Sourdough with Steel Cut Oats and Honey

This sourdough with steel cut oats and honey is soft on the inside with a hint of sweetness. This recipe makes two loaves.

Prep Time 4

Cook Time 2

Servings slices

Author siamesesourdough

250 g water
600 g bread flour I used Central Milling's Artisan Bakers Craft Plus
16 g sea salt
72 g dry steel cut oats (1/2 cup) Follow the instructions on the package for how to cook it. I cooked mine 1 cup simmering water until very thick.
1 cup water, for cooking oats
15 g honey
rice flour (for dusting) optional

In a large mixing bowl or container like this one, weigh out the 170 g sourdough starter using your kitchen scale.
Then, add 510 g water and 145 g whole wheat flour, and 345 g bread flour. Mix to combine.
Cover the mixture and let rest either at room temperature or in the refrigerator until very bubbly.

After the leaven has grown in volume and is very bubbly, add 250 g water and 600 g bread flour. Mix by hand gently to combine. Some of the flour might still be dry. Cover, and let rest at room temperature for 30 minutes
After 30 minutes, add the salt and mix to incorporate. Then cover and rest again for 30 minutes. In the meantime, cook the steel cut oats if you haven't already and allow to cool slightly. I cooked 1/2 cup quick steel cut oats in 1 cup water until the oats were very thick.
Then, perform one set of stretch and folds by gently lifting up the sides of the dough and folding toward the middle of the dough. Add the cooked oats and 15 g honey to the dough, and continue stretching and folding the dough until the oats are incorporated. Cover, and let rest for 30 minutes.
After 30 minutes of resting, stretch and fold the dough again. Then, cover refrigerate it overnight or for about 12-24 hours. Take note of what your dough looks like at this point.
Remove the dough from the refrigerator. If it has visibly risen and looks soft and airy, then move on to the shaping step. If not, allow it to proof longer at room temperature.

Remove the dough from the container onto the counter and divide into two pieces. A slightly damp counter will prevent the dough from sticking.
Form each piece of dough into a taut ball by gently pulling the dough underneath (see video). Then rest each dough ball seam-side down on the counter for 20 minutes.
Next, transfer each loaf into bowls or bannetons lined with kitchen towls. It helps to dust the kitchen towls with flour (rice flour works well). The loaves will be seam-side up in the bannetons or bowls. Dust the loaves with flour, and cover with a kitchen towl or plastic wrap.
Refrigerate the shaped loaves for 12-48 hours (depending on your schedule). I baked my loaves after about 24 hours of refrigeration.

Preheat your oven and Dutch oven to 500°F. I usually preheat for at least 20 minutes after the oven says it reaches 500 °F to make sure it is thoroughly heated.
Remove a shaped loaf from the refrigerator and slash the dough across the top to allow steam to escape during baking. Transfer to the Dutch oven, cover and bake for 25 minutes. It helps to line your Dutch oven with parchment paper to prevent sticking.
After 25 minutes, decrease the oven temperature to 450 °F and uncover the Dutch oven. Bake for another 20-40 minutes or until golden brown.
Allow the bread to cool for a few hours, then slice and eat!

Calories per serving 244 kcal

This recipe makes two loaves.

All calories are approximate and depend on your individual ingredients.

I used Bob's Red Mill Quick Steel Cut Oats.

Tried this recipe?Mention @siamesesourdough on Instagram!