Sort ingredients
aaronw209
QR Code
Listen
Pdf
In the bowl of a stand mixer, combine together water, oats, molasses, oil and salt then allow it to cool slightly.
Once the temperature is below 100F, add the starter and mix together.
Add flour and mix again until a shaggy dough forms and there is no dry flour remaining. Let rest for 15 minutes.
Knead for 6-8 minutes (until it almost passes the window pane test). If you don’t have a mixer, just knead it by hand for 10 minutes.
Dump your dough into a shallow dish (optional) and do a set of coil folds every 30 minutes for 2 hours.
When bulk fermentation is done dump your dough into the counter and shape it into a log.
Let proof in a greased loaf pan until it passes the poke test.
Bake for 50 minutes at 400F. For an extra soft crust, rub it with butter as soon as it comes out of the oven.