No Knead Oatmeal Sourdough
This is a white sourdough full of the healthy goodness of whole grain, rolled oats. All my bread recipes follow the 12 Steps of Bread Baking, click to find out more. Recipe makes one large or two small loaves of bread.
Ingredients
- 200 g White Sourdough Starter
- 400 g Warm Water 100° F
- 100 g Thick Rolled Oats like Bob's Red Mill Organic
- 450 g Bread Flour
- 11 g Sea Salt
Topping
- 3 T Thick Rolled Oats
Instructions
1. Scaling
- Weigh all ingredients using a digital metric scale.
2. Mixing
- Mix sourdough starter and water to form a slurry.
- Mix in the thick rolled oats.
- Mix in the bread flour by hand (or with a Danish dough hook).
- Cover and set aside for 30 minutes.
- Sprinkle sea salt on top.
- Fold the dough by pulling on the outside and folding over the middle so the salt is enclose.
- Next, cut through the dough with two fingers to mix in the in the sea salt. Fold the dough once more and turn it over so the folds are on the bottom.
- Cover and set aside for 10 minutes.
- First Fold: Fold the dough again by pulling up on the outside and folding over the middle about 6-8 times.
- Turn the dough over so the folds are on the bottom.
- Cover and set aside for 30 minutes. Second Fold: repeat fold according to last step. Third & Fourth Fold: Repeat twice more waiting 30 minutes between folds, for a total of four folds.
3. Bulk Fermentation
- After the fourth fold, cover and set the dough aside to bulk ferment. This may take 4-6 hours depending on the temperature. Warmer temperature promotes yeast growth so the bulk fermentation will happen quicker.
4. Folding (sometimes called Punching)
- Once dough has doubled dump it on to a floured work surface. Using floured hands, press gently down on the dough to express some air.
5. Dividing
- This recipe makes one large loaf of bread, so no dividing is necessary. Hint: If you prefer two smaller loaves of bread, you can divide the dough in half at this step.
6. Preshaping/Rounding
- Pull the outside edges of the dough to the middle until you have all the edges gathered in the center. Pinch them together.
- Flip the dough over so the seam side is facing down.
7. Bench Proof/Resting
- Allow the dough to relax on the counter for 5-10 minutes. Meanwhile, prepare the banneton (if using) with a sprinkle of oats.
8. Makeup and Panning
- Finish forming the dough into a tight ball by cupping hands and pulling the ball towards yourself. Turn it a quarter turn, and pull again. Finish by turning the ball around on the counter to tighten it. Hint: If the ball is not tightening, try cleaning some of the flour from the counter. Less flour will create more friction allowing the ball to tighten.
9. Proofing
- Place the ball seam side down into the bannteon.
- Set aside for 45-60 minutes at room temperature to proof. Or set inside the refrigrerator to proof for 8-24 hours. A long, cold proof will develop more sourdough flavor in the final bread.
10. Baking
- Place a Dutch oven with lid into a cold even. Set oven for 475°F/250°C. Preheat for 45 minutes.
- Remove Dutch oven and take the lid off. Caution! It will be hot.
- Gently turn the dough ball upside down into the hot Dutch oven so the bottom is face up.
- Replace lid and put Dutch oven into the oven. Bake for 30 minutes. Remove lid. Bake 6-8 minutes longer, depending on preferred crust color (photo shows color after 30 minutes baked with lid on). I like it darker, so would bake it for another 6 minutes.
11. Cooling
- Allow the bread to cool on a rack for at least 20 minutes before cutting and eating.
12. Storing
- The loaf of bread can be stored cut side down on a cutting board for 24 hours. After 24 hours, either put it in a plastic bag for up to two more days or slice bread and store in the freezer.