Tag Archives: bread

Chia Quinoa Bread

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Hippy bread. That’s what my mum would probably say if I told her what the loaf of bread sitting beside me was called.

Maybe it should be called superfood bread? Both chia and quinoa seem to be happily sitting under the superfood umbrella at the moment. Basking their superfood bodies in the healthy food spotlight. Rightly so, as this loaf certainly feels good and healthy on eating. I’d picked up some locally grown quinoa in Tasmania and already had some chia lounging in the back of the fridge. I was ready to jump back into the sourdough making after being away and these two super heroes had their names written down for my upcoming loaf.

After we had got back from Tasmania, checking the sourdough starter in the fridge was one of the first things I did. Actually I checked both of them, as I had put two in different bowls in different positions to try to make sure something was still happy when we got back.

Why so pedantic?

It all started a few weeks back.  There I was on an everyday Monday, with a head full of things that left very little room for much else. I needed to make bread and while in my whole heartedly distracted state, I used all my starter. Yes. Allll my starter. My starter that I had been gently nurturing for over a year, providing my family with abundance of loaves of bread, and I had just used it all.

A sharp intake of breath, a slight sweating of the brow, and a quickened heart beat. Oh, oh, oh….

It’s ok! I’ve got a frozen bit for back up. I had recently used another frozen portion to see how the whole bringing it back process actually worked. I’d also written a draft post on it. It was going to be fine. It was going to be fine…

But it wasn’t. It wasn’t fine. I gave that little frozen starter so much love it clearly didn’t know what to do with itself. An encouraging one teeny tiny bubble a day kept my hope alive. Come on little thing, you can do it, I softly whispered.

It turned grey. I changed bowls. I added more water. I added more flour. I added honey. I added rye… It smelt funny.

I suspected death was around the corner and in a last attempt before quietly putting her in the bin, I turned it to three different bowls with three different ways of encouraging the starter to grow to her old bubbly self. One bowl died immediately, and two decided to give themselves one more go. Two bubbles…three bubbles, four bubbles. Frog spawn! Oh the joy! Thank you, thank you, thank you.

Yes, I could have got some starter back from friends who have now embraced the sourdough pilgrimage. I could have made another, and I could have just let it rest awhile and played with commercial yeasted bread. I could have, but I didn’t want to. I wasn’t the only one who had despaired at the thought of no sourdough. Mr Chocolate had looked on with horror when I had explained what had happened on that first distracted day. Horror again at the thought of his lunch going to have to come from shop bread…

So that’s what happened. But now, the old girls back. She was clearly itching to get cracking with some loaves of bread this time around, as it didn’t take long for those reassuring bubbles to come back at all, (thank goodness.)

Chia Quinoa Bread

2 tbls chia

150g quinoa

300mls water

—————

300g starter

450g strong bakers flour

375mls water

300g cooked quinoa and chia (I had a bit left over)

1 1/2 tsp salt

In a pot add the quinoa, chia and water. Cook for about 10 minutes or so. When the water is all absorbed and grains have softened, cool a little. Add starter, flour and water. Mix together and then I left it for about half an hour. Add the cooled quinoa and chia, mix well (I used a dough hook) then add the salt. A 30 second knead/fold on lightly floured surface and back in the bowl for an hour or so. Another 30 second knead/fold and then back in bowl, covered and into the fridge for a cold sleep for about 12-ish hours. Back out, getting a tight knead together, than into the banetton for about 4 hours.

Out on to tray, slash, steam, and bake at 240 for about 40 minutes.

*This post submitted to the lovely yeastspotting

how to make bread, for the person who thinks they can’t…but really they can

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This is, (I hope) a really basic way to start making your own bread. It’s an adapted version of the Bourke Street Bakery cookbook olive oil dough. I’ve used it a whole bunch of times, and it’s always reliably delicious.

 You will need.

600g flour (4 cups- I use strong bakers flour)

2 tsp dried yeast

400mls tepid water

 3 tbls olive oil

2 tsp salt

In a large mixing bowl add the, 600g flour, 2 tsp yeast and 400mls water. (The slight warmth of the water will kick start things, don’t use hot; you’ll kill the yeast.)

 mix with a spoon until it all comes together. It will look a little dry and unlikely.

Now leave it for 10 minutes.

 The dough looks and feels a little different. It’s been doing its thing for the past 10 minutes.

It will feel softer and more workable.

