Rolled Oats Honey Bread

Thursday May 19, 2011

Hello loyal follower(s)

    Mr Nut was unable to write blog directly to the internet because Wednesday May 18, 2011 the modem for the internet connection was “toast”.  It would cost $99 to get a replacement from Quest.  Many things wee going on at Quest that were not to Mr Nut’s liking, and  he was thinking of changing internet provider.  Also, Cyndy was not happy with Direct TV and wanted to return to cable TV.  The result we will not have a internet connection at our home until June 1.

Therefore Mr Nut will have to wait until next week and a trip to Mesquite NV to get to a WFI place (other than at Mc Donald’s) to put this on the web.

      Today was the first day where we ate beets from our garden. There were so many Pea Pods this year we had to freeze some of them.  The strawberries are abundant and sweet.  So far it has been a good garden year.

      Today’s adventure was Rolled Oats, Bulgar Wheat and honey bread.  In the last week Mr Nut learned ( thanks to Cook’s illustrated magazine) that the internal temperature was not a reliable indication of doneness of bread.  Checking the golden chestnut color is more important (see blog of May 11, 2011).

 The dough was just plopped into the Dutch oven and placed in the oven.  It had a high moisture content

At thirty minutes the temperature was 193℉. 

 Forty  minutes into the baking, and the loaf was removed from the Dutch oven with a internal temperature of 204℉.  

 After sixty minutes of baking the color was good and the temperature was 200℉. Notice that the temperature actually went down from 204℉. 
 This was the top view.

 The bottom view was a good color also, but another five minute, may have burned the bottom.

 As you can see, the crumb looked good.  One of the benefits of Oat in a bread was it helps keep the bread moist.

 This was Harold Arrowood Mr Nut’s neighbor who helps get rid of the bread by eating it.

Recipe follows:

À bientôt.

Mr Nut

Rolled Oats Honey Bread

Blog May 19,  2011, revised June 6, 2011

European style: (Crisp-crust; large air spaces

Inspired by Jim Lahey’s My Bread and 

Kneadlessly Simple by Nancy Baggett

Modified for a Cuisinart stand mixer, with speeds from 1 to 12

Yield one 10 inch round

     This recipe provides the ultimate freedom of choice with timing and techniques. It has been written for a Cuisinart stand mixer, but hand mixing will work also. It is possible to start this bread anytime of the day and modify the refrigerator time or the fermentation time to meet your schedule.

    Rolled Oat meal doesn’t contain the proteins needed for making gluten. Vital Wheat Gluten was added to help compensate for the lack of gluten producing proteins.

    The following (optional) natural healthful ingredients are added to improve bread volume or taste.

           Salt: Sea Salt, which contains additional minerals for better gluten development.

           Dough Enhancer: See April 5, 2011 blog for ingredients and an explanation of    

           their function.

     Delayed fermentation is a relatively new technique. By using ice cold water (40 -50℉) in the mixing of the dough and delaying fermentation by refrigeration, the yeast remains inactive while enzymes in the in the flour go to work improving flavor, strengthening gluten etc..

     Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.

Ingredients:

2 cups (10 oz; 180g) Rolled Oats

4 cups (20 oz; 560 g) bread flour

1/4 cup (2.5 oz; 35g) Bulgar Wheat 

1 tablespoon Sea Salt

1 teaspoon instant dry yeast

1/2 cup Vital Wheat Gluten

1/4 cup Dough Enhancer

2 1/2 cups cold water (40 - 50℉)

1/2 cup Clover honey

1/4 cup Canola oil

1. Dry Mix: In the mixer bowl using the Chef’s Whisk on speed one, mix together the blue ingredients.
2. Wet Mix: In another bowl whisk by hand the red ingredients into the green ingredient.
3. Combine Ingredients:  Switch to the Paddle Blade in the mixer bowl and combine the Wet mixture with the Dry mixture keeping the mixing to a minimun.
4. Rest: Allow the mixture to rest for about five to ten minutes so that the oats can absorb some of the liquid.
5. Move the dough to another oiled bowl. ( so the stand mixer bowl can be cleaned). Spray the top of the dough with oil, and cover the bowl with plastic wrap. 
6. Delayed fermentation (optional but good for best flavor) Refrigerate the dough for 3 to 10 hours. 
7. First fermentation; After delayed fermentation (if used) set the dough out at room temperature 72-75℉ (use a heating pad if room is cool) for 12 to 18 hours. If convenient, vigorously stir the dough about halfway through the rise.
8. Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Add more  flour if the dough is sticky, aim for a stiff dough. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (maximum of 8 folds). 
9. Second Fermentation: Set out a 15-inch square of baking parchment paper. Spray it with nonstick spray, then generously dust it with flour. Invert the dough into the center of the parchment. Generously dust the dough with more  flour. Smooth out and round the surface to form a round shaped, domed loaf; it may be sticky, so flour your hands, and sprinkle more flour over the top as needed. Using the parchment paper as a sling, transfer the loaf to a skillet or  bowl just slightly smaller in diameter than the dutch oven to be used. Tent the bowl with nonstick spray-coated foil.  Let it ferment for 1 1/2 to 2 hours until the dough doubles from the deflated size.
10. Prepare Oven: 20 minutes before baking time, put a rack in the middle of the oven with the dutch oven; preheat to 450°F. If you have a pizza stone place it near the bottom of the oven it will act as a heat sink. 
11. Final Dough preparation: Sprinkle or spray the dough top generously with water. Using well-oiled serrated knife or razor, cut a 1/2-inch-deep, 3-inch diameter circular slash in the dough center. Using the parchment paper as a sling, carefully lift the dough into the pot; take care not to touch the hot pot. Immediately top the pot with its lid.
12. Baking: Reduce the heat to 425°F. Bake on the lower rack for 45 minutes. Remove the lid. Using the parchment paper, lift the loaf from the pot and place on a piece of aluminum foil. Pull the parchment away from the loaf sides so they are exposed. (If the top is well browned, cover it with foil.) Bake for 25 to 35 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 210° to 212°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Note: the appearance of the loaf is more important in determining the doneness of the loaf than the internal temperature (from Cook's illustrated magazine, May-June 2011 page 31).  Cool  thoroughly on a wire rack.