Ingredients
Equipment
Method
Preparation Steps
- In a large mixing bowl, combine bread flour and rolled oats. Mix until evenly distributed.
- In a separate bowl, blend water, sourdough starter, and honey until well combined.
- Pour the wet mixture into the dry ingredients. Mix until a shaggy dough forms.
- Optionally, drizzle in melted butter and stir until incorporated.
- Cover with a damp cloth and let the dough rest for about 30 minutes.
- Sprinkle salt over the dough and stretch and fold it several times until salt is dissolved.
- With wet hands, stretch and fold the dough over itself for a total of 4 rounds.
- Gently shape the dough into a round ball and place seam side up in a floured basket.
- Cover the dough and let it proof at room temperature for 4 to 6 hours.
- Preheat the oven to 450°F (230°C) and heat a Dutch oven inside.
- Turn the risen dough onto parchment paper, score the top, and sprinkle additional oats.
- Place the dough in the hot Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
Nutrition
Notes
Ensure your sourdough starter is active for the best rise. Allow the dough to rest during autolyse for better texture.