I have tried several ways of making this bread, in Dutch Ovens, just on a baking stone, cooked and uncooked oatmeal. Today I present my choice of ways to make this bread. Also, having reread the book My Bread by Jim Lahey I also eliminated the deflating of the dough. It also appears to be necessary to divide the dough into two loaves before the fermentation process. Thus I will provide a final recipe for this bread at the end of this blog.
Because of time constraints the fermentation period was only ten hours instead of eighteen hours.
These look OK in the picture, but the dough was fermented as one big blob. After the fermentation process I divided the blob into two loaves. When I did that it was impossible to form a nice shaped loaf without deflating it first. Deflating the loaves is exactly what I did not want to do.
Therefore, it is important to divide the dough before fermentation.
The crumb looked good and the bread was tasty.
I would of liked to see more variety in the sizes of the air holes, but I had partially deflated the dough while forming decent looking loaves.
Recipe follows:
À bientôt,
Mr Nut
Quaker Oats Honey Bread
October 6, 2012
European style: (Crisp-crust; large air spaces
Inspired by Jim Lahey’s book; My Bread
Using a Cuisinart stand mixer, with speeds from 1 to 12
Yield two seven inch loaves
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 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.
Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.
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 medium) and cook until it begins to thicken: (about one minute), cover it and set it aside until
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 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 yield a workable dough
5. Divide the dough into two loaves and allow the loaves to rest for about five to ten minutes, then move the dough to tow other oiled bowls. ( so the stand mixer bowl can be cleaned). Spray the top of the dough with oil, and cover the bowls.
6. First fermentation; 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.
7. Second Fermentation: Move the loaves onto on 15-inch squares (dusted with flour) of baking parchment paper. Dust the loaves with flour. Cover each loaf with a large pan and let them ferment for 1 1/2 to 2 hours until the dough doubles from the deflated size.
8. Prepare Oven: 20 minutes before baking time, put a rack in the middle of the oven with the dutch ovens; preheat to 450°F. If you have a baking stone place it near the bottom of the oven it will act as a heat sink.
9. Final Dough preparation: Sprinkle or spray the dough top generously with water. Using the parchment paper as a sling, carefully lift the dough into the pots; take care not to touch the hot pot. Immediately top the pots with their lids.
11. Baking: Reduce the heat to 425°F. Bake for 30 minutes. Remove the lid. Using the parchment paper, lift the loaves from the pots and place them on a piece of aluminum foil on the oven rack in the middle position. Remove the parchment paper from the loaves. (If the top is well browned, cover it with foil.) Bake for 25 to 35 minutes longer until the center registers 203° to 205°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.
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