Giving oatbread a twist

November 4, 2009 - 9:45am

hansjoakim

Giving oatbread a twist

I was inspired by Eric's medieval bread and wanted to try something different with Hamelman's oatbread. I ended up with a medieval bread/Pain de Beaucaire hybrid... I first shaped two baguettes of the oatbread dough. The two vertical sides of the baguettes were brushed with water, and the outer edge dipped in rolled oats. The inner side was partly sprinkled with coarse rye flour, and the baguettes shaped as below:

Oatbread

The idea was to sprinkle coarse flour on the inner side to avoid the dough proofing/baking together. Also, avoid sprinkling flour on the very ends: You want some wet dough on each side so you can splice them together in the end.

Here's the baked loaves/baguettes:

Oatbread

Lots of flavourful crust, and it's fun to try something different :)

Oatbread

Floydm

November 4, 2009 - 10:41am

Those look great.

Those look great. Seems like a smart way to get maximum crust and still fit your loaves onto a smallish baking stone.

SylviaH

November 4, 2009 - 11:45am

The Slashes

look very pretty on your Pain de Beaucaire hybrid...which was just what came to my mind when I saw the lovely loaves. They would make some very good sandwiches with the leg o lamb I roasted last night! How about a crumb shot when they cool?

Sylvia

hansjoakim

November 4, 2009 - 11:54am

Thanks Floyd and Sylvia!

We should put our households together, Sylvia. I'd love some of that lamb :) I also put up a crumb shot... since you insisted!

SylviaH

November 4, 2009 - 2:15pm

Crumb doesn't get much nicer than that!

Unless you have some lamb piled on top! I bet you get some tasty lamb.