Скачать или смотреть How to Make Toasted Oat Sourdough

This is a fun spin on my usual sourdough recipe, adding a little nutty oat flavor and a bit of extra protein!
The recipe:
400g strong bakers flour or unbleached, all-purpose flour
100g toasted quick oats (other measurements in baker’s percentages, based on 500g flour/oat total)
70% filtered water (350g)
1.8% fine sea salt (7g)
Mix together; one hour autolyse
25% leaven (125g)
Mix together; 30 minute rest
Three 'modified' coil folds, with 20 minute rests between each.
Let bulk ferment for approximately 4-5 hours (until it looks properly fermented!)
Pre-shape; 5 minute rest
Final shape; rest overnight
Score, spray lightly with water and sprinkle on oats, then bake covered 35 minutes at 440F; uncovered for 21 minutes at 430F.
Let cool before slicing. Enjoy! 😁
Get the Lawei proofing bins here: https://amzn.to/3QwGmeS
An updated version of my scale: https://amzn.to/44nFrFN
These are great bannetons: https://amzn.to/42FzeCx
A great bread lame: https://amzn.to/4lGz1aL