I've been baking bread with rolled oats for a long time now - absolutely no need to make porridge first - just add the rolled oats to the flour mixture, mix in dry, and they will soak into the dough just fine with just cold water. Much easier and reduces any chance of having weird porridge chunks in the dough.
I’d love to know if you increase the hydration when you add dry oats. I’ve made several loaves with the wet porridge and I find the crumb a bit dense and gummy. Not a fan.
I just stick with about 70 percent hydration plus a fairly big hit of my runny starter, which probably takes the effective hydration level up. But the point really I was trying to make is that adding some oats into the dough can be just easy, by feel, and needn't be a science or require an extra step. The oats effectively become porridge naturally during the ferment.
The point of cooking the oats is that the starches gelatenize so that more water is in the starches than you can usually get. It's like a tangzhong. If you bake one with oats just added and one with porridge there will be a difference in texture and shelf life 😊
I baked this bread the other day and it was just wonderful - the taste, smell, texture of the crust and crumb - everything perfect. You've outdone yourself with this one, Sune!
I just love watching you mix, shape and bake beautiful bread. Your lessons and experiments have been very helpful. My sourdough starter is very strong and my bread has improved dramatically in both taste and crumb. Thank you for being such a great teacher. I have my oatmeal batards sitting in the refrigerator retarding and will bake one tomorrow morning in my newly arrived Challenger Bread Pan and the other in my steam oven. I'm looking forward to seeing which one will be the winner.
You savage! That was mesmerizing to watch! I did learn something today, and I hope you never stop baking because I want to continue learning. Thank you, Sune!
I just baked two loaves using this recipe. It looks amazing and the oven spring better than I had expected. Now it is cooling off on the racks and cannot wait to cut into it to try a slice. I wish I can upload a photo of the final result. Many thanks for sharing this Sune. Another of my family favourite is your Danish Rugbrød. Great recipes! Cheers.
Thanks for the recipe, I deviated from it by adding a teaspoon of honey and 0.5g cinnamon to the oats and water mix and adding the oatmeal around 45mins after adding the sourdough. Never having eaten oatmeal like this before I had to restrain myself from eating it while adding it. I did slap and folds to help distribute the oatmeal evenly. The result was good!
Very interesting! I came to this video after seeing another oats and sourdough recipe...although that one was completely different and so this was a pleasant surprise! you probably already know but just in case: Fermented oats. They supposedly make tasty porridge but they can also raise a loaf!
I think it be easier to break up the cooked oatmeal if one put it in the water alone, before the flour is added. The same goes for the starter: dissolve it in the water first for more thorough distribution amongst the flour.
Hi, Sune. This looks like another great recipe. I look forward to giving it a try. This brings up a question that's been nagging me for a while. You mention here letting the dough proof until it grows 50% in volume. Many recipes call for letting the dough grow 25%, some even 100%. What is the underlying logic for how much to let the dough grow? There must be a technical reason for the amount of dough growth for a specific recipe, but so far I've missed that. On a similar theme, some recipes call for resting 30 minutes before the first stretch and fold, while others recommend 60 minutes. Again, what are we looking for here? I look forward to your insight in these areas. Thanks!, Ravi-Har
Have you ever considered grinding rolled oats and using it as part of your bread flours? I have used ground rolled oats to feed my starter and the bread baked from that came out great. Thanks for your wonderful videos, I have learned a lot from them.
Raw oat flour would have a totally different texture than cooked porridge. And might not cook as fast. 🤷🏼♂️I don’t like oatmeal porridge, so I’m not sure.
@@timtyndall4025 I think you get my meaning wrong. I don't mean for the rolled oats to be cooked. I meant grind the oats fine like flour and substitute for some of the bread flour. Example: substitute 50 grams of oat flour for 50 grams of bread flour in a 500 gram bread flour recipe. So that you would use 450 grams of bread flour and 50 grams of oat flour. 🙂
I appreciate your "Oooops!" moment. 🥴😁 I bet this loaf makes fabulous toast!! 😋 When I make my oatmeal porridge, it has more water and creamy... So I see how your recipe is more like the tangzhong! Thanks so much for the recipe, Sune. Blessings 🙏❤
I love this recipe and have made it a few times and it always comes out great! I have a question: after you mix the dough, why is it necessary to let it sit for an hour before putting it in your bulk fermentation container? In other recipes you would be doing stretch and folds, but since this one doesn't require it, could you just go straight to bulk fermentation?
