Tuesday, March 6, 2012

Oat Sourdough Bread with Buttermilk and Dried Fruit

with dates

with unsulfured apricots

Sourdough Starter:
38 g whole wheat sourdough culture
373 g water
308 g whole wheat flour
Let ferment for 20 hours.

Oatmeal:
160 g steel cut oats (1 cup)
944 g water (4 cups)
In a medium-size pot, bring the water to boil and add the steel cut oats. Cover the pot with the lid and simmer the oats for 30 minutes. Let cool and refrigerate until you're ready to use it.

Final Dough:
Combine :
869 g oatmeal
540 g buttermilk
999 g stone ground rye flour
Let sit at room temperature for 45 minutes.
Then add:
all of the sourdough starter but 2 tablespoons
23 g salt.
Knead the dough, cover and let ferment for 9 hours 30 minutes. Put the dough in two loaf pans (lined with parchment paper) press dried fruit (dates /apricots) in the shaped loaves and proof for 2 hour and 15 minutes.

Before proofing

Fully proofed


Bake:
for 20 minutes at 490 F
for 30 minutes at 460 F
for 25 minutes at 400F.


Loaves was sent to Yeastspotting.

2 comments:

  1. wolalabym temperature w C:)

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  2. Dota:
    przeliczniki w sieci sa latwo dostepne; ja funkcjonuje w stopniach Farenheita i przy pieczeniu nie mysle juz o Celsjuszach; poza tym kazdy piekarnik pracuje inaczej (gazowy/ elektryczny ) i dodatkowo polozenie tez ma znaczenie (czytalam, ze w NY piekarnik grzeje mocniej). W pieczeniu chleba liczy sie doswiadczenie, a przepisy trzeba traktowac jak inspiracje.

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