Oatmeal Sourdough Bread Recipe

Sourdough Oatmeal Bread: No Fuss Sourdough …

WEBMay 17, 2021 · Autolyse the sourdough starter, water, oatmeal, flour and salt. Add additional whole oats via stretches and folds or lamination. …

Rating: 4.5/5(30)
1. Autolyse:Weigh out your starter and water in a glass or ceramic bowl. Mix them together so that the starter is dissolved.Then add your flour, salt and chopped rolled oats and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together (see photo).Cover the dough with cling film or a tea towel and let it sit for around an hour.
2. Forming Up Your Dough:Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
3. Stretch & Fold:You need to add the whole rolled oats to your dough during the stretch and fold phase. It's very easy to do! Try to add the oats around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the oats on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.Optional - you can add the wholed rolled oats via lamination if you desire (see notes for extra info)
4. Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home. (see notes)

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