I’ve been adding oatmeal using quick-cooking steel-cut oats to my bread dough for some time. The tangzhong explanation makes good sense. It’s very moist and nutritious.
Sune says in the video that he's using rolled oats in the dough, but those look like cut oats to me, and I think cut oats would work better in the dough too. Rolled oats for the outside of the loaf will look better and probably give a better final texture.
I was also wondering about using steel-cut oats. They taste far nuttier than the rolled variety. Might need to cook them a bit longer before adding them to the bread though.
@@rlwalker2 I use quick-cooking steel cut oats from Costco. They’re par-boiled already from what I understand. I just make up a thin porridge in the microwave. I’ve varied amounts and not been very particular with measurements and it’s turned out great every time. I’ve used a mixer or the folding method for building strength in the dough. I prefer the folding method, but don’t use it religiously. I do shape it in a loaf pan because it is excellent sandwich bread.
Nice video! From my experience, adding a much wetter porridge (like how you would eat it) into the dough an hour into bulk fermentation, yields a much more open and soft crumb. The dough can sometimes be a little difficult to handle, but the result is totally worth it. The bread also stays fresh twice as long as a normal sourdough bread.
As always I trust your recipes and this one was no different. So easy - did I say easy? It turned out perfect! Thank you❤️ P..S. I crumbled the cooked oatmeal while it was still warm and it incorporated beautifully.
Hej Sune - lækkert brød! To speed up the cooling of the oatmeal, just spread it in a thin layer on a metal oven sheet/pan. It will then cool in less than a minute.
Salut ! Je suis un boulanger français et mon anglais n'étant vraiment pas terrible, je vais écrire... en français, oui. J'aime bien votre idée de mettre du porridge dans la pâte, ça peut apporter un véritable côté nutritif et aromatique. Et le cuire dans une cocotte (ou dans un plat couvert) est aussi un bon moyen d'assurer une texture moelleuse à l'intérieur. J'essaierais sûrement d'en faire de même.
Great video! Have you tried fermenting your rolled oats and use it to make your sourdough starter? I am just getting into this and tried it with GF sourdough bread. It was good, but still needed to work on a better crumb. Little moist on the inside (it cooled overnight). I saw a tip on turning the oven off and let sit for another 10 minutes. May give that a try. I wonder if I can proof GF dough in the fridge like that. Thanks!
You may have to raise the hydration then. I guess there's a limit to how much water can get absorbed :) The clumping really isn't a big issue when it's baked to be honest :)
Hi Sune. I’m planning on making this. Love your recipes. I have a couple of questions. I realized I used AP instead of bread flour by mistake. I’m hoping that it won’t drastically change the dough? The other thing I was wondering, could these be baked in a Pullman Pan and if so, do you recommend leaving the lid on for the entire bake, and what temperature should it be baked at and for how long if I use the Pullman Pan? Or could these be baked in a loaf pan, no lid with an egg wash? Or would I need steam? Sorry for all the questions! Or for anybody who could help me?
I'm not Sune of course, but I can give my answers to some of your questions. :-) AP flour usually works fine as long as the gluten isn't too weak. You will maybe need a bit less water as bread flour often absorbs more water. Sune has a video where he bakes sandwich loaves in a pullman. I'm sure you can use the same aproach with this dough. I have never used an eggwash, but i have never had a problem baking in an open breadpan. For best results, use a source of steam, like a pan of water underneath the bread, but you can make a fine loaf without it. You will perhaps get a bit less oven spring, and the dough is usually a bit less shiny, but who cares as long as it tastes good?
@@MrJokun1 Thanks for your response. I have made his sandwich loaf several times and it’s delicious. That one, however, has butter and milk in it. I’m going to take your suggestion and read that recipe again. I’m pretty sure if bake it in an open loaf pan I’ll need the steam.
Hi Bread Bro, I have been baking a sourdough/live yeast hybrid for a few weeks now. 100g starter 15-20g live yeast 5g sugar in 265g 40C water 450g 550 flour(Germany) 15-17g salt Mix and let rise a few times over 24 hours. Start oven and let kneaded dough rise while oven and dutch oven heat to 230C with Fan. Set dough on lightly floured parchment and score (I use small scissors for a 1cm cut). Pour in 50 ml of water into dutch oven, place scored dough on parchment into dutch oven on top of the water and cover. Bake 20 minutes covered. Bake 15 minutes uncovered. Nice oven spring, soft chewy texture.
