Sourdough Blossom Honey and Toasted Oats Batard

 

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FORMULA 

375 gms strong white bread flour (75%)

75 gms wholegrain/wholemeal bread flour (15%)

100 gms active sourdough starter (100% hydration = 1:1:1 / 20% inoculation and 10% water / 10% flour)

250 gms water at 30⁰C (86⁰F) (50%)

25 gms wildflower/blossom honey (5%)

10 gms fine sea salt (2%)

plus:

60 gms rolled jumbo oats (old-fashioned or thick-cut oats in the US) (12%)

20 gms linseed/flaxseed (4%)

50 gms boiling water (for the scald = 10%)

This feels rather stiff when kneading. However, it's 70% hydration, made up as follows: 

Water: 250 gms

Water in starter: 50 gms

Water in scald : 50 grams. 

Total: 350 gms

Flour: 375+ 75 = 450gms

Flour in starter: 50 gms

Total 500 gms

Hydration 70%. 

 

Toast the seeds and oats in a dry pan for 3-4 minutes. Then extract 15 gms for a topping and scald the rest with 50 gms boiling water. Set aside to cool. 

Mix the honey into the 250 gms warm water. 

Add the flour and the starter to a large bowl and add the honey/water and mix until there are no dry patches. Rest under cover for 20 minutes.  

Add the salt and cooled oats/linseed scald. Mix until everything is incorporated. 

Stretch and fold the dough at 40-minute intervals for the next two hours at room temperature. (That's three sequences of stretching and folding. 

Leave the dough to increase in volume according to the chart below: 

After bulk fermentation, carefully tip the dough out onto a rice-floured board. Gently shape to match your banneton. Cover and let it rest for 15 minutes. 

Meanwhile, prepare your banneton and sprinkle the extra seeds/oatsonto a large plate.

Spritz the dough and roll the batard / boule in the seeds/oat mixture

Reshape the dough and place seam-side up in the banneton. Place in a plastic bag and leave on the lower shelf of the refrigerator for 12 - 16 hours. 

Preheat your Dutch Oven top 240⁰C (464⁰F). Turn the cold dough out onto parchment paper. Score and place in the hot Dutch oven. Bake with the lid on for 30 minutes. Remove the lid, drop the temperature to 200⁰C (392⁰F) and continue to bake until the internal temperature is 98⁰C (208⁰F), and the loaf is golden brown and hollow-sounding when tapped on the underneartth.  

Cool for at least 2 hours on a rack before cutting

Happy baking.