Maple Oat Sourdough Loaf
A sourdough loaf that's sweet without a distinctly maple-y flavor, and lots of nuttiness from the oats and a bit of whole wheat flour. This dough is easy to mix up with a fork since it's so wet (part of what makes it so soft!), but if you're intimidated by sticky dough, I recommend cooking the oats before adding them to the dough (see the post for details on how to do this).Makes 1 loaf.
Ingredients
- 360 grams water
- 90 grams starter
- 90 grams maple syrup
- 315 grams bread flour
- 45 grams whole wheat flour
- 145 grams rolled oats
- 12 grams salt
Instructions
- Combine the water, starter, and syrup in a medium bowl. Add the flours, oats, and salt and mix until no dry spots remain. Scrape down the sides of the bowl and cover.Over the course of the next 2-3 hours, perform 3-4 rounds of stretch and folds, as your schedule allows. Then, cover and let rise for another 2-3 hours, until puffed up and airy. Turn the dough out onto a lightly floured surface. Shape into a loaf and place in a proofing basket or a loaf pan lined with a floured tea towel and cover. Refrigerate for at least 12 hours, up to 48 hours.When ready to bake, preheat the oven to 450 degrees. Turn the loaf out onto a piece of parchment paper and score. Transfer to a baking vessel and cover. Bake for 40 minutes, then reduce the oven temperature to 400 degrees, uncover, and continue baking an additional 10-15 minutes, until the crust is golden brown and a thermometer inserted into the center of the loaf reads between 200-205 degrees.Cool on a wire rack for at least 1 hour before slicing.