Just beautiful! I've been hesitant to try oatmeal because I was afraid it would dry out my bread. Glad to know that's not the case. I'm always curious about your music. Did you write it?
@@Foodgeek I wondered about that. I know you're a very talented musician and thought perhaps...... My husband used some of his old stuff for the intros on both of my channels.
@@simplybeautifulsourdough8920 Here's one I wrote for a video: ua-cam.com/video/O1ARnZZujuM/v-deo.html It was used here: fdgk.dk/sourdough-bread-with-chocolate-video :)
It looks great! But would like to hear more about the taste of bread in general. We have a lot to say about the taste of what food we cook or about the wine we drink and I miss that in the baking bread videos. Its all about the looks and not about the taste…last but not least, why don’t you mix the cooked oatmeal with a part of the water to avoid lumps?
My oven goes to 300C. Great if you like burned bread 🤣😂 What is the best temperature to bake your sourdough bread at? | Foodgeek ua-cam.com/video/IxH2lO71u-o/v-deo.html
@@Foodgeek Thanks for the video. I guess that means that it doesn't really matter for the oven spring if I preheat the oven to 260 or 280 (before turning it down to 230 when I put the dough in), as long as the finished bread doesn't burn? You don't turn down the temp in the linked video, so I don't really know if this changes everything...
Hi sune, quick question regarding shelf life. my sourdough tends to have white(er) spots on the crumbs after being cut open for 4 days. I always kept in a box, in room temp. Could you help me to solve this issues? appreciate any help or advice, Thanks sune
@@Foodgeek 😮 oh! Don’t stretch & folds help with developing of gluten structure and strength of dough? Learn so many things from others… I don’t know what I don’t know 🤷♀️
@@Foodgeek I use coil folds instead of stretch and folds when making multigrain sourdough bread as its gentler but will build up the gluten just as well. If you knead agressively with whole grains or seeds, etc. it can tear the gluten strands. One note, spelt is lower in gluten than other grains like kamut or einkhorn or whole wheat. For convenience, I add the oats in dry, either old fashioned or quick cooking doesn't seem to make a difference.
wouldnt it be easier to break up the oatmeal if you mix it with the water first? never done it myself, but i guess thats what id do on a first attempt. ever tried that and had bad results?
A question: when preheating the oven and Dutch oven/Challenger, why do you heat with the lid on the Dutch oven/Challenger? Wouldn't the ironware heat faster and more evenly with the lid and base separate? (That's what I do).
@@sharonrossy8917 That's fine at the baking stage, but the lid and base will preheat better not closed, no? I'm not questioning preheating the Dutch oven, I'm questioning why they're so often preheated as a closed unit.
Are you satisfied with the heat resistent gloves? In my experience, this kind of gloves works well when you put your hand above the grill but not when you need to carry an heavy dutch oven from the oven.
@@Foodgeek Well alrighty then. I've been meaning to try spelt anyway. Looking forward to this. Thanks! BTW, you've become my sourdough guru and I've been telling anyone who will listen of the wonders of Sune as the Foodgeek
Is there any problem in breaking the oatmeal chunks with a bit of the water I'm supposed to use? I mean... does this "cancel" the Tangzhong in any way?
I've often wondered the same thing. It's probably a French cultural usage of the term that's different from the actual textbook definition. Like, maybe it meant that it was a hybrid shape, between a boule and a baguette. Or maybe it was actually from an accidental mis-shaping of a loaf that was originally intended to be one of those two. I'd like to learn the actual history of it one day, because with the name "bastard" it's sure to be an interesting story. The back story relayed to me regarding Anadama was surely a good one!
I've been baking bread with rolled oats for a long time now - absolutely no need to make porridge first - just add the rolled oats to the flour mixture, mix in dry, and they will soak into the dough just fine with just cold water. Much easier and reduces any chance of having weird porridge chunks in the dough.
I’d love to know if you increase the hydration when you add dry oats. I’ve made several loaves with the wet porridge and I find the crumb a bit dense and gummy. Not a fan.
Ditto Nancy’s question, and what % oats? Love the easy idea.
I just stick with about 70 percent hydration plus a fairly big hit of my runny starter, which probably takes the effective hydration level up. But the point really I was trying to make is that adding some oats into the dough can be just easy, by feel, and needn't be a science or require an extra step. The oats effectively become porridge naturally during the ferment.
