Quaker Oats Honey Bread on a baking stone

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Hello loyal follower(s)

      Way back in April 2009 when I quit doing volunteer computer work and declared that a good easy hobby would be bread making. then In July I started the blog: "the crustydoughnut2.blogspot.com".  By March 2011 I knew a lot more about blogs and bread making, so I wanted to start over, thus this blog was started.  I have learned a lot about  the art of making bread.

    The word misadventures was very appropriate for my talent.  Let 's get to the topic for today;  Quaker Oats Honey Bread on a baking stone.  I was modifying the recipe in the blog from November 24, 2011. The first problem was the recipe called for (and I prefer) The one minute version of Quaker Oats.  Instead I had to use the Old Fashioned version which requires more cooking time. Also there was the question of the amount of salt.  Cyndy is always promoting the reduction of salt in my cooking.  I just used a dash of salt instead of the 1/8 teaspoon called for; mistake number one.

The second mistake; I grabbed pancake syrup  instead of Clover honey, just carelessness.

But here is my  story about this bread.

Even with the two errors mentioned, the dough looked good after 18 hours of the first fermentation.  But I could not make good rounds for the second fermentation.

The start of the baking process. I am a strong believer of the use of parchment paper.

I now use in to line bread pans.  and also as a sling to move dough into Dutch ovens.

The aluminum foil helps keep the bread crust from over browning. But the foil here really was not big enough.

Obviously my division of the dough into two equals loaves was a little off, but so what!

Weird shape but good crumb, but lacking salt. Substituting pancake syrup for honey was not a fatal, but it did reduce the sweetness.

Because of my recent back surgery i needed to raise the counter to a better working height for my skinny 6' 1'' height.  So now I have a dedicated box to raise the working surface.

But remember this blog is called: misadventures; and it lives up to the name.

The recipe follows:

À bientôt

Mr Nut

Quaker Oats Honey Bread On Baking Stone

Consider Blog of November 24, 2011 as the genesis  

For this recipe along with with my experiences. 

European style: (Crisp-crust; large air spaces)

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

Yields two loaves in what ever shape you like

     This recipe provides the ultimate freedom of choice with timing and techniques. It is possible to start this bread anytime of the day and modify the  fermentation time to meet your schedule.

    Oat meal lacks 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.

     Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.  Follow the instructions on the Oatmeal box based on using 1 1/2 cups of the oatmeal

Ingredients:

2 1/4 cups water

1 1/2 cups (10.5 oz; 150g) Quaker oats (quick one minute).  

1 teaspoon Sea Salt

1/4 cup Canola oil.                                                                 

1/4 cup Clover honey.                                                         

5 1/2 cups (28 oz; 770 g) bread flour.                               

1 teaspoon instant dry yeast.

1 cup ( 5 oz 140g) Vital Wheat Gluten.                       

1/4 cup Dough Enhancer.                                                

About 1 cup  water.

1. Oatmeal:

In a large pan with a cover bring 2 1/4 cups of water to a boil; add 1 teaspoon sea salt. 

Gradually add 1 1/2 cups of Quaker oats to the water. Then reduce heat (1/3 towards low from 

medium) and cook until it begins to thicken: (about one minute), cover it and set it aside until it 

cools a little  ( about 20-30℉).

2. Wet Mix:

As the Oatmeal cools, mix into the oatmeal, by hand  the red ingredients  ( 1/4 cup oil first,

then 1/4 cup honey, using the same 1/4 cup measure,) .

3. Dry Mix:

In the mixer bowl using the Chef Whisk on speed 1, mix the Blue ingredients, minimize the 

mixing time. 

4. Combine Ingredients:

Switch to the Paddle Blade at speed 2, and slowly combine the Oatmeal and the blue

 ingredients, EXCEPT THE WATER. Don't add more water just yet: the flour will absorb water from the oatmeal very slowly. Let the dough rest, maybe 15 minutes. Then add only the 

amount of water needed ( about 1 cup) to make stuff but workable dough.  Keep the mixing to a minimun.   

5.  Rest: Allow the mixture to rest for about five to ten minutes, then 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. 

6.  First fermentation; Set the dough out at room temperature 72-75℉ (use a heating pad if 

The room is cool) for 12 to 18 hours. Only if convenient, deflate the dough about halfway through the rise.

7.  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). Divide the dough into two 

rounds.  Let it rest for 5-10 minutes.

8.  Second Fermentation: Set out two 15-inch squares of baking parchment paper.  Place each round in the center of the parchment paper.  Generously dust the rounds with flour.  Tent the dough with  bowls. Let them ferment for 1 1/2 to 2 hours until the dough doubles from the deflated size.
9.  Prepare Oven: 20 minutes before baking time, put a baking stone on the middle rack of the oven and the broiler pan on the lowest rack. Preheat to 450°F.  Boil about two cups water to be poured into the boiler pan later when the baking begins.

10.  Baking: Reduce the heat to 425°F. Using the parchment paper as a sling, carefully lift the dough on to the baking stone. Then immediately pour the boiling water into the broiler pan. Bake for 40 minutes. At this point you may want to cover the loaves with aluminum foil lessen the darkness of the crust. Bake for 25 to 35 minutes longer, until a skewer inserted into the thickest part comes out with just a few crumbs on the tip (or until the center registers at least 200°F on an instant-read thermometer). Note: the appearance of the loaves is more important in determining the doneness of the loaves than the internal temperature (from Cook's illustrated magazine, May-June 2011 page 31).  Cool  loaves thoroughly on a wire rack