Now add 3 tbls olive oil, and 2 tsp salt

 Mix it through with the spoon initially, for about a minute and then by hand. You will be able to feel it coming together. Now tip it out on to a bench and knead. (I don’t find with this recipe I need a floured surfaced area, but it may depend on the type of flour you are using. If it’s sticking, lightly flour the surface and your hands.

Work the dough until it comes together as a smooth, stretching mass (or use a mixer with dough hook). You want it to feel elastic.

Use the heel of both of your hands for kneading. Finger tips flick the dough up, and heel of hands push down.

 When the dough is soft and smooth, it’s a happy dough. The kneading will probably take about 10 minutes.

Then pop it back into the mixing bowl, (or a lightly oiled clean one, I just whack it back in the grubby one though) with some plastic wrap (or a shopping bag/wet tea towel) over the top. This stops it from drying out. Let it prove for 30+ minutes.

If the dough is in a warm spot (about 26C) it will just need the 30 minutes, if cooler, it may take longer. If it’s soft, and springs back when you poke it, it’s ready to be folded.

 Pop it out on to your work surface and roughly flatten it. Using your finger tips.

 Fold one third over

Then the other third over. Turn it 90 degrees, and fold it to thirds again. Pop it back in the bowl.

 looking kind of square

Another prove for about 30 minutes, (longer if it’s colder).  Then get it out and press the dough down on the working surface area and shape. Or…

Take the ball of dough out of the bowl and place on the bench. Pulling a side of the circle, and dragging it into the middle and press down. Keep going until you have gone all the way around. Then using one hand to do the same process with the heel of your hand, (side to the middle) and your other hand turning the disc. This process can be used instead of the folding after the initial prove or it can be a way to do a final shape.

 In to the middle.

 Looks like that

and then flick it over. Should be smooth and round. Once you’ve got the shape you want, pop it on an oiled tray (or a tray lined with baking paper) cover it with a plastic shopping bag and leave it to prove again in a warm spot. Should have risen by about 2/3 and feel/look soft and pillowy. This can take 30+ minutes.

This dough can be  shaped into just about anything. I used it as a foccacia base here, but have used it as a fish, mermaid, sunflower, grissini and bread rolls.

Bake in a pre-heated oven at 240C with steam. I use a water squirter bottle for the steam. 20 squirts in the crack of the door once you’ve popped the bread in or you can use a little dish of water at the bottom of the oven when you turn it on. Baking time depends on the shape you have made. Bread is cooked when dark golden in colour and sounds hollow if tapped.

*****

 The trick with bread is, you just have to practise. Make it, and if there are any problems, write down what they are so you remember for next time and can change it accordingly. I watched my mum make bread my whole childhood so absorbed how to knead it just by watching. If you have never played with dough before though, it might seem a little daunting.

Play with it.

At worst, they will be stone hard burnt unsalted bricks, (and I’ve certainly made my share of them before). Most likely though, they’ll be delicious, and you’ll never want to buy shop bread again.

Books to make you want to play further

Bourke Street Bakery

The handmade loaf

River Cottage handbook- Bread

Online

The Fresh Loaf 

Dan Lepard

Wild Yeast

B Bread

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I have fiddled, twiddled and tweaked this recipe so many times, and I’m still unsure of what to actually call it.

Could it be wholemeal bread? Technically it’s not wholemeal as it doesn’t use the whole grain.

Bran bread doesn’t haven’t much of ring to it. Sounds like something your grandmother might be encouraging you to eat.

Keeps me regular as clock work that Bran Bread does! 

Nope. Bran Bread doesn’t work either.

How about Brown Bread? A bit dreary sounding though isn’t it?

Would you like some lunch? How about some white cheese, red tomato, on some brown bread?

Exciting no?

How about B Bread? It’s got bran, it’s brown, it’s bread, (and it’s made by Brydie.) Yep that will do.   

For such a simple loaf, I really have tweaked it a lot. Has it made a terribly big difference? Probably not.

I have played with higher hydration, (too tricky to shape) short mixes within the autolyse period, longer autolyse period, (I like leaving it about 40 minutes) using hot water mixed with the flour, long over night prove, shorter day proves, big slashes, little slashes, no slashes, (I like them) not soaking the bran (dry bits), adding the dark malt secondary, (too streaky) adding the malt with the bran and hot water, (no difference) shaping before the over night prove, shaping after the over night prove. (I’m still not sure which I prefer with this one. Depends on the time factor at this stage.)

At the end of the day though, it’s a bread that does what all good breads do. Fills your belly in a wholesome, soul uplifting kind of way.


B Bread

400g starter

700g flour (4 2/3 cups)

1 tsp dark malt flour

50g unprocessed bran (1 cup)

125mls hot water

500mls water

2 tsp salt

Add hot water and bran together, mix until all absorbed. Mix starter, flour, water and dark malt flour together for a minute or so, and then add the bran mixture (I use a sunbeam mixer with a dough hook). Rest period 40 mins. Add salt. Mix again. Prove for 1 hour or so. Quick knead on lightly floured surface. Another hour or so prove. Fridge for 12 hours. Shape. Back to room temperature and prove,(took about 3.5 hours). Slash. Baked at 240C with steam, for about 30 minutes.

This post submitted to the wonderful yeastspotting.

almond fig and rosemary bread

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This one was inspired by the lovely Joanna at Zeb Bakes, who recently made a Roast Hazelnut and Fig Bread. It all sounded a whole lot of lovely, so I wanted to play with the flavours. I didn’t have hazelnuts… or cicely… or whole figs. But hey, I’d give it a crack.

I’d pilfered some Maggie Beer Burnt Fig Jam from my mothers pantry awhile back, and had happily been slapping it on to my sourdough in the mornings. However this was all the figgy-ness I had in the kitchen so the last bit would have to go in, (I was thinking some figgy streaks through out the bread). I only wish I’d made this bread at the start of the jar, as now, I might have to get some more, (at a real shop, not just my mother’s pantry).

The rosemary addition held its own and seemed wonderfully paired up with the fig jam. It wasn’t overwhelming in flavour, but did smell great when I sliced in to it. The almonds, I could have done better. I should have pushed them into the dough before the overnight prove, as in the fridge the dough developed a slight skin and I wasn’t sure just pushing them into the dough just before baking would be enough to keep them in. I think the bread needed some proving time around the whole almonds. Hugging them tight. Once toasted though they added a lovely subtle crunch to the rest of the bread.

I wasn’t the only one inspired by this bread. Heidi from Steps on the Journey also did her version of the same loaf. So it seems like a good one to play with… and play again, yes… I think I will.

Almond Fig and Rosemary Bread

200g starter

375g strong bakers flour

1/2 tsp dark malt flour

200mls water (approx)

1 tbls fig jam

1 tsp finely chopped rosemary

1 tsp salt

whole almonds

Mixed starter, flour, dark malt flour and water. Rest period (40 mins). Added remaining ingredients, mix, (I put the jam in last as I didn’t want it to be thoroughly mixed through, more of those figgy streaks). Leave for an hour or so. Quick knead on a lightly floured surface, and shaped into a boule and popped on a tray- decorate with almonds, covered with a plastic bag and left for about another hour and into the fridge for 12 hours. Brought back to room temperature, slash, and then baked at 240C with steam.

* submitted to the wonderful yeastspotting

hot cross buns

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 Not long after I first started this blog last year, it was Easter, and I was inundated with posts taunting me with hot cross buns. Delicious little bready morsals. I scrutinized, I dreamed, I gazed longingly, I especially admired the sourdough ones. Then I got side tracked and I didn’t do anything about it. Maybe next year I muttered to myself.

Easter started rearing its head again and the taunting hot cross bun posts started tempting me with their alluring photos, and seductive spices once more. Plump sultanas and glazed tops…Oh what to do? Should I try them? Should I give them a crack?

 Of course you should, said the little tiny baker on my left shoulder.

Yeast or sourdough?

Sourdough!! Said the little baker with a firm kick to my head… duhh!

Right.

Sourdough it was. But which recipe? Internet, nothing was quite right. Bourke Street Bakery Cookbook?… Nah, not quite right either. Real Food Companion? Closer, but not sourdough. Back to hack basics again then. Let’s play.

Batch One.

Not bad.  Consistency is good, soft, chewy and still light. Needs a bit more salt and lacking a bit in the spices. Definitely needs more oomph factor. I was feeling lazy and couldn’t be bothered rolling them into balls, so did a slab, used a divider and then gave another prove. This resulted in a non eye-catching brick like piece. For the glaze I did straight honey, which was too annoyingly sticky.

Batch Two.

