Honey Oat Sourdough Loaf
This recipe is for a perfect 100% sourdough loaf that is neutral for any sandwich or spread you'd like! A bit sweetened with honey and full of complex sourdough flavor, it's way better than any supermarket sandwich bread. It's made in a pullman loaf pan for a perfectly square look!
Equipment
- 13-inch pullman loaf pan
Ingredients
Levain
- 80g mature sourdough starter
- 150g water
- 50g rye flour
- 100g bread flour
Soaker
- 55g oats
- 12g salt
- 130g boiling water
Dough
- all the levain
- all the soaker
- 220g water
- 150g rye flour
- 375g bread flour
- 50g oat flour
- 50g honey
- 70g olive oil
Instructions
- Combine the levain thoroughly in one container and the soaker in another. Let sit overnight (10-12 hours).
- In a large bowl or container, mix all the dough ingredients together by squeezing them with your hand. The dough should come together with no dry bits left. It will be shaggy at this point. Cover and let rest for thirty minutes.
- Fold the dough a few times until the dough is a little smoother. Cover and let sit for bulk fermentation for 5 hours, folding every hour.
- Grease your 13-inch Pullman pan and lid. Oil a surface to work on and dump the dough out onto it. Gently press/open the dough into a wide (about 13-inch) rectangle, then roll it up, slightly pulling the dough as you roll so you hold some tension in the roll. You should end up with a wide cylinder. Carefully lift the cylinder and place it in your Pullman pan, seam-side down and folding the sides underneath if there’s any width excess. Cover with the lid and let proof for 1-2 hours or until the dough is about an inch from the lid. Preheat the oven to 400°F as you let the dough come up to half an inch below the cover.
- Bake for 50 minutes then remove the lid. Bake for another 10 minutes. Remove from the pan and let cool on a cooling rack.
Notes
If you don't have a pullman loaf pan, this recipe can be made in two smaller loaf pans with no lid. To do this, split the dough when you shape and place into the two loaf pans. Egg wash (with one egg and a splash of water) the tops of the loaves and sprinkle with some oats if desired.
You can replace the oat flour with all-purpose flour.