Saturday, April 26, 2008

Oat Sourdough Bread for BBD#9

Recipe by:zainab


Astrid from Paulchen's Foodblog selected oat as theme for this month's Bread Baking Day.

BreadBakingDay #9 - bread with oat


I got inspired from zorra for this recipe & the method from iban.



For more information about sourdough starter you can read Susan post about Sourdough Starter from Scratch .

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60 g (1/2 cup + 1 Tablespoon) oat flour.
374 g (2 1/2 cups) whole wheat flour.
670 g (4 1/2 cups) high gluten white flour.
1 1/2 teaspoons salt.
2 teaspoons sugar.
2 teaspoons yeast.
46 g (1/2 cup + 1 Tablespoon) milk powder.
2 Tablespoons oil.
90 g (1/3 cup) sourdough starter.
3 cups water.



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1) Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough.

2) Cover dough and let rise in warm place until doubled in size, about 1 1/2 hour, stretch & fold every 30 minutes.

3) Divide dough into 2 pieces

4) Shape each piece into round loaf, cover; let it rise in warm place until doubled in size, about 40-60 minutes.

5) Meanwhile, preheat the oven to 500 F.

6) Before baking dust flour over the top of the loaf, slash the bread.

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7) Reduce the heat to 400F, bake for 15 minutes with steam, & another 15 minutes without steam.

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12 comments:

Sunshinemom said...

Wow is all I can say!

Ibán said...

Very honoured to have "inspired" you...although, watching the quality of breads you bake....I really wonder how my post for bread novices could help you at all!! :)

Great bread!!

Arabic Bites said...

Sunshinemom,
Thank you.

iban,
Thanks for your visit and sweet comment.
I always keep an eye on your blog to see what you baking ;)
I'll try your bread recipes soon when I have time.
Keep visiting :)
Thanks again

zainab

Anonymous said...

Gorgeous bread,Can't wait to try this one!

Thank you

Arabic Bites said...

Thanks,hope you like it.

zainab

Susan said...

Beautiful bread and photos, as usual!

Arabic Bites said...

susan,
Thank you.


zainab

zorra said...

I love to be your inspiration. ;-)
Wonderful loaves!

Anonymous said...

Hi.
Is your sourdough starter thin (i.e. 100% hydrated) or thick (i.e. 25-50% hydrated)? Also I'm assuming that it's not a sweet sourdough starter, right?
Thanks

Arabic Bites said...

zorra,
Thanks

Anonymous,
about the starter I use 1\2 part water + 1 part flour with a pinch of salt & sugar.
Feed the sourdough at least once a day (usually in the evening) with 1 part flour and 1 part water.
so my starter not so thin.
I hope this help you.

zainab

Dog Grrrrl said...

I made your recipe and it was fabulous - thanks!

Rosa's Yummy Yums said...

What fabulous loaves! Wow!

Cheers,

Rosa

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