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Honey Oat Sourdough Bread Recipe

★★★★★

4.5 from 336 reviews
  • Author: Simon
  • Total Time: 9 hours 25 minutes
  • Yield: 1 large loaf (about 750 grams) 1x
  • Diet: Vegetarian

Description

This Honey Oat Sourdough Bread recipe combines the natural tang of sourdough with the subtle sweetness of honey and the wholesome texture of rolled oats. Ideal for artisanal bread lovers, this loaf offers a chewy crust, tender crumb, and a lovely oat topping that enhances flavor and visual appeal. Perfect for breakfast toasts or hearty sandwiches, it requires patience and technique through stretch and folds and a long bulk fermentation to achieve optimal rise and flavor.

Ingredients

Scale

Starter and Liquid Ingredients

  • 100 grams sourdough starter (1/2 cup, active and bubbly)
  • 100 grams honey (scant 1/3 cup)
  • 330 grams water (1 1/4 cups + 2 Tablespoons, room temperature, filtered)

Dry Ingredients

  • 90 grams rolled oats, plus more for rolling (1 cup)
  • 500 grams bread flour (3 1/2 cups)
  • 12 grams salt (2 teaspoons)

Instructions

  1. Make the Dough: In a large mixing bowl, combine the active sourdough starter, honey, and room temperature filtered water. Mix thoroughly with a dough whisk or your hand until the mixture becomes a golden, milky liquid.
  2. Add Dry Ingredients: Add the bread flour, rolled oats, and salt to the wet ingredients. Stir with a spoon or dough whisk until all the flour is just incorporated. The dough will appear wet and sticky rather than forming a cohesive dough ball.
  3. Rest the Dough: Cover the bowl tightly with plastic wrap or a reusable shower cap. Let the dough rest for at least 30 minutes to hydrate the flour fully and initiate gluten development.
  4. Stretch and Fold – Round 1: With slightly wet fingers, stretch a portion of the dough upward and fold it over onto itself. Rotate the bowl about a quarter turn clockwise and repeat the stretch and fold 4 to 6 times until you complete a full rotation. The dough should appear smoother afterward. Cover and rest for 30 minutes.
  5. Repeat Stretch and Folds: Perform a total of 4 rounds of stretch and folds, each followed by a 30-minute rest period. After the final round, cover the dough and allow it to ferment on the counter for 7 to 9 hours at 70°F (21°C).
  6. Bulk Fermentation: Monitor the bulk fermentation closely since timing depends on ambient temperature. Look for these signs of readiness: dough has increased in size by at least 75%, appears domed and light, jiggles when the bowl is shaken, pulls away from the bowl easily, has visible bubbles throughout, and passes the windowpane test without tearing.
  7. Pre-shape the Dough: With slightly wet fingers, gently loosen the dough from the sides of the bowl without deflating it excessively. Tip the bowl to allow gravity to release the dough onto a floured or wet counter. Perform a final stretch and fold around the dough to shape it. Using a bench scraper or your hands, flip the dough so the seam side rests on the counter. Cover with the bowl and rest for 30 minutes.
  8. Prepare Proofing Basket and Oat Topping: While resting, prepare a proofing basket such as a banneton or a small mixing bowl lined with a clean tea towel (no flour needed as the oats will prevent sticking). Lay a clean tea towel on your work surface and spread a single layer of rolled oats to be used for dusting the dough before final proofing.
  9. Final Shape: Flip the rested dough so the seam is facing up. Gently pull the bottom of the dough towards you and fold it to the center, then pull and fold the right side inwards, followed by the left side. Lastly, stretch the top of the dough away from you and fold it over the center. Flip the dough seam side down for final proofing or baking preparation.

Notes

  • Use filtered water at room temperature to promote healthy fermentation.
  • Maintaining a consistent temperature around 70°F (21°C) helps achieve predictable fermentation times.
  • Stretch and folds develop gluten without kneading and help strengthen the dough structure.
  • Be gentle during handling to preserve the gas bubbles that give the bread its airy crumb.
  • Using rolled oats as a topping prevents sticking and adds a rustic crunch.
  • The bulk fermentation time varies greatly based on ambient temperature; observe dough characteristics over strict timing.
  • Proofing basket size should correspond to the dough size to support proper loaf shape.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Artisanal / European

Keywords: Honey oat sourdough bread, sourdough bread recipe, oat bread, honey bread, artisan bread, no-knead bread, stretched and folded dough, homemade bread

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Find it online: https://kitchenofsimon.com/honey-oat-sourdough-bread-recipe/