Upped the spices and the salt. Added mixed fruit instant of just sultanas and currants. Wasn’t quite enough prove time though, so there were a few too many large holes once cooked. Still feeling lazy and went with the slab again. This time, dividing it just before cooking hoping that would make them less of a brick slab. Not really, still a great wedge of hot cross bun. Taste though, I was happy with and wouldn’t change anything further. The glaze was diluted a little and less sticky.

Third batch

I did a commercial yeast variation to see how they would be. Was feeling less lazy and actually rolled them, although was a bit sloppy with the sizes and the crosses. Verdict…still demolished by The Monkeys, but my heart still lies firmly in sourdough. Time factor is definitely a plus though when you are using commercial yeast. Not the whole day process that can be sourdough. (See the bottom of post for regular yeasted recipe… which looks remarkably similar to the sourdough one. For a semi sourdough recipe see the EDIT at the end.)

Hot Cross Buns-  

(sourdough)

100gms currants

100gms sultanas or mixed fruit

2 tbls brandy

150mls hot water

Mix together and soak the night before.

Dough Mixture

250-300gms starter (100%)

600gms strong bakers flour (4 cups)

1/2 tsp nutmeg

2 tsp cinnamon

1/2 tsp dark malt flour

1 tsp cardamom

100g sugar

250mls water/milk*

100g softened butter*

(* omit these if you want vegan ones)

Mix all together, except for the salt and then leave for a while, 20-45mins (autolyse period.)

Add 2 tsp salt. Mix together. Prove for an hour or so. Quick fold on lightly floured surface. Back in to bowl to prove for another or two. Fold. Prove again. Shape into a big square to fit the tray. Prove.  Use divider to shape into buns. Add the crosses.

Cross mixture

1/2 cup flour

1 tbls sugar

1/2 cup water

Mixed together and then into piping bag.

Bake at 210C for 20-25 minutes. Glaze when still hot. (1 tbls honey, 1 tbls water mixed together)

Hot Cross Buns-

(dried yeast)

100gms currants

100gms sultanas or mixed fruit

2 tbls brandy

150mls hot water

Mix together and soak the night before.

Dough Mixture

2 tsp dried yeast

600gms strong bakers flour (4 cups)

1/2 tsp nutmeg

2 tsp cinnamon

1 tsp cardamom

1/2 tsp dark malt flour

100g sugar

250mls water/milk*

100g softened butter*

(*omit these if you want vegan ones)

Mix all dough ingredients together, leaving out the salt and leave for 20-40 minutes, (autolyse.)

Add 2 tsp salt, mix together. Prove for an hour or so, and give a quick three way fold. Leave for another hour or so. Divide dough into even balls and roll. Placing on tray. If you are feeling lazy, pop the slab on the tray and divide just before baking. Another prove for 45 minutes or so, and add the crosses.

Cross mixture

1/2 cup flour

1 tbls sugar

1/2 cup water

Mixed together and then into piping bag.

Bake at 210C for 15-20* minutes, check them if the are golden and sound hollow with a little tap, pop them out. Glaze when still hot. (1 tbls honey, 1 tbls water mixed together).

**********

*My yeasted ones cooked quicker, than the sourdough ones.

(This post submitted to yeastspotting)

***********

EDIT- Each year I have tweaked these, until finally I have a hot cross bun that I’m really happy with. There is a semi sourdough recipe that I have been using a lot here if you like the taste of sourdough but need to speed things up just a little.

semi sourdough hot cross buns

Fruit and Nut Sourdough

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Each week I make a loaf of sourdough just for me. For me, me, me.

Anyone else is quite welcome to eat it too. However, The Monkeys usually clamp their lips shut and swiftly shake their heads at the offer and there are usually far too many fruity pieces in there for Mr Chocolate to happily call these loaves his own.

So, I make one up for me. It does the whole week and I get to start the day off in a way that kicks starts the happy tastebuds.

Add a cup of chai tea drunk from my favourite op-shop green mug and the day begins.

I’ve played with The Almost Uber Healthy Loaf, a Spiced Apple Loaf, Dan Lepard’s Raisin and Cinnamon Loaf and now this little buddle of goodness. Packed full of all things good and healthy, there is no guilt at all when I slap inch thick peanut butter on it.

Fruit and Nut Sourdough

300gms starter

100gms (about a cup) mixture of pecan halves, linseed meal, sunflower seeds

1 tps dark malt flour

25gms (1/2 cup) unprocessed bran

150gms sultanas, chopped prunes (they were squishy and soft already, if they were really dried I would have soaked them first.)

1 tps cinnamon

190gms strong bakers flour

300mls water (approx)

1 1/4 tps salt

almonds to decorate

The usual mix, rest period, add salt, mix again. Prove, fold, prove, shape, prove. Baked at 240C, for approx 20mins and then lowered to 200C for approximately another 10 minutes. The toasted whole almonds on top give a lovely crunch to the slices.

This post submitted to the fabulous yeastspotting

the odd week that was

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What an odd week it’s been.

Full of twists and turns.

A week now ending with a shudder and a shake.

Like a clapped out old kombie, driving into park for the last time.

This week, Little Monkey has his legs back. The cast came off early. Which was a bit of a lovely surprise. Xrays showed he was healing well, and after 4 weeks in a double hip spica and nearly a week in traction, he was free. Free. He’s going to have jelly legs for a while and will probably take as long as he was off those legs to get back on them, but… he has legs again.

Goodbye Captain Redlegs, hello Captain….Skinny Whitelegs?

Then he got sick the day after the cast came off.

Happiness and love was sent to me in an envelope.

I lost my house keys.

Someone found my house keys in a shop and I got them back.

Went to a friends wonderful art exhibition opening.

Lost my wallet on the street.

Got my wallet back due to two kind strangers finding and returning it home.

Good news from a friend.

Bad news from another friend.

I made a fish bread.*

…and it was delicious.

 

What’s been happening in your week?

* Using the ever versatile olive oil yeasted dough. To get the scaly look, just use scissors. Now how easy is that.

 

Basmati Yogurt Breadrolls

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I was given Dan Lepard’s, The Handmade Loaf recently by a good friend and inside is a lovely collection of launching pads of recipes. Now as it’s begun to be known around these parts, I can’t follow a recipe to save myself. So with this in mind I saw Dan’s recipe for Rice Bread and thought I could fiddle with that.

Let’s see…

With some basmati languishing in the fridge and yogurt that needed to be seen to as well, these little fellas did me proud. Healthy, with a sourdough-yogurt-basmati mix, they would have to be quite low GI, and they give a bit more oomph to your standard bread roll. Once cooked, I added some chunky cheese and some old lady pickle*, and I was a happy woman.

* Don’t worry, it’s not really made out of old ladies. Just what I call mustard pickles…. usually made by little old ladies.

Basmati Yogurt Breadrolls

(adapted from Dan Lepard’s Rice Bread)

150gms cooked left over basmati rice

110gms yogurt

250gms strong bakers flour

200gms sourdough starter

3/4 tps salt

40mls water

The usual mix, prove, fold, prove, shape, prove. Then baked at 240C for 10 minutes with steam and then another 10 minutes at 220C.

A chewy toothsome breadroll, that also freezes well, and I’m really looking forward to making these again.

This post submitted to the wonderful yeastspotting.

 

Chocolate Peanut Butter Bread

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sourdough rolled in cocoa


It started off as a dare. Chocolate Peanut Butter Icecream bread. What a hoot that would be.

A dare that made me think, ponder a little…. hmmm, I wonder…

What if?….

…and then…

no…maybe… yes?

First incarnation. Not so great. Dense, and lacking flavour. Ditch the milk powder, and chestnut flour. Far too dry as well….

More thought time spent on the next incarnation than should rightfully have been done so. An addition of a biga, add a little honey. Longer prove. I wanted a chewier texture, just a hint of the honey and cocoa, and didn’t want to be banged over the head with the sweetness. I wanted a bread, not a cake.

Second incarnation. Much better. More complex flavours, but still… not right. In the mixing it smells wonderful. Subtle in the flavours, not overly sweet, yep, it all sounds right. I have high hopes for the rising dough… and then it just sort of gives up.

Was it simply something that just doesn’t work. The flavours not holding hands together? Was it something I said?

One more crack. If it didn’t work this time, I would lay it to bready rest.

Third go in. It has the lovely combination of vanilla, honey, butter, sugar, peanut butter, cocoa. All flavours that would normally be working so well, (in a cake). The addition of the biga to give it a bit more oomph and…

It still doesn’t work. It’s dry, lacking in flavour, annoyingly slow to prove and does nothing for me what so ever.

