Sourdough with Steel Cut Oats
Posted by orutherfurd Tue, Jan 31, 2023 11:39 PM | no reviews
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.
| Ingredient | Metric | U.S. | Baker's % |
|---|---|---|---|
| all-purpose flour | 435 g | 15.34 oz | 100% |
| 100%-hydration sourdough starter | 30 g | 1.06 oz | 6.9% |
| water | 411 g | 14.5 oz | 94.48% |
| steel cut oats | 100 g | 3.53 oz | 22.99% |
| salt | 9 g | .32 oz | 2.07% |
| Total | 985 g | 2 lbs, 2.74 oz | 226.44% |
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| 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.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| 100%-hydration sourdough starter | 30 g | 1.06 oz | 1/8 cup | 6.9% |
| all-purpose flour | 435 g | 15.34 oz | 3 1/2 cup | 100% |
| water | 291 g | 10.26 oz | 1 1/4 cup | 66.9% |
| soaker | 220 g | 7.76 oz | ||
| salt | 9 g | .32 oz | 1 1/2 tsp | 2.07% |
| 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.
