Honey Oat Sourdough Bread | Different Ways | Foodgeek Baking

Today I will show you two different versions of a honey oat bread made with sourdough starter. A classic sandwich-style bread and a crusty honey oat sourdough. Both amazing
The recipe:
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00:00 Teaser
00:16 Introduction
01:16 Dough composition
02:16 Honey Oat Sourdough Sandwich Bread
05:14 Honey Oat Sourdough Bread
08:22 B-roll
09:26 Conclusion
#honeyoat #honeyoatbread #sourdough

[@Momshelper47]

This is THE MOST wonderful bread! I've made it multiple times now, and each loaf turned out gorgeous, flavorful, and had a delightful texture. It yields a crisp crust without being tough, and has a tender, soft, & slightly moist crumb! The flavor is mildly sweet, and the oats give it an excellent bite! Incredible! My favorite SD bread recipe due to the overall enjoyment of eating it, how ridiculously easy it is to make, as well as the wonderfully consistent results! Thank you for this phenomenal recipe!

[@eftichia69]

Hi I’m Efi from Cyprus….I’ve been making sourdough 6 years ago…I have tried your recipes and all of them turned out perfectly…..I was in England for 6 months…and this oat sandwich bread …oh my God my grandchildren loved it….now I’m back to Cyprus and my son can’t stop eating it….thank you for sharing your amazing recipe with us…God bless you and your family 😇😍

[@UncleKauffee]

I’m so lucky to have so many daily drivers. Lol. Top notch, my man. Thanks!!!

[@SlappytheNinja]

I had already baked your sandwich bread a few times and decided to give this a try, and wow! Both forms came out amazing.

[@thecocoleeno]

This was great! Probably the best loaf of sandwich bread I have ever made.

[@meronkeleme8660]

It looks delicious!! Thanks a lot.

[@ElainesCustomCards]

Thank you! I can't wait to try these recipes.

[@cajuncustomizedexcursions7064]

Can’t wait to try it!!!

[@BarbaraSchroeder1]

Love the simplicity of both recipes-and of course the flavor and smell of the bread. My family LOVES it. I’m gonna try reducing hydration, as the boule version for me was really wet. But I baked it anyway! Gotta follow through, even if it’s not perfect.

[@donnasymoniak5280]

Got to try this one! Love your recipes❤

[@Foodgeek]

Thank you ❤️

[@Thriftyknitter2]

Stunning!

[@toddstropicals]

I've been anxiously waiting on this video, I'm a new subscriber, and have made some really good sourdough breads already thanks to your videos!

[@Foodgeek]

Thank you

[@toddstropicals]

@@Foodgeek I've got the starter going for it already!

[@kenku]

Came across your channel while looking at new bread recipes to try and can’t wait to make this! Also love your red shirt 😉🖖

[@Foodgeek]

Thank you ❤️ I hope you enjoy it 🤤

[@emmelia-6068]

Yes! The bread and the shirt ❤❤❤

[@barbaraj7465]

Yes this is my new daily bread! Love it's simplicity and taste. Smells so good when toasted. I bake this recipe weekly! Thanks so much Sune!

[@Foodgeek]

Thank you ❤ That's wonderful to hear 😍

[@domenicomonteleone3055]

@@Foodgeek Sune I like the two Honey Oat Sourdough and the regular Honey Oat 🍯 you are opening up my eyes bye 👋 from 🇨🇦 #YSW respect back to you Sune 🙏 more videos what will you make this weekend

[@domenicomonteleone3055]

@@Foodgeek Sune iam slowly getting into backing breads 🍞 know I will be looking into Rye Bread when I start a new bread recipe it's an opportunity and a experiment for me to discover Sune keep doing your experiments on different types and styles of breads 🍞 you are one amazing man 👨 later bye from #YSW 🇨🇦

[@Foodgeek]

Thank you ❤️

[@blacktalon1597]

Sune, I don't have Facebook and all those other ways to contact you. I just baked this sourdough honey o at bread and it came out wonderful. I use Sir Lancelot flour exclusively and have had tremendous success with it. $26.00 USD for 50lb bag, so why not use the best. Please let me know of a way to send you pics. Email??? Thanks Sune. Truly Joe Cancelosi

[@MorePranaGardens]

Your shirt is fantastic!

[@a.w.3480]

Try toasting the Oats first, also maple syrup is quite nice in oat bread.

[@chrystaltemple4818]

Love the shirt!!

