Oatmeal Sourdough Rye Loaves
The bread seemed to be little heavy when I ate the next day after baking. But two days later it appeared to be very good loaf: fresh and hearty.
For Oatmeal:
72 g organic steel cut (Irish style) oats
418 g water
Inn a medium-size pot, bring the water to boil and add the steel cut oats. Cover the pot with the lid and simmer the oats for 30 minutes. Let cool and refrigerate until you’re ready to use it.
Oatmeal and Raisins
Final Dough:
411 g oatmeal
400 g rye sourdough starter (100% hydration)
470 g whole wheat sourdough starter (100% hydration)
Rye Starter and Wheat Starter
514 g water
100g organic Thompson raisins
25 g salt
In a large mixing bowl combine the ingredients listed above
Ingredients before adding stone ground rye flour
and than knead the dough after adding:
1100 g stone ground rye flour
Final Dough
Cover the bowl and let ferment for 11-12 hours. Then pack the dough into 2 loaf pans and let proof for 2 hours plus time for preheating an oven to 500F (about 50 minutes).
Dough after 11 hours of fermentation
Bake:
for 20 minutes at 490 F
for 20 minutes at 460 F
for 10 minutes at 400F (without the pans).
Submitted to Yeastspotting.