About 10 to 15 percent oats per total dry ingredients. 10 if I'm feeling conservative. 15 if I'm in the mood to party.
The point of cooking the oats is that the starches gelatenize so that more water is in the starches than you can usually get. It's like a tangzhong.
If you bake one with oats just added and one with porridge there will be a difference in texture and shelf life 😊
I make "porridge bread rolls" every weekend from leftover porridge. It is impossible to ruin them. Always delicious
I baked this bread the other day and it was just wonderful - the taste, smell, texture of the crust and crumb - everything perfect. You've outdone yourself with this one, Sune!
I just love watching you mix, shape and bake beautiful bread. Your lessons and experiments have been very helpful. My sourdough starter is very strong and my bread has improved dramatically in both taste and crumb. Thank you for being such a great teacher. I have my oatmeal batards sitting in the refrigerator retarding and will bake one tomorrow morning in my newly arrived Challenger Bread Pan and the other in my steam oven. I'm looking forward to seeing which one will be the winner.
You savage! That was mesmerizing to watch! I did learn something today, and I hope you never stop baking because I want to continue learning. Thank you, Sune!
I just baked two loaves using this recipe. It looks amazing and the oven spring better than I had expected. Now it is cooling off on the racks and cannot wait to cut into it to try a slice. I wish I can upload a photo of the final result. Many thanks for sharing this Sune. Another of my family favourite is your Danish Rugbrød. Great recipes! Cheers.
Thanks for the recipe, I deviated from it by adding a teaspoon of honey and 0.5g cinnamon to the oats and water mix and adding the oatmeal around 45mins after adding the sourdough. Never having eaten oatmeal like this before I had to restrain myself from eating it while adding it. I did slap and folds to help distribute the oatmeal evenly.
The result was good!
Pink Floyd, "Dark Side of the Moon" shirt. I like it.
Bread: A butter delivery system. Those loaves looked w0nderful.
Love that album. My Dad gave me his original LP from the 70's :)
I was only 2 years old when it came out :)
Very interesting! I came to this video after seeing another oats and sourdough recipe...although that one was completely different and so this was a pleasant surprise! you probably already know but just in case: Fermented oats. They supposedly make tasty porridge but they can also raise a loaf!
We love oatmeal! Looking forward to making this bread!
I think it be easier to break up the cooked oatmeal if one put it in the water alone, before the flour is added. The same goes for the starter: dissolve it in the water first for more thorough distribution amongst the flour.
I was thinking the same thing. It might cloud up the water, but should work.
Yeah I was wondering this, is there any reason this would be a bad idea?
That's the way I make all my sourdough; water and starter first. This is the perfect time to add oatmeal or a tangzhong.
Hi, Sune. This looks like another great recipe. I look forward to giving it a try. This brings up a question that's been nagging me for a while. You mention here letting the dough proof until it grows 50% in volume. Many recipes call for letting the dough grow 25%, some even 100%. What is the underlying logic for how much to let the dough grow? There must be a technical reason for the amount of dough growth for a specific recipe, but so far I've missed that. On a similar theme, some recipes call for resting 30 minutes before the first stretch and fold, while others recommend 60 minutes. Again, what are we looking for here? I look forward to your insight in these areas. Thanks!, Ravi-Har
It is all about the open crumb 👍 when You end bulk ferment earlier the dough requaier less gentle movements
Have you ever considered grinding rolled oats and using it as part of your bread flours? I have used ground rolled oats to feed my starter and the bread baked from that came out great. Thanks for your wonderful videos, I have learned a lot from them.
Raw oat flour would have a totally different texture than cooked porridge. And might not cook as fast. 🤷🏼♂️I don’t like oatmeal porridge, so I’m not sure.
@@timtyndall4025 I think you get my meaning wrong. I don't mean for the rolled oats to be cooked. I meant grind the oats fine like flour and substitute for some of the bread flour. Example: substitute 50 grams of oat flour for 50 grams of bread flour in a 500 gram bread flour recipe. So that you would use 450 grams of bread flour and 50 grams of oat flour. 🙂
@@erinmac9391 so, in general and not specifically for this recipe? Ok. Sorry for the mixup 👍sorry👍🏻
Going to make some tomorrow and bake on Monday. Can't wait to try this.
