Description
A delicious and wholesome Honey Oat Sourdough Bread, perfect for any meal.
Ingredients
Scale
- 625 grams bread flour (about 4 cups)
- 100 grams active sourdough starter (about 1 cup)
- 10 grams salt (about 1 3/4 teaspoon)
- 450 grams water (about 1 1/2 cups)
- 30 grams honey
- 50 grams rolled oats (extra for topping)
Instructions
- Combine sourdough starter, water, and flour in a large mixing bowl and mix with a wooden spoon until dense.
- Let the mixture sit for one hour (autolyse stage).
- Add salt, honey, and oats and let sit for another 30 minutes.
- Perform the first stretch and fold or coil fold method on the dough.
- Rest the dough for another 30 minutes and repeat the folding process; repeat 3-4 more times at 30 minute intervals.
- Once the dough has doubled in size, shape it into a ball and prepare for the fridge.
- Line a bowl with a towel or use a proofing basket, flour the surface, and place the dough smooth side down inside.
- Cover with plastic wrap and let it sit in the fridge for at least 12 hours (up to 24 hours).
- Preheat the oven to 425 degrees Fahrenheit with a dutch oven inside.
- Gently flip the dough onto parchment paper, spray with water, and sprinkle oats on top.
- Cut slits or designs in the dough for rising and transfer it into the hot dutch oven.
- Add ice cubes outside the parchment for a bubbly crust if desired.
- Bake for 35 minutes, checking at 30 minutes; remove the lid to brown if necessary.
- Cool the bread completely on a rack before slicing.
Notes
- Using wet hands can make folding the dough easier.
- Wheat flour can be used to flour the towel to prevent dough sticking.
- For best results, use a preheated dutch oven for baking.
- Prep Time: 1 hour
- Cook Time: 35-55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Bread baking
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg