Honey Oat Bread
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Pan semi integral ideal para el desayuno con mermelada hecha en casa
Ingredientes
- 100 grams sourdough starter, 1/2 cup
- 100 grams honey, scant 1/3 cup
- 330 grams water, 1 1/4 cups + 2 Tablespoons
- 50 grams rolled oats, plus more for rolling, 1/2 cup
- 500 grams bread flour, 3 1/2 cups
- 12 grams salt, 2 teaspoons
Instrucciones
- In a large mixing bowl, add active sourdough starter, honey and room temperature, filtered water.
- To the wet ingredients, add the bread flour, rolled oats, and salt. Be sure to mix until all of the flour is incorporated.
- Let the dough rest for at least 30 minutes.
- Knead the dough until soft and elastic.
- Let rise for aprox. 4 hours.
- Pre shape and fill into pan
- Cold proof for 8-24hours in the fridge
- Take out and let at room temperature until completely risen
- Bake at 425 degrees