This butter toasted oatmeal sourdough bread can be added to the category of my favorite breads. Toasted oatmeal adds such a nutty and creamy flavor. My kids love it for its softness. Spread some butter on it and have your perfect breakfast.
- 50g rolled oats
- 15g butter
- 100g hot boiling water
- 270g bread flour
- 30g whole wheat flour
- 218g water
- All soaker
- 60g levain
- 6g salt
- Extra oats to cover the dough
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 74-78F until in about 8-10 hours starter reaches its peak (triples or more in volume).
- Learn how to make starter from scratch here.
- 10 pm toast oats on medium heat for 3-5 minutes until golden, add butter, stir well until all oats covered in butter, pour hot boiling water, let oats soak overnight, covered.
- 7 am mix water, flour and all the soaker, cover, let it rest 1 hour for autolyse.
- During the autolyse the flour absorbs the water, becoming fully hydrated. This activates gluten development.
- 8 am add sourdough starter.
- Mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Also if for some reason you don’t have a mixing machine, you can incorporate starter into the dough by hands. Using Rubaud method or slap and fold method (about 5-7 min).
- Cover, let it rest for 30 minutes.
- 8:30 am add salt . Mix on low speed of your mixing machine for 2-3 min, or with KitchenAid on speed 3 for 5-6 minutes until well incorporated. The dough should come up together, but still be sticky on the bottom.
Note: if you perform mixing by hands, using Rubaud method or slap and fold method, that takes about 10-20 minutes. Do a couple of stops in between kneading, it helps tightening up gluten.
- Continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
- Leave to rest 30 min. At 74-78F /23-26C.
- 9 am wet your hands and perform 1st stretch and fold.
- 9:30 am 2nd stretch and fold.
- 10 am 3rd stretch and fold.
- 10:30 am 4thstretch and fold.
Note: Performing stretches and folds helps with gluten development. Keep monitoring the dough, if you feel it proofing slowly, you can extend time in between stretches up to 45 minutes.
- After the final stretch let the dough proof for 30 minutes at 76-80F / 23-26C. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 40%-50% rise.
- 11 am Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down.
- Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
- Place the dough round on a work surface and let it rest for 30 minutes uncovered.
- 11.30 am Dust the dough with whole wheat flour. Use a dough scraper to flip it over on to a work surface so the floured side faces down.
- Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
- Finally, roll the dough. Shape it into a smooth, taut roll.
- Spray it generously with water and roll it in the mixture of seeds, or just regular oats.
- Transfer the roll, seam side up, into a prepared proofing basket (loaf pan with kitchen towel).
- Cover it with plastic and return the dough to the 78F / 26C environment for 15 minutes.
- Then transfer the dough to rise for 14-24 hours in refrigerator at 40F / 4C.
- Preheat your oven to 500F, place a cast iron pan with the lid inside for 45 minutes – 1 hour.
- Remove the dough from the fridge.
- Flip it over on a parchment paper, score it with a sharp knife or a scoring lame.
- Transfer it on to the hot cast iron pan, cover with lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 15 minutes with lid on.
- Remove the lid, lower the temperature to 450F.
- Bake for 20 more minutes until golden brown.
Let it cool for 2 hours and enjoy your butter toasted oatmeal sourdough bread.