[@Foodgeek]

🖖

[@enoesanchez9614]

Hi Sune, this is another great recipe! I’ve been a long time subscriber of your channel and I have made a couple of your recipes. My family loves sourdough bread but I recently got diagnosed with gluten intolerance. It would be AMAZING if you could consider developing a GF sourdough bread recipe in the future! Im sure there are a lot of people like me out there who would really appreciate it ❤

[@user-tv4oc5ox9h]

My son has a wheat allergy, not gluten but wheat. I am in the US but order flour from Italy and France through Amazon as the grains are different and not sprayed with round up and filled with fake vitamins like most of ours is. I was reading a blog the other day that said people with gluten allergies can eat sour dough because of the fermentation. I was wondering how true that was. I wonder if you could use nutritional yeast flakes in a gluten free flour for some more flavor? Cooking without wheat is challenging as the bread doesn't rise or taste the same. I have seen some keto chefs on youtube experimenting with flour free breads. I hope you find a recipe.

[@enoesanchez9614]

@@user-tv4oc5ox9h Thank you! I tried one gluten free recipe but it was terrible hahaha I’ll look for a different recipe and include nutritional yeast as you suggest to see if it tastes better.

[@claudiaaube6523]

J avais abandonné le pain... Et le levain.. J ai recommancé a faire du levain pour le plaisir et je mettais dis...le pain c'est fini surtout au levain..je vais l'.acheter trop compliquer...mais lui forma pain sandwich wow...je n ai pas ce moule ...mais un moule à pain régulier je mettyun papier aluminium dessus Wow fabulus 🤗 bravo merci 😊

[@gangGreenthumb]

Great shirt!! 🖖

[@user-tv4oc5ox9h]

I am not sure how I stumbled upon your channel but I am hooked! I am new to sour dough. I watched a few of your videos and ordered the Fourneau bread oven. I noticed you use the challenger pan most of the time, do you like it better? Also, do you have a steam oven or regular? Do you use convection? We bought a new house a year and a half ago and I am ready to rip this oven out and toss it out a window! I just ordered a baking steel to put in my oven so hopefully I can get the bottom of the bread to actually brown!

[@Foodgeek]

The reason I use the Challenger more on video is because it mimics what most people have at home 😊

[@davidreid3182]

Awesome stuff Sune! That bread looks absolutely amazing! Just a couple of questions.. What percentage of protein is your bread flour that you use? For your final proof, are you doing it in the fridge or in room temp/proofer? Also how long is it proofing for? Thanks

[@Foodgeek]

14.5% protein :) I don't do final proof, just a retard :)

[@paskrell]

Looks delicious. No stretch and folds here???

[@superfoodsmoothies]

Sounds delicious, I'm going to make this now! 🤗 is it ok to use bread flour instead of all purpose flour in the sandwich loaf?

[@Foodgeek]

I think it'll be fine :)

[@superfoodsmoothies]

@@Foodgeekit was! Thank you 🙏

[@craigsahlin959]

Hi Sune, about to make this when my sourdough is grown. I see all the replies re S + F but also note you aren't doing the usual rest 1 hour period after mixing before bulk. Apart from the honey, this recipe is similar to many others including the great oatmeal sourdough recipe. So I am wondering why neither the 1 hour rest nor S + F are needed, given we are still rising only 25% during bulk? I'm happy if it works, but then wondering why we do resting and S + F in the others?

[@Foodgeek]

Neither the rest nor the S+F's are necessary 😊

[@matthewlevinson6034]

Hello! Tried this sourdough sandwich recipe but my loaf pan is 13x5x6 so I doubled the recipe. I had to bake for an extra 50 minutes to get the interior temp to 210. The flavor is fantastic but the extended baking time made the crust too thick and tough. Any advise? I may have also over proofed. My other question is for the 2nd rise where it can go in the fridge, should it rise at room temp for a while first? I went straight to the fridge for 12 hours and didn’t get the 50-75% rise as in the video. Thank you!

[@yanesiadowning1144]

Thanks for this video - when you are doing a sandwich loaf for sourdough, there is no need to score then? Thanks

[@Kokeshiflower]

I'd love to try baking the sourdough loaf, is the crumb slightly softer than a regular soughdough loaf? As in does it have more moisture?

[@suebattersby5452]

Can't wait to try this but why no stretch and folds. Was preshape and final shape (and bulk proof) able to produce enough gluten. It certainly seemed so.

[@Foodgeek]

I find that stretch and folds are rarely needed if you use a strong flour 😊

[@suebattersby5452]

@@Foodgeek Thanks. My flour is 15g so I will try with no folds!

[@hibbelers16]

Looks wonderful.

[@donnasymoniak5280]

Love the no folds and stretch!

[@domenicomonteleone3055]

@@Foodgeek Sune how hard is it to make sourdough starter I have never made sourdough starter and sourdough bread

[@arealtorwitharescuepurpose1875]

👏👏👏👏😋

[@michelleperera7256]

Hello. I am a new follower and love your videos. How long did it take to rise the 25%?

[@Foodgeek]

If you have an good and active starter somewhere between 3 to 6 hours, depending on your ambient temperature 😊

[@japanecka]

I appreciate the t-shirt 👍

[@Foodgeek]

🖖

[@japanecka]

@@Foodgeek ❤️

[@SEWalke]

I have to admit, it was the corny dad joke that got me to click the subscribe button. ❤

[@SEWalke]

That and the Red Shirt

[@akshay5295]

Thanks for the dad joke. I love when people add their personal quirk to KZbin.

