I came across this recipe at an advanced Sourdough Workshop run by expert baker Lesley at Lesleys Kitchen Breadschool!
This is one of my favourite sourdough recipes, for a few reasons! There is no lengthy stretching and folding involved, you can make the Pre ferment step in advance and you can do the final prove in the fridge for 24 to 48 hours, bringing a lot of flexibility to your sourdough baking, in addition to more digestible bread!
I quite often prepare 2 lots of Pre ferment, leave one at room temperature overnight to use the next day and the other one stays in the fridge for up to 72 hours.
This bread is delicious with a fairly close crumb, no big holes in this one but to be honest I’m not a fan of holey sourdough, all your filling falls through the holes!
The oats add extra fibre, the pre ferment uses wholemeal flour and you can use a mix of flour to make up the loaf. Malted grain flour or half spelt, half white is a good combination for flavour and crumb texture.
All you have to do is briefly knead the dough until it comes together then prove at room temperature for 2 hours, knock the air out of the dough, shape it and prove it in a banneton, either at room temperature or in the fridge. So this really is a simple but most delicious and nutritious sourdough! I hope you love it as much as I do!
You can do this step overnight or 12 hours at room temperature or up to 72 hours, if you keep it in the fridge. Mix together with a wooden spoon and cover.
Making the loaf, add
🍃 Health educator🍃