Oatmeal Stout Bread

Crumb shots when cool

Not quite as open as I'd like.  So Oatmeal Stout is a fun name as this bread is made with an assertive (and delicious) stout and toasted rolled oats soaked in the stout.  hence oatmeal stout.  Maybe a touch underproofed.  I'll try again and get a better proof before I make any change.  If needed I may add a touch more hydration.  Tastes nutty and delicous.  Think I'll makes some small rolls and have beer brats on beer bread with some local kraut.  

Thanks for the compliments.  Most breads I've had with beer you can't taste the beer which bothers me.  I want to taste the beer.  I chose a semi assertive stout to hopefully push that through.  It worked.  I did the bulk of  the bake floor proofing but had a couple extra loaves that wouldn't fit so i retarded them right after I shaped.  Perfectly proofed and made an even nicer crust and the crumb opened a bit more;  I think that is the way I'll go from here.  Hazelnuts might be nice too.  

Happy Baking

So before I add the formula I am not considering the Oats as a soaker just as an add in although I'm sure it is soaking up some fo the hydration.  Another note which may hold absolutely no ground.  I don't like the idea of using flat beer.  The beer of choice for me I cannot find at room temp.  I use it fresh and balance the temp with warm water.  The amount of beer to water is almost 50/50 so I temp the cold beer and figure out what water temp I want and get the avergae between the 2.  ex.  if the beer is 47(-23 of desired temp0 degrees and I want 70 degree water I use 93(+23 degrees of desired temp) degree water and end up very close to 70.  If you use beer at room temp then ignore the warm water. 

For 2 loaves 

4 oz                 (mature 100% white starter)

22.25 oz          Strong White Flour

5.75 oz             Red Winter Wheat, freshly milled if possible)

2.25 oz            Rye (freshly milled if possible)

2.5 oz              Rolled Oates, toasted

11.25 oz           H20 #1, warmed to balance the cold beer if necessary

9.5 oz               Stout Beer 

.7 oz                 Sea Salt

.15 oz               Instant Yeast

1.25 oz             H20 #2 for the bassinage (thanks to someone who on here who named this technique)

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This recipe is about 75% hydration not including the soaker and you could probably push it a bit if you'd like. 

1)  Add toasted oats to the stout 30 minutes before you want to start your mix.  

2)  Autolyse beer/oat mix, h20#1, and flours for 30-60 minutes

3)  Mix in your mature starter.  Now add the yeas until incorporated.  Now the salt. 

4)  Once the dough has come together turn it up to medium speed and develop slightly.  (medium development)

5)  Add h20#2 and mix on low until dough comes back together. turn to speed 2 for a minute or so and place in a greased tub. 

6)  3 stretch and folds at 20 minute intervals.  Rest 1 1/2 hours.  Divde in half and round.  Let rest 15 minutes.

7)  Shape as a batard, roll tops on wet towel and then into rolled oats.  Place in oval banneton seam side up. 

8)  Proof covered for 1 1/2 to 2 hours.  Bake on stone with steam at 450 for 15 minutes then vented at 425 for 15-20 more.  Internal temp of (202-204).  That is how the loaves in the picture were baked.  

Alternitavely you can retard the loaves right after shaping covering lightly with plastic wrap overnight and bake in the same manner directly from the retarder.  I thought the crumb and crust improved from the retarding yet the floor proofed loaves were excellent as well.  

Happy Baking

Josh