Sourdough with Steel Cut Oats

Posted by orutherfurd Tue, Jan 31, 2023 11:39 PM · no reviews

Bake Mode Keep screen on while baking

Adapted from Sourdough by Science by Karyn Lynn Newman. The small amount of starter is because I made a mistake when first making the recipe, but then ran with it because I'd already started.

Total Formula

985 g total (226.44% hydration)

all-purpose flour 435 g (100%)
100%-hydration sourdough starter 30 g (6.9%)
water 411 g (94.48%)
steel cut oats 100 g (22.99%)
salt 9 g (2.07%)

%	Ingredient	Metric	U.S.
100%	all-purpose flour	435 g	15.34 oz
6.9%	100%-hydration sourdough starter	30 g	1.06 oz
94.48%	water	411 g	14.5 oz
22.99%	steel cut oats	100 g	3.53 oz
2.07%	salt	9 g	.32 oz
226.44%	Total	985 g	2 lbs, 2.74 oz

Soaker

100 g steel cut oats
120 g water
Total 220 g

Ingredient	Metric	U.S.	Volume
steel cut oats	100 g	3.53 oz	5/8 cup
water	120 g	4.23 oz	1/2 cup
Total	220 g	7.76 oz

Water weight estimated from https://www.reddit.com/r/AskCulinary/comments/j7yree/whats_the_maximum_amount_of_water_that_oats_can/ - need to verify this next time I bake it.

Final Dough

30 g 100%-hydration sourdough starter (6.9%)
435 g all-purpose flour (100%)
291 g water (66.9%)
220 g soaker
9 g salt (2.07%)
Total 985 g

%	Ingredient	Metric	U.S.	Volume
6.9%	100%-hydration sourdough starter	30 g	1.06 oz	1/8 cup
100%	all-purpose flour	435 g	15.34 oz	3 1/2 cup
66.9%	water	291 g	10.26 oz	1 1/4 cup
	soaker	220 g	7.76 oz	—
2.07%	salt	9 g	.32 oz	1 1/2 tsp
	Total	985 g	2 lbs, 2.74 oz

Mix all ingredients except salt and until combined and let sit for 30 to 60 minutes.

Add in the salt.

Ferment for 12 hours with 3 series of folds early on.

Shape, moisten surface with water and roll in rolled-oats, then retard overnight.

Preheat oven to 500°F. Load bread, lower oven to 450°F and bake covered with steam for 20 minutes then uncovered for another 25 minutes, lowering the temperature to 425°F if browning too much.