[@alexelmadjian2161]

Why no stretch and fold on this dough?

[@dilyaramarsh7770]

Sune, have you ever tried to bake diabetic-friendly sourdough bread, if it’s even possible?

[@Foodgeek]

Yes, go for a high whole-grain version. I think this one would be a great choice: kzbin.info/www/bejne/pJe9anR6ecllqsU :)

[@viralamin5568]

I wonder if slightly toasting the rolled oats would enhance the flavor. Also, I wonder what using Oat Flour instead of Rolled Oats would produce.

[@Foodgeek]

I'm sure toasting the rolled oat would enhance the flavor. Never tried oat flour, but if it's highly ground I think you could get a more "normal" mouth feel. I do really enjoy the whole oats in there though :)

[@viralamin5568]

@@Foodgeek I think toasting your bread would enhance the flavor of the oats. Thanks so much for sharing!

[@tomdenapoli5313]

So I’ve tried this bread three times now, every time I get almost 0 gluten development and it’s basically a flat pancake. I’ve tried the recipe as it’s posted, with no stretch unfolds using 13% flour, I’ve lowered the hydration and added stretching folds like a traditional sourdough, and lastly, I’ve gone as low as 60% to try and get it firmer. No luck. What am I doing wrong?

[@Bee-of5xz]

Hi Sune! I used the formula for the dough and left it overnight on the counter temperature 68F. The next day, the dough was really wet I couldn’t shape it. Since the ingredients were expensive, I put the dough, with consistency of pancake batter, into baking tin now I’m waiting for them to rise before I bake. I want to make them again. Any suggestions how to improve it? Thanks Sune!

[@jcrod9467]

Use less water, apparently it was too much for the flour.

[@ProstMahlzeitNZ]

Just wondering why there is no s&f action?

[@Foodgeek]

S&F are rarely needed :)

[@irenenelson1750]

Can I use aluminum foil if I don't have a lid for my loaf pan?

[@Foodgeek]

Yes, it won't be square on top though, but it'll make sure the top doesn't get too brown :)

[@apierc1]

Hey Sune, I know you have a Honda Monkey, considering getting a 125 for daily commute (about 18 miles on country roads) do you think the monkey would suit? It'd either be a monkey or a cb125f.

[@Foodgeek]

I'll preface this by saying that I never rode a CB125F. but looking at specs and such, I'd say it's more about what styling you like. The Monkey looks like a mini retro bike, but the CB125F looks like a real naked bike, that can only go around 100 km/h. I think you get the same kind of performance on those two bikes. I've had my Monkey up to 105 km/h (downhill and with the wind at my back), regular top speed is more like 90 km/h. Comfort-wise the Monkey has the best motorcycle seat I've ever tried, and I really like the up right positioning. The Monkey is amazing at country roads with some twists and turns.

[@apierc1]

@@Foodgeek thanks Sune.

[@suebattersby5452]

In your ingredient list in the recipe is says 300g bread flour but in the text it says 350g . Which is correct?

[@Foodgeek]

300g is correct. I thought I fixed this problem. I'll have a look.

[@davidmurphy7847]

Why no need for stretch and folds?

[@Foodgeek]

Stretch and folds are often totally optional, unless maybe extremely high hydration or a very weak flour, maybe even then, because the fermentation is so long and the hydration of the proteins also develops gluten :)

[@jillk2316]

Is the sandwich bread make and bake in one day?

[@Foodgeek]

Absolutely :) Maybe 8 hours in all if your starter is very active and your room temperature is warm-ish :)

[@jillk2316]

@@Foodgeek thank you :-) and I did ask on your Instagram as well... oops:-)

[@eftichia69]

Im Efi from Cyprus....how can i send you a foto of my bread?

[@Foodgeek]

Go to my About page and sent it to the email listed there :)

[@lisanielsen7485]

Link for the formula isn’t working for me!

[@Foodgeek]

Try again :)

[@lisanielsen7485]

Printed - can’t wait to try it. You are one of the few that I trust with my breads being fantastic. Thank you!

[@Leecifur333]

I love your channel. Just wanted to make you aware there was a bug in the oats when you rolled the dough

[@Foodgeek]

It's not in the oats. It's a fruit fly. I think I got them all now 😊

[@Leecifur333]

Those are not fruit flies

[@mckenzieboone4778]

I love your videos! You are the best sourdough channel on the tube! But based on the number of weevils in yours oats, i’m recommending that you burn down your house and move to a different city. 🤪

[@TheOriginalStevenH]

7:02 just wanted to let you know you rolled oats with ants 🐜… had to backup several times but yeah… you baked ants with your bread.

[@hjortronsaft]

4:05 You seem to have a few bugs in your oat.