White Bread with Oats

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An incredibly soft bread with a rather mild flavor and a large portion of healthy oats.

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White Bread with Oats

  • Servings: 1 loaf of about 1kg
  • Difficulty: easy
  • Print

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Ingredients

  • 365g / 12.9oz of bread flour or plain wheat flour
  • 425g / 15.0oz of water, cold
  • 12g / 1 tbsp of salt
  • a hazelnut-sized portion of fresh yeast
  • 200g / 7.1oz of quick 1-minute oats

Equipment

  • cast iron or ceramic pot with a lid

Preparation

  1. Prepare the dough: Mix flour, oats and salt in a large bowl. From the water set aside a dram (about 3 – 4 tbsps). Dissolve the yeast in it. Add the rest of the water to the mixture. Finally, add the dissolved yeast. Using your hand knead the dough until it is smooth and slightly sticky. Cover the dough airtight with a lid or aluminum foil. The surface of the dough shouldn’t get dry. Set the dough aside to rest and mature for 24 hours at room temperature.

  2. Stretch and fold the dough: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl.

  3. Form a loaf: Depending on what kind of a pot you are using form a round or oblong loaf. If you like – this step is optional – spray your loaf slightly with water and roll in oats. Place it in a proofing basket or any basket lined with a clean kitchen towel and dusted with flour. Cover the basket with a clean cloth and set aside for 1 hour.

  4. Preheat the oven, with the pot in it, to 250°C / 485°F.

  5. Take the hot pot out of the oven, let the dough fall out of the basket directly into the pot (you don’t need baking parchment), cover the pot with the lid and put it back in the oven. Reduce the heat to 230°C / 445°F and bake for 45 minutes.

 

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