I appreciate your "Oooops!" moment. 🥴😁 I bet this loaf makes fabulous toast!! 😋
When I make my oatmeal porridge, it has more water and creamy... So I see how your recipe is more like the tangzhong! Thanks so much for the recipe, Sune. Blessings 🙏❤
I’ll be trying this this weekend. Thanks
Awesome recipe, I got to give it a try. I just so happen to be running out of Sourdough bread right now...
I love this recipe and have made it a few times and it always comes out great! I have a question: after you mix the dough, why is it necessary to let it sit for an hour before putting it in your bulk fermentation container? In other recipes you would be doing stretch and folds, but since this one doesn't require it, could you just go straight to bulk fermentation?
I’ve been adding oatmeal using quick-cooking steel-cut oats to my bread dough for some time. The tangzhong explanation makes good sense. It’s very moist and nutritious.
Sune says in the video that he's using rolled oats in the dough, but those look like cut oats to me, and I think cut oats would work better in the dough too. Rolled oats for the outside of the loaf will look better and probably give a better final texture.
There are called finely rolled oats in Denmark. The ones I am using on the outside is called coarsely rolled oats. We don't have steel cut oats here 😊
I was also wondering about using steel-cut oats. They taste far nuttier than the rolled variety. Might need to cook them a bit longer before adding them to the bread though.
@@rlwalker2 I use quick-cooking steel cut oats from Costco. They’re par-boiled already from what I understand. I just make up a thin porridge in the microwave. I’ve varied amounts and not been very particular with measurements and it’s turned out great every time. I’ve used a mixer or the folding method for building strength in the dough. I prefer the folding method, but don’t use it religiously. I do shape it in a loaf pan because it is excellent sandwich bread.
@@lsalinda Ooh, loaf pan. Are cooking time and temp the same?
Excellent recipe thanks Sune! But please do a video on BREAD SLICING! How in the wild wild west are you getting such great slices?
Nice video! From my experience, adding a much wetter porridge (like how you would eat it) into the dough an hour into bulk fermentation, yields a much more open and soft crumb. The dough can sometimes be a little difficult to handle, but the result is totally worth it. The bread also stays fresh twice as long as a normal sourdough bread.
Thanks, Ketil, for that info! I may try it with my creamy oatmeal. About how much did you add to the dough?
As always I trust your recipes and this one was no different. So easy - did I say easy? It turned out perfect! Thank you❤️
P..S. I crumbled the cooked oatmeal while it was still warm and it incorporated beautifully.
Hej Sune - lækkert brød! To speed up the cooling of the oatmeal, just spread it in a thin layer on a metal oven sheet/pan. It will then cool in less than a minute.
Wow the Wilhelm scream in a sourdough video. You rock
It took a while to locate it 🤣😂
@@Foodgeek Not many people know what it is. ua-cam.com/video/cdbYsoEasio/v-deo.html
Awesome!
Thank you.
Very Impressed Sune...Hoping I have some rolled oats in pantry. Got to make this
Salut ! Je suis un boulanger français et mon anglais n'étant vraiment pas terrible, je vais écrire... en français, oui.
J'aime bien votre idée de mettre du porridge dans la pâte, ça peut apporter un véritable côté nutritif et aromatique. Et le cuire dans une cocotte (ou dans un plat couvert) est aussi un bon moyen d'assurer une texture moelleuse à l'intérieur. J'essaierais sûrement d'en faire de même.
Great video! Have you tried fermenting your rolled oats and use it to make your sourdough starter? I am just getting into this and tried it with GF sourdough bread. It was good, but still needed to work on a better crumb. Little moist on the inside (it cooled overnight). I saw a tip on turning the oven off and let sit for another 10 minutes. May give that a try. I wonder if I can proof GF dough in the fridge like that. Thanks!
This looks amazing and my starter is ready this morning. Question - I have 9” round banneton, could I just make 1 large loaf?
Absolutely 😊
Fantastic 👌👍❤️
Wow what is your magical flower? Such a nice video:)
helps the bread stau moist
looks great !
Nice looking loaf...BTW, to avoid clumps of oatmeal, can we cook the oats in more (than 130g) water and then reduce the water we add later on?
