OATS AND PORRIDGE BREAD SFM

A surprise 💝 for a friend 

Sourdough bread with oat porridge & flaxseeds

270g.       Bread flour 

15g.          Wholegrain plain flour 

15g.         Whole wheat flour 

230g.      Water

60g.         Active Starter 

6g.            Salt

Oat porridge: 

25g.    Butter

40g.    Rolled oats 

15g.     Flaxseeds 

60g.    Water

Room temperature 24°c 

Autolyse flour & water (cover & rest 1 hrs)

Add starter (cover & rest 30 mins)

Add salt (45 mins)

1 set stretch & fold (30 mins)

Lamination (add oat porridge) (45 mins)

1st coil fold (45 mins)

2nd coil fold (until shaping) 

Bulk fermentation 6hrs (from adding starter to shaping)

Shape & Transfer to banneton basket & cover & rest 20 mins 

Cold retard 12 hrs at 3°c

Freeze 30 mins 

Score & spray water on the dough 

Bake at preheat oven & Dutch oven at 250°c 20 mins (with lid)

220°c 25 mins (without lid)