Description
A delightful recipe combining honey and oats to create a warm and comforting sourdough bread.
Ingredients
- 100 grams sourdough starter (1/2 cup)
- 100 grams honey (scant 1/3 cup)
- 330 grams water (1 1/4 cups + 2 tablespoons)
- 90 grams rolled oats, plus more for rolling (1 cup)
- 500 grams bread flour (3 1/2 cups)
- 12 grams salt (2 teaspoons)
Instructions
- In a large mixing bowl, combine the sourdough starter, honey, and water. Mix until well combined.
- Gradually add the bread flour, oats, and salt. Stir until a shaggy dough forms.
- Let the dough rest for 30 minutes. Perform stretch and folds by gently pulling one edge of the dough and folding it over the center. Rotate and repeat for a total of four times.
- Cover the bowl and let the dough rise at room temperature for 4 to 6 hours, until it doubles in size.
- Gently turn the dough onto a floured surface. Lightly shape it into a round ball and allow it to rest for 20 minutes, covered with a damp cloth.
- Shape the dough into its final form and tighten it into a round or batard shape.
- Place the shaped dough in a floured banneton or bowl. Cover and refrigerate for 12 to 24 hours for cold fermentation.
- Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat. Carefully remove the hot Dutch oven, place the dough inside, and score the top with a sharp blade.
- Cover and bake for 30 minutes. Remove the lid and continue baking for an additional 15 to 20 minutes, until golden brown and crusty.
Notes
Pay attention to hydration levels for texture and experiment with different sweeteners or add-ins like nuts or dried fruits.