You may have to raise the hydration then. I guess there's a limit to how much water can get absorbed :)
The clumping really isn't a big issue when it's baked to be honest :)
Hi Sune. I’m planning on making this. Love your recipes. I have a couple of questions. I realized I used AP instead of bread flour by mistake. I’m hoping that it won’t drastically change the dough? The other thing I was wondering, could these be baked in a Pullman Pan and if so, do you recommend leaving the lid on for the entire bake, and what temperature should it be baked at and for how long if I use the Pullman Pan? Or could these be baked in a loaf pan, no lid with an egg wash? Or would I need steam? Sorry for all the questions! Or for anybody who could help me?
I'm not Sune of course, but I can give my answers to some of your questions. :-)
AP flour usually works fine as long as the gluten isn't too weak. You will maybe need a bit less water as bread flour often absorbs more water.
Sune has a video where he bakes sandwich loaves in a pullman. I'm sure you can use the same aproach with this dough.
I have never used an eggwash, but i have never had a problem baking in an open breadpan. For best results, use a source of steam, like a pan of water underneath the bread, but you can make a fine loaf without it. You will perhaps get a bit less oven spring, and the dough is usually a bit less shiny, but who cares as long as it tastes good?
@@MrJokun1 Thanks for your response. I have made his sandwich loaf several times and it’s delicious. That one, however, has butter and milk in it. I’m going to take your suggestion and read that recipe again. I’m pretty sure if bake it in an open loaf pan I’ll need the steam.
I vertaling try that one this week 😉☑️
Hi Bread Bro,
I have been baking a sourdough/live yeast hybrid for a few weeks now.
100g starter
15-20g live yeast
5g sugar in 265g 40C water
450g 550 flour(Germany)
15-17g salt
Mix and let rise a few times over 24 hours.
Start oven and let kneaded dough rise while oven and dutch oven heat to 230C with Fan.
Set dough on lightly floured parchment and score (I use small scissors for a 1cm cut).
Pour in 50 ml of water into dutch oven, place scored dough on parchment into dutch oven on top of the water and cover.
Bake 20 minutes covered.
Bake 15 minutes uncovered.
Nice oven spring, soft chewy texture.
Just beautiful! I've been hesitant to try oatmeal because I was afraid it would dry out my bread. Glad to know that's not the case. I'm always curious about your music. Did you write it?
I'd love to do my own music, but making recipes and experiments keeps me busy, so I just pick music that I really like 😁
@@Foodgeek I wondered about that. I know you're a very talented musician and thought perhaps...... My husband used some of his old stuff for the intros on both of my channels.
@@simplybeautifulsourdough8920 Here's one I wrote for a video: ua-cam.com/video/O1ARnZZujuM/v-deo.html
It was used here: fdgk.dk/sourdough-bread-with-chocolate-video :)
Great recipe! Is there a reason why you did not use the oven off method this time?
I'm trying out just going to 230C right after starting the bake and it seems like it may work just as well :)
Great shirt!!
Haha! Educational AND funny today, Sune.
When you put the dough in the refrigerator overnight are you putting it inside a plastic bag, or just leaving it open?
Just leaving it open. It gets kinda dry, but there's no difference in the finished bread 😊
Yummy
Breaking up the clumpy oatmeal was something....Had to knead mine too. Fingers crossed. Getting ready to put in my proofer...
Made this bread and it was really good but why no stretch and folds?
It looks great! But would like to hear more about the taste of bread in general. We have a lot to say about the taste of what food we cook or about the wine we drink and I miss that in the baking bread videos. Its all about the looks and not about the taste…last but not least, why don’t you mix the cooked oatmeal with a part of the water to avoid lumps?
Love the T! 😃 😃
I wonder if using over night oats might work well for this recipe because they do not clump.
They'd work for taste, but won't give you the same shelf life. You need to cook them for the water to be pulled into the grain :)
Can this be made without spelt flour? How about using oat flour instead? Just curious on your opinion.
I found it preferable to add the cooled oatmeal to the water before adding to the flour. It's easier to unclump the oatmeal that way.
The "heat to 260 C" thing, is this your highest setting or your preferred setting? Mine goes up to a little above 275, it seems.
My oven goes to 300C. Great if you like burned bread 🤣😂
What is the best temperature to bake your sourdough bread at? | Foodgeek
ua-cam.com/video/IxH2lO71u-o/v-deo.html
@@Foodgeek Thanks for the video. I guess that means that it doesn't really matter for the oven spring if I preheat the oven to 260 or 280 (before turning it down to 230 when I put the dough in), as long as the finished bread doesn't burn? You don't turn down the temp in the linked video, so I don't really know if this changes everything...