BREADY rest… Let it rest.

Instead I make up a batch of normal sourdough, pop some dark malt flour in it, roll it in some cocoa just before the final prove. Once baked and cut, slap some crunchy peanut butter on it.

Ta dahhh!

Chocolate Peanut Butter Bread.

This post submitted to the wonderful Yeastspotting

Blueberry Rye Sourdough

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using fresh blueberries

Jamie Oliver has a recipe called Sexy Swedish Buns. They look tasty, and I would probably quite enjoy them, but they also looked rather messy to make. I must have been missing the sexy part. There were two key ingredients though in the buns that caught my attention. Blueberries and Cardamom.

Still on the hunt for new sourdoughs to concoct, I mused awhile on those two ingredients. Blueberries are subtle and as long as I didn’t go overboard with the cardamom it should work for a sourdough… But, then I was thinking rye. Rye and cardamom…

using dried blueberries

Both ingredients, to me taste of the earth. Not in the way that fresh beetroot does, but in a way that seems to feed the soul. It feels good going in. It feels right after you eat them. My belly seems to sigh a little sigh of contentment after eating either one of them. In the bread, the cardamom doesn’t overpower the rye, the two of them seem to hold hands. Lying entwined together, uncompromising of their own unique tastes.

At risk of sounding like a fluffy hippy who has had one too many snuffs of the patchouli, I have put some thought in to this. Mouthfuls have been mused on, the recipe tweaked, and then tweaked again. The blueberries, while not a strong flavour from the beginning, are just an extra subtle addition to the entwined lovers that be cardamom and rye. The three of them together, seem to make a loaf that’s subtle on the palate and easy on the belly.

Peace brothers and sisters.

Blueberry Rye Sourdough

200gms starter

1 1/2 cup strong bakers flour (150gms approx)

1 cup rye flour (150gms approx)

200mls water (approx)

1 tps cardamom

1/2 cup fresh blueberries (I’ve also used dried blueberries, which were just as good. Soak first.)

1 tps salt

Mix starter, flours, water together. Wait for 20 minutes. Add blueberries, cardamom and salt. Mix again. (Blueberries fall out a little but just keep sticking them in) Prove for an hour or two. Quick fold and shape, and then into the fridge overnight. Back out and bring it back to room temperature. Slash, and bake at 250C with steam.

This post submitted to Yeastspotting.

Honey Oat Sourdough

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I want to be a bread geek.

I want to know everything there is to know about yeasts, and flours. The whole process fascinates me. Every time I pull a loaf out of the oven I am amazed at what I have before me. Particularly the wonderful beast that is sourdough. Every loaf is different, each one with it’s own little personality. I want to play with so many different ingredients, then pull it all together into a simple loaf.

Will I ever get to be a bread geek?…I don’t know. My small to medium sized brain seems to struggle with the why’s, how’s and when’s, but I’m slowly getting better. I know I’m geekier than 8 months ago, when I first started on making my own sourdoughs. I also know there is a lot more to learn. I guess that’s all right though…

Bread is a fairly forgiving staple, my family all enjoy the experimenting and I get to muse on the next concoction of dough that I will play with. Wondering on the how, where and when of the loaf coming together, and  loving every part of it.

Pepper the conversation with hydration levels, protein percentages, lames, banettons, biga, poolish, wild yeast, epis and my interest will immediate be sparked. All words that less than a year ago I would have smiled politely and wondered what language you were speaking, as I hadn’t the foggiest idea what you were talking about.

I can put Mr Chocolate to sleep with my constant mutterings and musings when trying to nut out the next bready dilemma I’m having. Lying in bed I’m trying to juggle flour ratios and proving times, while he quietly says the occasional uhuh…and heads out to sleep land. I only realise he has stopped doing his job (being the sounding board that I like him to be), when my question of what do you think? Is greeted with eyes closed, soft nose whistles and the odd body twitch.

Leaving me to my own bready geek talk.

Honey Oat Sourdough

200gms starter

1 1/2 cups strong bakers flour (225gms)

1 cup whole rolled oats (I soaked these in 1/2 cup hot water first)

150mls water (approx)

2 heaped tbls honey

1 tps salt

Mix, prove, fold, prove, shape, long slow overnight ferment in the fridge, bring it back to room temperature. Slash. Bake at 250C with steam.

 

This post is submitted to the wonderful yeastspotting.