Monday, February 4, 2013

The Confession: More on Oat Bread

Oat Bread; Photocredit: Servia

So I have a confession to make. I think I switched the dough of the English Muffins and my traditional oat bread. This would explain the fact that the English Muffins didn't taste sweet at all while the bread is sweet and delicious. But it's not sweet in the way that bread sweetened with honey or sugar's like the sweetness of barley. Because, well, it is. Non-diastatic malt powder is made out of roasted barley. It's the sweetener that is used in bagels, but this bread is far better than any bagel I've ever had. It tastes like a barley oat bread and it's lovely and moist on the inside (from the oil). This would probably make far better English muffins even then the ones I made with the unaltered dough.
The bread was not nearly as burnt as it looks in this picture-- that was the lighting; Photocredit: Servia
The dough is delicious. I will include a version the recipe because it is so good, you should make it into bread as well as English Muffins. Seriously, you'll love this bread.
Baking in my new combo cooker; Photocredit: Servia
Sulpicia's Sourdough Oat English Muffins (in testing)

  • 100g starter (very active) 100% hydration white or whole wheat based upon preference
  • 100g whole wheat flour
  • 50g water

Final Dough:
  • All the preferment (250g)
  • 450g bread flour
  • 150g whole wheat flour
  • 130g rolled oats (thickly rolled is better)
  • 470g cold water
  • 17g salt
  • 1.5 tablespoon  non-diastatic malt powder
  • approximately 15g vegetable oil

Day 1:
  • Prepare the pre-ferment by dissolving the starter in water and then mixing in the flour. When it is fully mixed, cover the container and put it in the refrigerator.
  • Let it sit in the refrigerator for 18-24 hours. It should have almost doubled in bulk and it should pass the float test.

Day 2:
  • When the starter is ready to be used, leave it in the refrigerator for one extra hour.
  • Mix together the bread flour, whole wheat flour, rolled oats, non-diastatic, and water together in a bowl into a dough.
  • Let it sit for 1 hour.
  • Then mix in the starter, salt, and oil by hand.
  • Knead by hand for 3-4 minutes.
  • Wait 15 minutes. Then do 1-2 stretch-and-folds.
  • Wait 15 minutes. Then do 2-3 stretch-and-folds.
  • Wait 15 minutes. Then do 1-2 stretch-and-folds.
  • Wait 30 minutes. Then do 1-2 stretch-and-folds. Then put the bowl, covered with plastic wrap, into the refrigerator for 15-18 hours.

Day 3:
  • 1 hour before handling (3.5 hours before baking), take the dough out of the refrigerator.
  • Divide the dough into two pieces and shape each into a boule or batard. Place them into floured bannetons or a bowl lined with a floured linen.
  • Dust with flour and cover with plastic for 2.5 hours (at about 75 degrees F).
  • At the two hour mark, heat the oven to 460 degrees F (435 degrees F convection).
  • At 2.5 hours, scored the dough and put the dough into a combo cooker or onto a baking stone.
  • Bake under steam for 35 minutes. When done, it should be a light golden color with darker brown along the scoring mark.
  • Then, turn the over down to 440 degrees F (415 degrees F convection) and bake for 15 minutes or until it registers an internal temperature of 210 degrees F. Remove the bread from the oven.
  • Let it cool at least 1 hour before slicing and eating.

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