[2017-017] Sticky Oatmeal Loaf

(Baked 2/3/17)

This ended up being a particularly sticky loaf, and I had considerable trouble getting it out of the banneton when it was time to bake. Hence, the loaf is a bit malformed. Still, it was moist and delicious and had very good crumb.

Ingredients

• 500g King Arthur Bread Flour
• 350g water @ 80°
• 150g starter @ 70% hydration
• 12g salt
• 300g oatmeal porridge (1:1.5 dry to wet by volume)

Process

• Mixed flour, starter, and 300g water
• Left to autolyse 30 minutes
• Mixed in salt + 50g water
• Turned once
• Folded in oatmeal
• Continued turns @ 30 minute intervals
• Formed loaf and proofed overnight in banneton @ 65°-ish
• Baked @ 500° covered for 20 minutes (forgot to turn down oven after loaf went in)
• Baked @ 450° uncovered for 18 more minutes