Golden Honey Oat Sourdough
Golden Honey Oat Sourdough

Golden Honey Oat Sourdough

This loaf has a deliciously soft crust thanks to the honey, and a hearty texture with added oats. Great for sandwiches and toast, or topped with eggs and avocado. Or simply slather with salted butter and extra honey for a delicious sweet treat baked in your Krustic Dutch oven.

Oval Timeless loaves
PREP TIME10 Hours+ Overnight Proofing Time
COOK TIME45-50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME10 Hours, 45 Minutes

INGREDIENTS:

  • 75g active, bubbly sourdough starter
  • 360g water
  • 420g all-purpose flour
  • 25g liquid manuka honey
  • 80g oats
  • 9g salt
  • Rice flour, for dusting
  • ¼ cup oats (large steel-cut oats are best), for decorating

METHOD:

  1. In a large bowl mix together the starter and the water.
  2. Add oats, honey, flour and salt and mix well with a dough whisk until a shaggy dough forms.
  3. After 30 min rest, perform first set of stretch and folds. Continue bulk fermentation, performing 2 more sets every 30-45 minutes until dough rises approximately 80%. (The whole process should take 5-10 hours depending on the temperature of the environment).
  4. Tip dough onto a clean surface and gather up into a ball, pushing and pulling a little to create surface tension. Rest 25 minutes.
  5. Shape: Flip dough over then stretch out slightly into a square. Fold up top and bottom then turn 90 degrees and roll up into a tight log. Place into a banneton, cover with plastic wrap or a bowl cover and refrigerate overnight.
  6. When ready to bake: preheat your Krustic Dutch oven at 450°F for 45 minutes. Remove dough from the refrigerator, and tip it out onto the Silicone Transfer Mat or parchment paper. Dust liberally with rice flour and brush off excess.
  7. Score or decorate as desired. To make oat flowers: wet a fingertip and rub away the rice flour in a small circle. Place 5-6 whole oats in a flower pattern and repeat all over the surface.
  8. Place it in the preheated Dutch oven and bake for 7 minutes.
  9. After 7 minutes remove from oven, and add an expansion score down the center. Replace lid and bake a further 25 minutes with the lid on. This will allow for a beautiful oven spring!
  10. Remove lid and bake a further 20 minutes or until golden.
  11. Cool completely before slicing.
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GALLERY:

NOTES:

  • The honey in the bread makes for a nice soft crust but if your loaves tend to burn on the bottom, add a baking sheet beneath the Dutch oven before baking to redistribute the heat slightly.
  • You can use either large steel-cut oats which will add a slightly chunkier texture or rolled instant oats which help make a super soft tender loaf.
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