Monday, April 19, 2010

No Knead, Sour Dough Oat Bread

No Knead Sour Dough Oat Bread

Nothing could be easier than this recipe. You mix in T.M at about 4pm. one day and form it to cook at 10 am the next morning. It will need to double on the second rise, so should be ready for lunch. Because it is 18 hours ( mostly overnight) a good flavour develops.

90g. oats
90g whole wheat flour premix ( I use Lauke)
300g white bread flour premix ( I use Lauke)
1 cup of starter ( about the consistency of thick pancake batter)
1 cup of water, warm
AT 4pm...........
Weigh above ingredients into T.M bowl Mix 5 seconds on speed 7.
Knead 1min 30 seconds on interval speed.
The mix should be a bit sticky, if not add another Tablespoon of water and mix at interval for 15 seconds.
Oil a large bowl and pat mix into a round shape and place in bowl.
Spray with water and cover with plastic,a shower cap, glad wrap,or into a plastic shopping bag tied so that it is fairly air tight.
Dont worry if nothing seems to have happened by the time you go to bed .Just leave it in a warm place.
It should have nearly doubled, by about 10 am. tip it onto your bench and form it into whatever shape you wish.
Leave on the bench while you prepare tin, Pyrex cooking dish, cast iron pot . or what ever you choose.
Oil tin, coat generously with rolled oats, bottom and sides.
Place dough into tin with any folded seams underneath. Spray with water, sprinkle with oats, spray again (this helps the oats stick)
Cover with plastic, place in warm place to double. Should take about an hour to 1 1/2. If it is cold and the dough is slow to double, fill the sink with boiling water and place a rack over the water , place the bread on the rack and cover the lot with a table cloth. or put it in the car which is in the sun, or in the over set at 50 or in the bed with the electric blanket on.

Heat oven to 220
Make a "tent" with foil allowing for a little more "bounce"(growth) in the oven.
Make 1cm. slashes across the top, spray again with water.
Place in center of oven.cook for 30 mins with "lid" on , remove lid and cook for 20 mins. more. Take out of tin turn upside down and bake for a further 10 mins.
Resist cutting, if you can, for 1 hour.

This is a basic loaf that can be adapted in many ways, but is best to start out simple and get the feel of the bread.
The texture is good fresh but also very good toasted.

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