Ingredients
- 3 cups bread flour (or all-purpose flour)
- 1 cup rolled oats (or quick oats)
- 2 tablespoons honey (or maple syrup)
- 1 cup sourdough starter
- 1 cup filtered water
- 1 teaspoon salt (sea salt or kosher salt)
Instructions
- Feed your sourdough starter a few hours before starting.
- In a large bowl, combine sourdough starter, warm water, and honey.
- Add bread flour, oats, and salt, and mix until just combined.
- Cover the bowl with a damp cloth and let it rest for about 30 minutes.
- Knead the dough for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 4-6 hours until doubled.
- Punch down the dough, shape it into a loaf, and place it seam-side down in a proofing basket.
- Let it proof for another hour at room temperature or overnight in the fridge.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough into the hot pot, cover, and bake for 30 minutes; then uncover and bake for 15-20 minutes until golden brown.
- Allow to cool completely on a wire rack before slicing.
Notes
Be gentle with the dough to retain gas bubbles for a light texture. Consider using a kitchen scale for precise measurements.
- Prep Time: 240 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian