Honey Buttered Oat Sourdough

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.

Baker's Percentage

• 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

Method

• 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

Note

• 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