Oat Flour Sourdough Bread
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Sourdough Bread

Oat flour sourdough bread

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Still one of my all-time faves! I have found 30-40% to be a sweet spot for adding porridges to bread. Once you understand the process and how to add it, it unlocks infinite flavour combinations for your baking. Bakers % 👇 Bread flour 75% Whole wheat 25% Water 74% Cooked oat porridge 40% Salt 2.5% WW levain 12% For the porridge 👇 Cook the oats in 3:1 water with a small amount of the salt from the total formula. The salt will help enhance the flavour of the oats and balance the flavour of the final loaf. I like to add a big knob of butter at the end of cooking the oats. You can also toast or smoke the oats for added flavour.
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SOURDOUGH BREAD There’s something truly magical about baking sourdough—it’s a process that connects us to tradition, patience, and the simple beauty of real ingredients. Every loaf tells a story, shaped by time, temperature, and the wild yeast that gives it life. Today’s creation is extra special: a naturally leavened sourdough loaf adorned with delicate oat-flower patterns, made from hearty large-flake oats. 🌸🍞 . my new favourite hobby,... 🌸 Baking sourdough is more than just making bread; i...
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Ingredients • 275 g water room temperature, filtered • 100 g cooked oat porridge, cooked according to package instructions cooled to room temperature • 1 teaspoon dry active yeast • 100 g sourdough starter discard or fully ripe • 325 g unbleached all purpose flour • 75 g whole wheat flour • 50 g old fashioned rolled oats, uncooked plus more for coating the crust • 12 g kosher salt
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4hr · 8 servings Ingredients For the leaven: • 20g leaven • 50g flour mix • 50g water For the bread: • 325g water + 25g • 450g strong bread flour • 50g wholemeal flour • 10g salt • Rice flour Full recipe on: https://bakinghermann.com/all-recipes/sourdough-starter-and-country-loaf?rq=sourdough
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