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💡10 pm build your levain

✔️5g starter (100%),
✔️40g water,
✔️40g regular bread flour

1. Mix and let fermen at room temp (73F) for 10 hours.

💡10pm same day oatmeal porridge or soaker
✔️50g rolled oats (I used old fashioned),
✔️200g boiling water

Mix everything and cover for 12 hours.

💡8am next morning
final dough

✔️270g bread flour, (100%)
✔️55g water,
✔️30g soft or melted butter(10%)
✔️30g honey,(10%)
✔️all porridge or soaker (250g)
✔️80g of levain (25%)
✔️5g salt

Mix everything together , autolyse for 40-60min.
💡9am using stand mixer knead the dough until it will start to jump of the bowl and will become round ( about 10-15 min). Kneading will help to develop strength of the dough, which will lead to great volume.

💡11am Bulk rise for 2 hours, perform 1 stretch and fold during that time.

💡1 pm shape the loaf, put in loaf pan, cover, let it rise until triple in volume(78-80F). It should be 1 inch higher than the pan. 4-6 hours

💡7pm oven 375F, bake for 40 min
Brush with melted butter when it’s still hot.

Enjoy 🙌