Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, combine 500 g of bread flour and 100 g of rolled oats. Stir them well.
- In a separate bowl, mix 350 g of water, 100 g of sourdough starter, and 50 g of honey. Stir until blended.
- Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
- If using, add 20 g of melted unsalted butter and mix until fully incorporated.
- Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
- After resting, sprinkle 10 g of salt over the dough and stretch and fold several times to incorporate.
- Perform a series of stretch and folds on the dough at 30-minute intervals over 2 hours.
- Shape the dough into a round ball and transfer it, seam side up, into a floured proofing basket.
- Cover the dough and let it proof at room temperature for 4 to 6 hours.
- Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.
- Turn the proofed dough out onto parchment paper and score the top.
- Carefully place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for an additional 15-20 minutes until golden brown.
- Once baked, transfer the bread to a wire rack to cool for at least 1 hour before slicing.
Nutrition
Notes
Ensure your sourdough starter is active. Allow cooling completely before slicing to avoid a gummy texture.