Tuesday, 26 July 2016

Toasted Oat and Honey Sourdough

Hello Dear Reader,

Following on from my recent posts about sourdough, I have another sourdough recipe for you, this time you add the extra goodness of oats and honey, doesn't that sound all together delicious and nourishing? I found this recipe, on a new to me, blog, called The life of Clare.

You toast the oats first for added flavour, it also makes a more robust loaf and is perfect with savoury or sweet toppings, There is only a quarter cup of honey in it so it not overly sweet and can lend itself in either direction, savoury or sweet.

Preheat oven to 200 C, put 1 cup of oats onto a baking tray and toast for 10 minutes, giving it a good stir every few minutes
That is my sourdough starter in the tall jar, at the back.
In the bowl is 500 grams of bread flour, 150 grams of proved and bubbly sourdough starter, 300 grams tepid filtered water, 10 grams of salt, 1/4 cup of honey and 
almost 1 cup of toasted  oats. 
Keep about 2 tablespoons of the oats to sprinkle over the top of the sourdough before baking
After the sourdough has proved and has doubled in size (24 hours), flour the worktop
Pour and scrap out the proved sourdough on to floured work top
Flatten slightly with your hands
Using a flat sided dough spatula, flip one side of the dough into the middle
Then, flip over the other
Start rolling up from the short end
Continue rolling
Until it is all rolled up into a log
Lift sourdough onto a piece of baking paper
Slash with a sharp knife
Using the baking paper, lift the sourdough
Into an enamel pot, with a lid
Brush with water
Sprinkle over reserved toasted oats
Ready for the hot oven. As I have said before, the oven can wait but the sourdough won't
Golden and gorgeous


Ingredients

500 grams bread flour

150 grams proved and bubbly sourdough starter

300 grams tepid filtered water

10 grams salt

1 cup of oats, toasted in the oven for 10 minutes, stirring every so often. Reserve 2 tablespoons of toasted oats for the top of the sourdough

1/4 cup of honey

Method

Preheat oven to 250 C

To a bowl, add all of the above ingredients, except for the reserved toasted oats

Mix well with your hands until all incorporated

Let prove until it has doubled in volume, it can take up to 24 hours

When sourdough is ready, scrap and pour onto a floured worktop

Flatten slightly with your hands and then using a flat sided dough scraper, flip one side of the sourdough into the middle, then the other

Start rolling up, from the short end, forming into a log shape

Lift sourdough onto a sheet of baking paper

Slash bread with a sharp knife in a design that is pleasing to you

Now lift into an enamel pot with a lid

Brush with water and sprinkle over reserved toasted oats, put lid on enamel pot

Put into the preheated oven and immediately turn heat down to 230 C. Bake, with lid on for 20 minutes, then remove lid and continue baking for 30 minutes or until you are happy with the colour of the loaf

Enjoy with lashings of butter and honey!

So, over to you, what is your favourite kind of sourdough? And what would be your perfect sandwich filling?

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