Oatmeal bread recipe

125 g rolled oats

250g water

pinch of salt

1. first cook your oats with water and pinch of salt. let it cool for a couple of hours until room temp, move onto step 2 while you are waiting for your porridge to cool

dough ingredients (double the recipe to make 2 loaves)

360g bread flour

140 g whole wheat flour

375 g water

75 g young sourdough starter

12 g sea salt

cooked and cooled porridge

2. mix your bread flour, whole wheat flour, and water in a bowl, mix well until no more chunks of flour set aside for 2 hours.

3. once your porridge is cooled add the sourdough starter and cooled porridge mix well.

4. 30 minutes later add your salt and a splash of water, mix well

5 . over the next 2 hours preform 4 sets of stretch and folds 30 minutes apart

6. bulk ferment for 3-5 hours or until increased in volume by 50%

7. dust work surface and place dough on counter. loosely shape it into a round ball creating tension, let it rest for 30 minutes (bench rest)

8. flip dough over seam side up and shape it into a batard.

9. roll the outside in rilled oats and place into a banneton covered overnight in the fridge.

10. preheat oven with dutch oven inside to 500 fahrenheit 1 hour before you bake.

11. flip loaf into dough oven seam side down with a couple of ice cubes and the lid on the top.

after 30 minutes of baking remove the lid and turn the oven down to 450 for the last 15-20 minutes

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sourdough brioche bread recipe

150g sourdough starter

550 g all-purpose flour with around 11% protein

60g g granulated sugar

4 large eggs

125 g milk

10 g salt

225 g unsalted butter room temperature, cut into cubes

Add the flour, sugar, salt, eggs, milk, starter, and salt into a stand mixer fitted with a dough hook.

Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Mix this dough for around 5 minutes to develop the gluten.

Add the cubed butter, a few pieces at a time. Incorporate each cube before the next addition. Turn the mixer on medium and mix it for 10-15 minutes.

Make sure the dough passes the window pane test, if it doesn’t, continue mixing until it does

Let proof in a warm place for 4-5 hours or until it’s increased in volume and is puffy. It doesn’t need to fully double in size, it can be around 25% larger, you need to be careful not to overferment this dough.

Place the dough onto a floured surface and cut into 16 equal pieces.

Shape into little balls and place into 2 bread loaf pans, 8 pieces per pan.

Let proof until doubled and puffy, this should take around 5-8 hours

Pre-heat the oven to 400°F(200°C).

Brush the tops of the loaves with egg wash. Bake for around 25-30 minutes until deep golden brown. If you find the top of the bread darkening too much, loosely cover with foil. Once baked, let it cool to room temperature.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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