Posted by orutherfurd Fri, Oct 09, 2020 01:00 PM | no reviews
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| bread flour | 362 g | 12.73 oz | 2 3/4 cup | 100% |
| rolled oats | 99 g | 3.49 oz | 1 cup | 27.42% |
| butter, softened | 28 g | .99 oz | 1/8 cup | 7.76% |
| salt | 9 g | .32 oz | 1 1/2 tsp | 2.53% |
| brown sugar | 40 g | 1.41 oz | 1/8 cup | 11.08% |
| instant yeast | 6 g | .22 oz | 2 tsp | 1.72% |
| milk, lukewarm | 283 g | 9.98 oz | 1 1/4 cup | 78.39% |
| Total | 827 g | 1 lb, 13.15 oz |
Mix all ingredients and knead well. I found it to be a very, very sticky dough. Don't often wish for a mixer, but this made me wish for one.
Let rise 1 hour.
Shape, optionally coat in rolled oats, and proof for 1 to 1 1/2 hours.
Bake at 350°F for 35 to 40 minutes (for ~830g loaves). 190°F is expected internal temp.
Note to self: made w/100% white whole wheat, adding ~100g of starter discard, ~60g extra milk, and 15g rye (because had the berries on hand). for 2x2lb scaling. Ended-up with 2x1014g loaves. Probably could have done a little more milk. Previously, I've done 15% whole wheat, which has been great.