I started again to feed my sourdough again that is always keep in my fridge if I haven’t got time to make bread.
A week ago, I took out 100g of my old sourdough from the fridge, let it rest in the room temperature for half day (because the weather was down to 12°C), then I started to feed it with 50g of organic rye flour and 50g of water everyday to make it active again. After 3 days, it started to be bubbly, so I knew my sourdough is still alive, (actually I kept my sourdough for 1 year already, I only feed it again if I want to make bread, so cruel am I, hehe)?
Ok, the day before I want to make a loaf, I keep feed my sourdough with 50g rye flour and 50g of water, 12 hours later, I check it again, it seems so active and bubbly with a nice smell. And this time, I want to make a healthy loaf with lots of oats.
Oaty Sourdough Bread
- White strong flour 350g
- Wheat germ 50g
- Organic oatmeal 70g
- Sea salt 10g
- Honey 20g
- Olive oil 10g
- Sourdough starter 300g
- Lukewarm water 225ml
- Combine the strong flour, wheat germ, oatmeal, sea salt, honey, sourdough starter and I add the water a little at a time to bring everything together with my hands, or you can use with a stand mixer or your bread machine, it’s up to you by which way you like the most. But this time, I like to use my hands to knead my loaf.
- About 5 minutes later, it start to corporate, so I added the olive oil into the dough and keep kneading it for about 10 to 12 minutes until it became smooth and elastic, so I torn a bit of the dough and stretch all the corner, until I saw it look like a sheet of muslin when I hold it up to point in front of the window.
- Then put the dough into an oiled container, spray some water on top and cover with an oiled cling film, leave in the room temperature (my room is 12°C) for about 24 hours, because I like my bread fermenting and proofing for a springy loaf.
- After 24 hours, take the dough out on a floured table, deflate it and fold it from all the corner into the middle, knead it for few minutes, divide into 3 equal portions, and roll it like a ball shape, cover with a clean tea towel and rest on the table for about 15 minutes.
- Roll each dough into a rectangle shape with a rolling pin, fold 1/3 of the right and left side into the middle to make it like a book. Fold it and roll it again, seal the bottom and make it a nice roll shape. Put them into an oiled loaf tin, Put the lid on if your tin has a lid. Put it into a warm place to let it proof for another 60 to 90 minutes.
- !0 minutes before finish the proofing time, preheat the oven into 425°F/220°C/200°C (fan oven), or gas mark 7, meanwhile, put a bowl of hot water into the bottom of oven to make it steaming.
- Spray the loaf with a little bit of water, and bake into the preheat oven for about 10 minutes, and turn the temperature to 400°F/200°C/180°C (fan oven), or gas mark 6 for another 20 to 25 minutes, until it cook and golden brown.
- Take the bread out and tab the bottom of the bread, if it sounds hollow, it is cook, if not, back into the oven for another 5 to 10 minutes.
- Cool down onto a wire rack.