Honey Oat Sourdough Pullman Loaf скачать в хорошем качестве

Honey Oat Sourdough Pullman Loaf

I have been making this honey oat (with flaxseeds) sourdough loaf for my son for years... it is our standard delicious sandwich bread. Here, I've incorporated whole wheat einkorn flour (though I've substituted regular whole wheat, spelt, and rye and they all work great!). Hope you try out the recipe and you love it as much as my family does! For more recipes, you can check out my other videos here on YouTube or you can check my Instagram account @fullproofbaking. Please see written recipe below: Specs: 1100g total weight loaf. I use a 13"x4"x4" Pullman loaf tin. The night before: prepare the oats, flaxseeds, & levain. Oats: combine 62g oats and 78g water, stir and cover. Flaxseeds: soak 1.5 tablespoons with 1/2 cup water. Levain: prepare 165g, 100% hydration, 10% rye, 90% bread flour (~1:4:4). Let all sit at room temperature through the night, approx 8-10 hours. The next morning: mix together (I used a KitchenAid mixer fitted with a dough hook) 165g levain, 440g flours (70g whole wheat einkorn and 370g all-purpose flour), and 250g water. Let rest 1 hour, covered. Mix in 10.5g sea salt, 24g honey, 29g softened butter, 12g milk powder, and knead for 5 minutes. Mix in 1.5 tablespoons soaked (& rinsed) flaxseeds and the soaked oats, and continue kneading 1 minute more. Bulk 3 hours, with a total of 2 stretch and folds (every hour). Maintain dough temp of approx 74-78°F during this time! Pour out onto counter, gently degas, and shape. Place into a parchment-lined Pullman loaf tin (13"x4"x4") and cover. Let proof at 74-78°F about 4 hours, or until top of dough just about touches the lid. Preheat oven 400°F with a baking stone for at least 1 hour. Turn temp down to 350°F and bake loaf 40 min, covered. Rotate the pan sideways after 7 minutes, and then rotate the pan on the other side after another 7 minutes. Return upright for the remainder of the baking time. Remove loaf from pan and bake directly on the stone for another 15-20 minutes until nicely browned. Cool at least 2-3 hours before slicing! Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproof...