Honey and Oat Sourdough

Instructions

1. 1

   Mix active sourdough starter, warm water, and honey in a large bowl until combined. Let rest for 30 minutes to activate the cultures.

   Tip: Ensure your starter is at peak activity with visible bubbles before starting.

2. 2

   Add bread flour, rolled oats, and salt to the starter mixture. Stir until all flour is incorporated and a shaggy dough forms.

   Tip: Don't knead vigorously yet; this is just the initial mixing phase.

3. 3

   Let the dough rest for 20 minutes uncovered, then begin gentle stretching and folding with wet hands every 30 minutes for 2 hours.

   Tip: This develops gluten structure without aggressive kneading.

4. 4

   Transfer dough to a lightly oiled surface and shape into a round boule, then place seam-side up in a floured banneton basket.

   Tip: Handle gently to preserve the airy structure you've built.

5. 5

   Cover the banneton with plastic and refrigerate overnight or up to 24 hours for flavor development.

   Tip: Cold fermentation makes scoring easier and enhances the tangy sourdough flavor.

6. 6

   Preheat your oven to 450°C with a Dutch oven inside for at least 45 minutes.

   Tip: The Dutch oven traps steam for a beautiful crispy crust.

7. 7

   Carefully turn the dough out onto parchment paper, score the top with a sharp blade in your desired pattern, and brush lightly with water.

   Tip: Sprinkle a few oats on top before baking for added texture and appeal.

8. 8

   Place the dough on the parchment into the hot Dutch oven and bake covered for 25 minutes, then uncovered for 20 minutes until deep golden brown.

   Tip: The internal temperature should reach 205°C when a thermometer is inserted into the center.

9. 9

   Cool the bread on a wire rack for at least 30 minutes before slicing to allow the crumb structure to set properly.

   Tip: Resist the urge to slice immediately; this resting time is crucial for texture.