Updated: Jun 8, 2021
Apparently, honey buttered oat sourdough has became my family's favourite for now. We could finish the whole sourdough bread in one seating, I have to make 2 loaves at one go!
Previously, I've shared a Swirly Butterfly Pea with Honey Buttered Oat Sourdough recipe. Read on, if you prefer just a honey oat version, who knows you might be in love with it too.
80% Japanese Bread Flour 200g
10% Japanese All-Purpose Flour 25g
10% Semolina Flour 25g
70% Water 175g
20% Levain 50g
2% Sea Salt 5g
Start by preparing honey buttered oat porridge:
10g unsalted butter, 75g fresh milk, 45g water, 15g honey, 35g oats. Melt butter, add oats, and cook for approx. 5 minutes, Lastly, add fresh milk, water, honey, and cook until slightly thickened, set aside and cool
Autolyse flour and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt, honey buttered oat porridge and rest for 10-15 minutes
Stretch and fold, once and rest for 30 minutes
Lamination of dough, rest for 30 minutes
Coil fold 3-4 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping
Shape the dough, proof the dough in the banneton basket for 10-20 minutes
Cold retard for 8-9 hours at 1-3°C
Place dutch oven in the oven and preheat at 250°C for 30 minutes
Bake covered at 250°C for 22 minutes, and bake another 20 minutes at 230°C uncovered
Cool for at least 6 hours before slicing
Total bulk time 5 hours at 25°C.
Nippon Murasaki Botan is used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out