Artisan Sourdough Bread (Porridge - rolled oats, flaxseeds, butter & milk)（酸面团面包 - 燕麦片、亚麻籽、黄油和牛奶）

Fragrant & Delicious Sourdough Bread (porridge - rolled oats, flaxseeds, butter & milk)
300g Strong bread flour
25g. Whole wheat flour
260g. Water (reserve 10g to be added to the salt)
65g. Active Starter
6g. Salt
Prepare active starter :
Feed at 30g starter 30g bread flour 30g water until rises to its peak ie triple. Try to feed it a couple of times before using it.
Prepare oat porridge:
40g. Rolled oats
15g. Flaxseeds
15g. Unsalted butter
60g. Milk
⁃ fry oats & flaxseeds until seeds crackle
⁃ Add butter & fry until golden brown
⁃ Off heat. Add milk & soak for an hour. Set aside
Room temperature 25°c
Method:
Autolyse flour & water (reserve 10g water for salt) for an hour
⁃ Add starter (mix & rest 15 mins)
⁃ Add salt (mix & rest 30 mins)
⁃ Do one set of stretch & fold (rest 30 mins)
⁃ Lamination - spread out the oat porridge (rest 45 mins)
⁃ 2 sets of coil fold (rest 60 mins; (until puffy & jiggle as your shake the bowl gently) for shaping) ie rises about 50% - 70%
⁃ Shape & place into the banneton basket in the ziplock bag
⁃ Transfer to the fridge for cold retard for 15 hrs at 4°c
Preheat oven & Dutch oven at 250°c for an hour
Dust flour, score & bake at 250°c for 25 mins (with lid on)
210°c for 15 mins (without lid)
After baking, Leave it remains in the oven (with its door slightly open) for 15 mins
Remove & cool on the wire rack for 3 hrs (completely cool) before slicing
（酸面团面包 - 燕麦片、亚麻籽、黄油和牛奶）
300克 强力面包粉
25克。全麦面粉
260克 水（预留10g加入盐中）
65克。野生酵母
6克。 盐
准备野生酵母：
喂食 30g 野生酵母, 30g 面包粉 30g 水，直到上升到峰值，即三倍。在使用前尝试喂它几次。
准备燕麦粥：
40克。燕麦片
15克。亚麻种子
15克。无盐黄油
60克。牛奶
⁃ 将燕麦和亚麻籽炒至爆裂
⁃ 加入黄油，炸至金黄色
⁃ 关闭热量。加入牛奶，浸泡一小时。搁置
室温 25°c
方法：
自溶面粉和水（预留 10g 水放盐）一小时
⁃ 添加野生酵母（混合并休息 15 分钟）
⁃ 加盐（混合并休息 30 分钟）
⁃ 做一组拉伸和折叠（休息 30 分钟）
⁃ 覆膜 - 将燕麦粥摊开（休息 45 分钟）
⁃ 2组线圈折叠（休息60分钟；直到浮肿塑形）
⁃ 塑形并放入自封袋中的班纳通篮中
⁃ 转移到冰箱冷藏15小时 4 degree
烤箱和荷兰烤箱在 250°C 下预热一小时
在 250°C 下烤 25 分钟（盖上盖子）
210°C 15分钟（不盖盖子）
烘烤后，将其留在烤箱中（门微开）15分钟
切片前取出并在金属架上冷却 3 小时（完全冷却）

[@MyChilepepper]

Silence is golden bread

[@themolluscdimension]

Looks painstakingly delicious & I love the scoring.

[@aldrinayun528]

Thank you 🙏

[@lberry1391]

Scoring is beautiful..... More more sourdough pls.... ❤❤

[@aldrinayun528]

Thank you 🙏🏻

[@kngsm]

Awesome, just subscribed your channel ❤

[@aldrinayun528]

Thank you 🙏

[@kngsm]

​@aldrinayun528 may I ask the purpose to leave in oven for 15 minutes after baked. Thanks

[@aldrinayun528]

@@kngsm For drier crumbs. But not necessary ☺️

[@Jayne747]

Very nice n soft SD bread... Good job.

[@aldrinayun528]

Thank you 🙏🏻

[@afroditemoser579]

Wow another wonderful bread.Aldina may l ask what size is your baneton. Thank you

[@aldrinayun528]

Thank you my friend. It’s 25cm/10 inches.

[@Kokeshiflower]

Looks wonderful, do you think white spelt would work too? instead of whole wheat?

[@aldrinayun528]

Yes.

[@aldrinayun528]

Yes

[@zoeter9921]

May I know the objective of leaving it in the oven for 15mins after baking?

[@aldrinayun528]

Drier & lighter crumbs

[@zoeter9921]

@@aldrinayun528 Something new to me, thanks for sharing 💕