a small bowl and pour the water over them. The water wont fully cover the oats - that&#039;s okay.  Set aside.

For the Soaker:

Mix the Dough: In the evening, whisk the starter, milk, maple syrup and oil together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become.  The dough will feel stiff and it will stick to your fingers as you go.  Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter. 

Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 2-3 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate.  The dough will be stiff, wet and sticky. Cover bowl with a damp tea towel, set a timer for 30 minutes and allow the dough to rest for 30 minutes.

Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You&#039;ll notice the dough is a little less stiff and more workable at this point. Repeat, until you&#039;ve worked your way around the dough. If the dough feels *too* stiff, you can always let it rest another 15 minutes. This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you&#039;ll want to repeat this fold two more times as it improves the final dough&#039;s structure and crumb. Allow for about 30 minutes between the second and third fold. 

Bulk Fermentation (first rise): After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature (see note* on optionally retarding the dough). This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen 66F (18C). Use the time as a guide and not a determining factor. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.

Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface.  With moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center, pressing it down gently. Repeat this process until you work the dough all the way around the dough. Using a bench scraper flip the dough over, cover with a tea towel rest the dough for 15-20 minutes. While the dough rests, throughly coat the inside of a 9x5&quot; (23cm X 12cm) loaf pan with olive or coconut oil. Set aside.Flour the work surface and using a bench scraper flip the dough back over. Use the photos in the blog post to help guide shaping. Gently shape the dough into a rough rectangle (sort of a football/oblong shape if you can) by dimpling the dough (think focaccia), to roughly 6&quot; wide and 8-10&quot; long. Fold the dough lengthwise 2/3 over onto itself and crease it firmly using the pinky side of your hand. Fold the 1/3 piece left towards the crease and pinch the seam closed. Fold in the ends, coming in about an 3/4&quot; - 1&quot; and pinch the seam closed. Flip the bread over and rock it back and fourth a bit and gently fluff the ends in. Cover with a tea towel and allow the dough to rest for about 5-10 minutes. Scrape your work surface area of any excess flour and very lightly spritz it with water. Place the dough on the spritz of water (seam side down) and using lightly floured hands, cup the back of the dough and gently pull the it towards you until the surface is taught. Gently &quot;fluff&quot; the ends in again if needed to fit into the loaf pan.Once the surface is taut and with one swift move, use the bench scraper to scoop the dough up and, place the dough into the prepared loaf pan. If there&#039;s any misshapen edges that need tucking in, use a moist rubber spatula to gently finesse and shape the edges of the dough down into the pan.

Proof the Dough (second rise): Cover the pan with a damp tea towel and allow the dough to rise until the dough rises to about 3/4&quot; - 1&quot; (2cm - 2.54cm) above the lip of the pan at the center of the dough. The amount of time will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. In my chilly kitchen, about two hours.Set an oven rack in the center of the oven. Preheat your oven to 450F (232C).

Bake the Dough: Lightly spritz the top of your loaf with water and sprinkle 1-2 Tbs of Rolled oats over the top. Place the loaf into the oven and then, reduce the oven temperature to 400F (204C). Bake for 45-55 minutes, rotating and tenting the loaf at about 25-30 minutes so it doesn&#039;t get too dark. The bread is ready when the internal temperature of the loaf is between 190F - 205F (87C -  96C). When done, transfer to a wire rack. Cool for 10 minutes in the pan, then transfer to a cooling rack. Cool 1 hour before slicing.

Storage Notes: Sourdough is best consumed on the same day it&#039;s baked, but it lasts for 3-4 days stored at room temperature.  Store at room temperature cut side down.This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go straight from freezer to toaster to make the most delicious toast!

For the Dough:

This wholegrain maple oat sourdough bread is softened with an easy oatmeal porridge. A one-day baking schedule makes this healthy recipe even better! Use a mixer for the best results.

Maple Oat Sourdough Bread

quick oats (plus more for topping loaves)

water

water (use cold water

whole wheat flour (see notes)

real maple syrup

Cooled oat porridge from above

ripe sourdough starter (100% hydration)

extra virgin olive oil

kosher salt

Autolyse flour and prepare oat porridge: Add 550g...

Autolyse flour and prepare oat porridge: Add 550g water, flour, and maple syrup to the bowl of a mixer fitted with a dough hook. Mix on low speed until all the dry flour is absorbed. Cover and allow to rest at room temperature for 1 hour. Meanwhile, mix 65g quick oats with 150g water in a cereal bowl and microwave for 1 minute on high (or cook on the stove in a small pan). Cover and set aside to cool.

Mix: To the autolysed flour mixture, add the...

Mix: To the autolysed flour mixture, add the cooled oat porridge, ripe starter, olive oil, and salt. Mix on low speed until well combined.

Knead: Knead on low speed for 5 minutes...

Knead: Knead on low speed for 5 minutes to start (use a higher speed only if your mixer is lagging). If dough has cleaned itself off bowl by this time, add 10 more grams of water (if sticking at all to the mixing bowl, do not add additional water!). Mix until the dough comes back together. If dough continues to clean itself off the bowl, add another 10 grams of water and knead to combine. I usually stop at 570g of water as long my dough feels loose and extensible like it could begin sticking at any moment, but is still able to keep its structure and clean itself off the sides of the mixing bowl. Knead for a few more minutes until the dough can be pulled to a thin windowpane with damp fingers.

Bulk ferment: With damp hands, remove the dough...

Bulk ferment: With damp hands, remove the dough from the mixer, form into a ball, and place into a large bowl or Cambro container for bulk fermentation. Cover and leave at room temperature until dough has doubled in volume. (Bulk took me 5 hours, 15 minutes with a final dough temp of 74°F and an ambient temp of 69-77°F. It will take longer if your dough/room temp is cooler.)

Divide and shape: Grease two small loaf pans...

Divide and shape: Grease two small loaf pans or small pullman pans with olive oil or softened butter. Turn out the dough onto a lightly floured surface (do not degas) and divide in half (can weigh dough, if desired). To shape the first loaf: pull the right and left sides of dough over each other like a sideways letter. Then gently roll the dough into a cylinder shape from the top or bottom (an unfolded edge) to form a loaf. Repeat to shape second loaf. To top with oats: Pat the tops and sides of loaves with a little water to dampen. Sprinkle quick oats in an even layer on the countertop, then gently roll the loaves through the oats, using a bench scraper in your dominant hand to help you lift and roll the loaves. Place the loaves top-sides-up in the greased pans (do not press loaves down).

Proof: Cover pans with plastic wrap and set...

Proof: Cover pans with plastic wrap and set in a warm place to proof until the dough passes the poke test (dough should rise just shy of the rims of pullman pans, but will need to rise an inch above the rims of standard loaf pans). Meanwhile, preheat oven to 425°F with a rack set in the center. (Proofing took me nearly 2 hours with an ambient temp of 77°F.)

Bake: Remove plastic wrap. Bake together on the...

Bake: Remove plastic wrap. Bake together on the same rack at 425°F for 15 minutes, then without opening the oven door, lower temp to 375°F and continue baking for 30 more minutes. Internal temp of loaves should reach at least 200°F when fully baked. Place pans on a cooling rack, then turn out loaves after 10 minutes or so. Cool completely before slicing or storing. Bread stores well wrapped at room temperature for up to 3 days or can be frozen whole or sliced.

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Maple Oat Sourdough Sandwich Bread

Maple Oat Sourdough Bread

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Maple Oat Sourdough Sandwich Bread

Maple Oat Sourdough Bread

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