Honey Oat Sourdough

In many bakeries fresh bread is being taken out of the oven as the sun rises.  I have yet to bake bread through the night but making bread is one of the few things that can get me up early on a weekend.  The other, I have concluded, is sunrises.

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I have three distinct memories of seeing the sun rise, all of which have required getting up around 4 AM.  I have seen incredible sunrises from the tree tops of the Amazonian jungle, the base of Ayers Rock in Australia, and (as of last Sunday) Niagra Falls.

I think I would be ok with getting up that early every day if you promised me this…

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or this…

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I was at Niagra Falls as part of a road trip with friends that took us from Detroit to Toronto to Cooperstown to Philadelphia.  I feel like we crammed a week’s worth of activities (2 baseball games, baseball hall of fame, bluegrass concert, camping, NCAA lacrosse championship, and general sightseeing) into 3.5 days.  Aside from being completely exhausted for days when I came home, I missed a weekend of bread making.  

Naturally, I went into bread baking overdrive this weekend to make up for it.  I made two loaves of Tartine basic country bread  and tried out a new recipe for honey oat sourdough.

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I found this recipe on the bread subreddit of Reddit (r/breadit) and it piqued my interest for a variety of reasons.  It has a proofing technique similar to Tartine but has a fair amount of sugar (honey) and fat (olive oil) added.  I anticipated (and rightly so) that I would get the satisfying sourdough taste while having the soft crust of a sandwich bread.

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I’m really pleased with how this turned out and will definitely be making it again in the future.

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Honey Oat Sourdough

Ingredients

  • 300 g bread flour
  • 160 g whole wheat flour
  • 10 g salt
  • 315 g water
  • 35 g honey
  • 20 g olive oil
  • 70 g oats
  • 100 g fed sourdough starter

Directions

In a large bowl mix together all flour, water, and starter.  Cover and let rest for 30 minutes.

Add honey, oil, salt, and oats and knead in the bowl for 3-4 minutes.  Cover the bowl and let the bread proof for 3 hours, doing a series of ‘stretch and folds’ every 30 minutes.

After the bulk rise shape the dough into a ball and rest for 30 minutes.  Following the rest shape the dough into a batard.  Spray the top of the dough with water and roll it in oats to coat.

Let the dough rise on a heavily floured towel or couche for 90 minutes.  Bake in a preheated 500 degree oven for 15-18 minutes, rotating halfway through.  Create steam in the oven by spraying the oven walls with water or dumping boiling water into a preheated pan (cast iron works best).

The bread should cool for about 2 hours before slicing.

Adapted from recipe by u/Inquebiss on r/Breadit

3 thoughts on “Honey Oat Sourdough

  1. Pingback: Chocolate Sourdough Muffins | Bakers & Best

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