I was so very happy to see Ru back with us that I decided to make her Toasted Oat Sourdough. I started of with a hiss and a roar and then decided I should check the recipe (alway dodgy to trust memory these days.)
Wednesday evening I milled the whole wheat berries and rye berries that I would need for this recipe. I sifted the wheat flour to get the bran.
Levain Build (wednesday evening)
25 g refreshed starter + 105 g flour + 28 g bran + 106 g water. Mix and leave overnight on bench.
Soaker (Thursday morning)
133 g rolled oats, dry toasted then cooled. Then added 266 g boiling water, covered and left while I went off to Pilates.
Levain has risen but not looking as active as I would like so quite happy it is not ready yet.
Final Dough Thursday 12:30 pm
Levain is looking better, temperature has risen a bit so ok, ready to go. Mix together 438 g bread flour + 20 g gluten + 229 g wholewheat + 8 g rye and 275 g water. Not enough water for this dough!! Added another 55 g – still too stiff. Added soaker and mixed in more or less. Still to dry but will leave to autolyse 1 hour.
1:30 pm Add 17.8 g salt, 263 g levain and mix in. It is still too firm for me so added another 50 g water. Still think dough is too firm, I don’t want a dense loaf. I think I will add more water over stretch and folds.
Stretch and fold 3 times incorporating another 30 g water (total water is now 410 g instead of 275 g!) and dough while still firm is more pliable. Leave to bulk ferment.
7:30 pm dough has increased in volume 60 – 70% so I preshape,- Lovely firm preshape leave for 45 minutes before easy final shaping. Dough was divided into 2 * 555 g and 1 * .675 g loaves. Overnight retard and baked Friday morning at 240 deg C, 15 minutes lid on and 20 minutes lid off.
I checked Ru’s method when I was ready to mix the dough and realised that she had used the wholewheat flour in her levain build. I had used the bran + bread flour and the sifted wheat flour in the main dough. This dough was super thirsty and it ends up at about 94 % hydration and I think I could have added more water still.
Question: would using the wholewheat flour this way be more thirsty than if I had used it in the levain? Does the added gluten make it more thirsty?
This bread is really delicious and it will certainly be made often in future. The 2 smaller loaves were gifts for friends.
I needed some hamburger buns so I used the Hokkaido Milk bread recipe posted by Breadbabies. 100g rolls, flattened slightly before baking, brushed with milk and topped with sesame seed. Hamburgers are on the menu tonight so I will see how it goes.