Honey oatmeal super soft sourdough bread

💡10 pm build your levain
✔️5g starter (100%),
✔️40g water,
✔️40g regular bread flour
1. Mix and let fermen at room temp (73F) for 10 hours.
💡10pm same day oatmeal porridge or soaker
✔️50g rolled oats (I used old fashioned),
✔️200g boiling water
Mix everything and cover for 12 hours.
💡8am next morning
- final dough
✔️270g bread flour, (100%)
✔️55g water,
✔️30g soft or melted butter(10%)
✔️30g honey,(10%)
✔️all porridge or soaker (250g)
✔️80g of levain (25%)
✔️5g salt
Mix everything together , autolyse for 40-60min.
💡9am using stand mixer knead the dough until it will start to jump of the bowl and will become round ( about 10-15 min). Kneading will help to develop strength of the dough, which will lead to great volume.
💡11am Bulk rise for 2 hours, perform 1 stretch and fold during that time.
💡1 pm shape the loaf, put in loaf pan, cover, let it rise until triple in volume(78-80F). It should be 1 inch higher than the pan. 4-6 hours
💡7pm oven 375F, bake for 40 min
Brush with melted butter when it’s still hot.
Enjoy 🙌

[@A.hamadah]

Great job Natasha, thanks for sharing 👏

[@suckerburg4392]

Lovely video Natasha you're the best 😊

[@narocanocanadafabianasanto734]

I will gonna try tomorrow your recipe thanks so much for sharing

[@judimetaj1691]

Good job♥️ Love it 🙏

[@Viktoriya_Litviakova]

Спасибо❤

[@forozandeshirzad1355]

Thanks for sharing🙏🙏🙏😘😘😘😘

[@assakaleimane7443]

Great job👏 keep doing more videos I love your work you encourage me to do my own bread at home

[@natashas_baking]

Assakale Imane thank you a lot for your support 🙏🙏🙏

[@abirmoussa2316]

I loved it thank you, can we change the butter to olive oils please?

[@cindybearmusic]

--question: how could I make this artisan style in a cast iron Dutch oven? I have made this recipe many times in loaf pans and it is definitely a keeper! My family loves it! Thank you so much for sharing your recipe!!!

[@yaelarbelymizrachi2319]

Hello Natasha, thanks for the recipe. I intend to make the bread and I see that there are differences between the video and the recipe on the blog. Both in weight and in the manner of preparation. In the blog, you write that the dough should be put in the refrigerator at noon until the next morning, while in the design and baking video that day. I would be happy for clarification. In addition, is it possible to omit the dry yeast? Would the bread come out the same without them? It is worth noting that my pickle is strong. Thank you for your kind answer Thank you Yael

[@mariamgarcia2204]

Hi!! This looks beautiful. Is it possible to triple the recipe to fit it in a Pullman loaf? Or does it work better for small loafs? Thanks :)

[@natashas_baking]

Mariam Garcia thanks! Absolutely! You can triple it. I was using 11x5 inches loaf.

[@mariamgarcia2204]

@@natashas_baking thank you

[@Emma-my5hc]

👍👍👍❤️❤️❤️🇺🇦

[@boomerica7413]

Please help, I just made this using your recipe today, but my dough still sticked to the bowl even after 25 mins kneading with the kitchen aid. And for the final proof it had risen 1 inch higher than the tin but it didn’t continue rising up in the oven after all. The crumb is not opened as yours. T-T

[@shrmorr1]

Where is the recipe please! I can’t find it!

[@michelgrassmann2625]

Next time: use more seeds please 😅