Honey Oat Spelt Sourdough

Honey Oat Spelt Sourdough This soft, naturally leavened tin loaf combines fresh-milled whole-grain spelt with honey, old-fashioned rolled oats, whole milk and.

Levain Build

4 hours

Oat Scald

30 minutes, plus cooling

Fermentolyse

30 minutes

Bulk Fermentation

approximately 4-5 hours

Final Proof

approximately 2-3+ hours

Optional Retard

overnight

Bake Time

45-55 minutes

Cooling Time

at least 2 hours

Method

1. Make the Levain

   • Combine the starter, flours and water.
   • Cover and ferment for approximately 4 hours, until active and well risen.

2. Make the Oat Scald

   • While the levain is building, pour the boiling water over the oats and stir.
   • Cover and rest for 30 minutes.
   • Stir in the melted butter and honey.
   • Allow to cool until warm.

3. Fermentolyse

   • Combine the flours, levain, water and room-temperature milk.
   • Mix until no dry flour remains.
   • Cover and rest for 30 minutes.

4. Mix

   • Add the salt.
   • By hand: Mix and stretch and fold for 5-8 minutes.
   • Stand mixer: Mix 2-3 minutes on low.
   • Mix another 3-5 minutes on medium-low.
   • Stop when the dough has good gluten strength.
   • Add the oat scald after gluten development.
   • By hand: Fold and squeeze until fully incorporated.
   • Stand mixer: Mix on low until fully incorporated.
   • The scald should be evenly distributed throughout the dough.
   • Aim for a final dough temperature of 26-27°C (79-81°F) after mixing.

5. Bulk Ferment

   • Bulk ferment for approximately 4-5 hours, until the dough is aerated and noticeably expanded.
   • Give 2-3 sets of folds, as required, during the first half of bulk fermentation.
   • Allow approximately 30 minutes between folds.

6. Shape & Proof

   • Lightly grease the loaf pan.
   • Place a damp tea towel beside a shallow tray of rolled oats.
   • Shape the dough into a log.
   • Gently roll the top of the loaf over the damp tea towel to moisten the surface.
   • Roll the moistened surface in the oats, pressing lightly to help them adhere.
   • Place the loaf seam-side down in the pan, oat-side up.
   • Proof at room temperature for 2-3 hours or longer.
   • The dough should be well risen, light and aerated.
   • Bake the same day or refrigerate overnight after the bench proof.
   • An overnight retard allows for an easy morning bake.

7. Bake

   • Preheat oven to 375°F (190°C).
   • Bake for 45-55 minutes, until deeply golden.
   • The internal temperature should reach at least 200°F (93°C).
   • Remove from the pan and transfer to a cooling rack.
   • Cool for at least 2 hours before slicing.