Cedar Mountain‘s Khorasan Oat Sourdough- Take 3

This is one of my very favourite breads. It is so creamy and delicious.

This recipe is very close to my take-2 on it. This time, I didn’t have to add extra water to the dough and I decided to do all coil folds instead of half regular folds and half coil folds. I’m curious to see how that will affect the crumb.

Recipe

Makes 3 loaves

Porridges: 

50 g large flake oats plus 100 g water

50 g coarse ground Khorasan  

Dough: 

300 g fresh milled Khorasan (Kamut) flour (300 g Kamut berries)

700 g strong bakers unbleached flour

700 g water 

23 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe)

Whole grain and AP flour to feed levain 

Flaked khorasan and oats for topping

Two mornings before:

1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for the day. 

The two nights before:

1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

The morning before:

1. Feed the levain 100 g of filtered water and 50 g of whole grain flour and 50 g of unbleached flour. Let rise until doubled (about 6 or 7 hours). 

2. Place into fridge until the next morning. 

The night before:

1. Mill the Khorasan berries and place the required amount in a tub. 
2. Add the unbleached flour to the tub. Cover and reserve. 
3. Mill the khorasan berries for the porridge and set aside for the morning. 

Dough Making day:

1. In the morning, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for 3 hours at room temperature (73F).
2. Add the water to the rolled oats and cook on low, uncovered, until very thick and creamy. All the water should have been absorbed. Set aside to cool. 
3. Do the same with the coarse ground Khorasan and the water. This took about 45 minutes. Add to the oat porridge and let cool. 
4. After the autolyse, add the salt, the yogurt, and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. Add both porridges and mix for another 2 and a half minutes until well distributed.
5. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
6. Do 1 set of coil folds after 30 minutes and then 3 sets of coils folds at 45 minute intervals. Then let the dough rise by 30%. Total bulk was about 4  hours. 
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~770 g. Round out the portions into rounds with a dough scraper and let it rest 30 minutes on the counter. 
8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
9. Sprinkle some large flake oats in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the oats. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

Baking Day

1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
2. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.
   
   
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