Any Home Bakers Here?

[Ladies-Eight]

Bakers good afternoon one and all!

Tea is ready.

Temperature is in the 80s mostly sunny.

Have a great day!

 

[Bshemyshua]

Sure can! Not exactly sure how to post it. Except to free hand it in this thread.

Sourdough Oat Bread (no knead)
1 1/2 cups warm water
1/2 cup sourdough starter
1 1/2 tsp salt
1/2 tsp yeast. Omit this if you prefer a 24 hour ferment time (slow rise)
2 tbls honey for flavor (optional)
3 1/2 cups bread flour + 2 tbls
1 cup old fashioned whole oats +1/4 cup
Combine warm water, sourdough starter, honey, and salt in bowl.
Now add yeast if using, 3 1/2 cups flour plus 1 cup oats. Stirring until thoroughly combined. Dough will be shaggy at this point.
Cover and place in a warmish location allow to double in size. (If not using yeast for a slower ferment it could take 12 hours to 24 hours)
Once this has doubled, stir down and sprinkle the 2 additional tbls flour around the edges of the dough ball and roll to coat.
Grease a 9x5-inch bread pan and turn dough ball into pan. Lightly pat dough out in pan to evenly distribute. This will produce an "artisan style loaf". If you prefer a traditional smoother loaf then turn dough onto floured surface, pat into a rectangle and roll dough over itself to make a smoother loaf and place in greased pan. Sprinkle additional 1/4 oats over for decorative effect. Cover and let rise until it is slightly above the top of pan.
Preheat oven to 375 ° F.
Bake for 45-50 minutes or until done.

 

[BullChick]

“No significant damage from my recent fall.”

 

[jnicholes]

“No significant damage from my recent fall.”

That’s good to hear!

 

[Ladies-Eight]

Bakers good morning one and all!

Tea is ready.

Temperature is in the 70s sunny 86% chance of rain.

Have a great day!

 

[ronott1]

I usually bake a batch of Brotchen ( German bread rolls) and a loaf of sourdough bread, whatever kind appeals to me at the moment once or twice a week. This past week it was sourdough oat bread.

That sounds very Tasty!

 

[ronott1]

Sourdough Oat Bread (no knead)
1 1/2 cups warm water
1/2 cup sourdough starter
1 1/2 tsp salt
1/2 tsp yeast. Omit this if you prefer a 24 hour ferment time (slow rise)
2 tbls honey for flavor (optional)
3 1/2 cups bread flour + 2 tbls
1 cup old fashioned whole oats +1/4 cup
Combine warm water, sourdough starter, honey, and salt in bowl.
Now add yeast if using, 3 1/2 cups flour plus 1 cup oats. Stirring until thoroughly combined. Dough will be shaggy at this point.
Cover and place in a warmish location allow to double in size. (If not using yeast for a slower ferment it could take 12 hours to 24 hours)
Once this has doubled, stir down and sprinkle the 2 additional tbls flour around the edges of the dough ball and roll to coat.
Grease a 9x5-inch bread pan and turn dough ball into pan. Lightly pat dough out in pan to evenly distribute. This will produce an "artisan style loaf". If you prefer a traditional smoother loaf then turn dough onto floured surface, pat into a rectangle and roll dough over itself to make a smoother loaf and place in greased pan. Sprinkle additional 1/4 oats over for decorative effect. Cover and let rise until it is slightly above the top of pan.
Preheat oven to 375 ° F.
Bake for 45-50 minutes or until done.

Thanks for the Recipe!

 

[pennyJo1960]

Good morning Home Bakers. DH had a doctors appointment.

 

[Sally PB]

@pennyJo1960, how'd the appointment go? Good news, I hope!

 

[jnicholes]

Pizza tonight.