Hello, when you talking about the oven temperature, is it a fan oven reading or conventional?
Hej! Hvor skal jeg købe mel i Danmark til dine opskrifter? Har du nogen tips eller anbefaling? Tusind tak!
Jeg bruger Caputo Manitoba Oro som bread flour 😊
Hi sune, quick question regarding shelf life. my sourdough tends to have white(er) spots on the crumbs after being cut open for 4 days. I always kept in a box, in room temp. Could you help me to solve this issues? appreciate any help or advice, Thanks sune
Do you recommend breaking up the porridge and starter, maybe using an electric whisk or something, into the water before adding to the flour.
why no stretch & folds? is there a technical reason when when including oatmeal?
Just for a simpler recipe. Honestly stretch and folds are overrated for most doughs 😊
@@Foodgeek 😮 oh! Don’t stretch & folds help with developing of gluten structure and strength of dough? Learn so many things from others… I don’t know what I don’t know 🤷♀️
@@Foodgeek I use coil folds instead of stretch and folds when making multigrain sourdough bread as its gentler but will build up the gluten just as well. If you knead agressively with whole grains or seeds, etc. it can tear the gluten strands. One note, spelt is lower in gluten than other grains like kamut or einkhorn or whole wheat. For convenience, I add the oats in dry, either old fashioned or quick cooking doesn't seem to make a difference.
Does the oatmeal make it last longer? Stay fresher?
wouldnt it be easier to break up the oatmeal if you mix it with the water first? never done it myself, but i guess thats what id do on a first attempt. ever tried that and had bad results?
I would definitely mix the oatmeal, the water and the starter all together before adding them to the dry ingredients.
thats exactly what i did
Can I use whole wheat flour instead of the spelt flour?
A question: when preheating the oven and Dutch oven/Challenger, why do you heat with the lid on the Dutch oven/Challenger? Wouldn't the ironware heat faster and more evenly with the lid and base separate? (That's what I do).
You need the heat to build up in the Dutch oven for steam, that’s why you put the lid on.
@@sharonrossy8917 That's fine at the baking stage, but the lid and base will preheat better not closed, no? I'm not questioning preheating the Dutch oven, I'm questioning why they're so often preheated as a closed unit.
We can just mix the water with oatmill first instead of struggling with chunks 👍
Do you think it would create a problem to add a few tablespoons of molasses to this bread? Seems to me it would be delicious
I think that would be fine :)
Are you satisfied with the heat resistent gloves? In my experience, this kind of gloves works well when you put your hand above the grill but not when you need to carry an heavy dutch oven from the oven.
No stretch-and-folds for this bread?
Nope 😊
Wondering why spelt specifically. Would rye or whole wheat not work?
No reason, other than I like to switch things up. Spelt is also delicious :D
@@Foodgeek Well alrighty then. I've been meaning to try spelt anyway. Looking forward to this. Thanks! BTW, you've become my sourdough guru and I've been telling anyone who will listen of the wonders of Sune as the Foodgeek
Wouldnt it be easier to disperse the oatmeal in the water and mixing that into the dough?
i don't have a microwave but looks good
Or add the cooked oatmeal to the water and break it up into the water before adding to the flour.
No stretch & folds 🤯⁉️⁉️
Nope. Lazy man's bread 😆
Is there any problem in breaking the oatmeal chunks with a bit of the water I'm supposed to use?
I mean... does this "cancel" the Tangzhong in any way?
Not at all 😊
@@Foodgeek WOW! Fast answer! Thank you! I love your work (I'm from Brazil)!
The recipe is no longer on your website and the link is broken!
Try again. For some reason it didn't get automatically published :)
...Harder...Better... @11:00
Maybe it was the big hunk of hash I smoked, but did anyone else see the face on the counter at 9:50???
Dark Side of the Oat
Can’t you just grind the oats in blender
Why would a loaf of bread be called a bastard?
I've often wondered the same thing. It's probably a French cultural usage of the term that's different from the actual textbook definition. Like, maybe it meant that it was a hybrid shape, between a boule and a baguette. Or maybe it was actually from an accidental mis-shaping of a loaf that was originally intended to be one of those two. I'd like to learn the actual history of it one day, because with the name "bastard" it's sure to be an interesting story. The back story relayed to me regarding Anadama was surely a good one!
That's a very good and educated guess 😊
💯 Promo_SM!
Yeah - no more making bastards for me.