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Weekly bread (hexbear.net)
submitted 1 month ago* (last edited 1 month ago) by StillNoLeftLeft@hexbear.net to c/food@hexbear.net
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This weeks daily bread for our household. This time the dough was in the fridge overnight as I was too tired to shape the breads last night.

This is our trusty oatmeal (porridge), spelt & wheat sourdough. It's just flour, oats, water, salt and olive oil.

The slices are going into the freezer, left the other loaf to be eaten first.

I love using pre-cooked oats in a bread recipe. The method has it's own word in my language and the closest word for it in English is "scalding". It makes the bread nice and soft and extends shelf-life.

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[–] FloridaBoi@hexbear.net 7 points 1 month ago (1 children)

I baked a loaf this morning

[–] StillNoLeftLeft@hexbear.net 3 points 1 month ago (1 children)

Yum, nothing like fresh bread in the morning.

I often do buns in the morning from bread dough that has been in the fridge overnight, it's the best thing on a weekend.

[–] FloridaBoi@hexbear.net 3 points 1 month ago (1 children)

It brings me a lot of joy to eat my bread and know that it is better than even the “artisan” bread at the grocery store

[–] StillNoLeftLeft@hexbear.net 2 points 1 month ago

Same, it's so much better, a lot cheaper and the ingredients can be a lot better and still not that expensive. I used to work in a big bakery, a smaller artisan one and had a small sourdough micro-bakery just before covid and the industrial methods of baking are honestly a bit depressing, but of course very effective (in the capitalist sense). Not much fermentation happens, modern yeast is so incredibly well selected for just proofing and speed. Big factory baked bread tends to be very boring or tasteless as a result. And often hard on peoples tummies. So yeah no, I'll bake my own. Only bread I sometimes buy is rye, because you can still get ones that are made by long fermentation.

I buy this organic spelt flour in a bakery sized 20kg bag, lol. Then we bake from it for like half a year.

[–] ratboy@hexbear.net 5 points 1 month ago (1 children)

Damn this looks so lovely! Do you mind sharing the specific recipe or do you just make it from memory?

In the beginning of the pandemic I hopped on the sourdough trend but I was never able to get my starter as active as I needed. I think one time I accidentally added baking powder or something that definitely was not flour into my best batch and it turned to cement lol.

[–] StillNoLeftLeft@hexbear.net 3 points 1 month ago* (last edited 1 month ago)

I mostly bake with a scale using baker's percentages, but this oatmeal bread is a bit different as in this we use leftover oatmeal and make the breaddough on top of it, it's a larger dough and done by feel a bit when it comes to the hydration.

But my go to bread formula that I always use for basic bread is:

-200g ripe sourdough starter

-800g water

-1000g of flour (if new to baking, it's easiest to use mostly bread flour, but this 1000g can be built from different flours like:

100g rye + 900g bread flour = 1000g

200g spelt + 800g bread flour = 1000g)

-20g sea salt

-Olive oil, a drizzle

This is a high hydration dough and can be a bit tricky if new to baking. An easier version is to drop the water amount to about 600 or 700 grams, otherwise the same amounts.

If I would have to create an easy recipe for the oatmeal bread I'd try making it with:

-40g of oats + 200g of water cooked to a porridge and cooled

Add to the porridge:

-600g of water

-200g ripe sourdough starter

-960g flour

-20g of seasalt

-a little bit of olive oil

I do most of my bread baking by hand, so it's:

-Feed the starter the night before baking.

-In the morning mix together room temp water, the starter and flour and mix until all the flour is hydrated. Leave for 30minutes (autolyse).

-Add the salt and a drizzle of olive oil and knead a bit in the bowl.

-Do strech and fold three to four times, every 30 minutes or so.

-Let the dough rise, about 4 to six hours total depending on the dough, the weather etc. If you want, you can put the dough in the fridge overnight and continue shaping the next day.

-Shape into loaves, boules, buns or whatever you want. These can also be put in the fridge overnight and baked the next day.

-Bake.

My starter is about 8 years old at this point and very strong. It lives in a jar in the fridge and I just feed it staight into the same jar, use the part I need and put it back in the fridge. I change the jar to a clean one every couple of months or so when it gets very crusty.

The starter just keeps getting better as the years go by. If yours didn't get going, I'd try to buy some from a bakery or get a tiny 10 gram bag from a comrade and start with that. There are starters around that are like 100 years old that are very resilient.