Quaker's Best Oatmeal Bread - Sourdough

Replaced commercial dry yeast with sourdough starter, changed instructions accordingly

Ingredients

Instructions

Yield:

2 LOAVES

Prep time:

45 minutes

Cook time:

Ready in:

Recipe Type:

Bread

1. Culture Activation Stage 1, followed by 6 or 12 hour proof
2. Mix the sponge culture with the flour mixture and water in a large mixing bowl. This is the working culture.
3. Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.
4. Culture Activation Stage 2, followed by 6 or 12 hour proof
5. Add the flour mixture and water. Mix and knead until smooth.
6. Proof 12 hours at room temperature or 6 hours in the proofing box. After proofing, this is the fully active culture.
7. Final Bread preparation, kneading, rising, and baking. Includes 2½ to 4 hour proof.
8. In small saucepan, heat water, milk and butter until very warm (120°F to 130°F). Add the salt and sugar and mix until they dissolve.
9. Punch down the dough, add some of the remaining flour to act as a "buffer" and then add the liquids and mix well.
10. Reserve some of the flour mixture for flouring the board. Mix and spoon knead the remaining flour into the dough. When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.
11. Form 2 loaves, and proof at the same temperature used above until the dough rises above the pan tops (2½ to 4 hours).
12. Bake in a preheated oven at 375° for 40 to 45 minutes. Remove from the pans and cool on wire racks.

Tips for Success

Cooking Tips

Ingredient Tips

Reviews

Source Information

Classic Sourdoughs, A Home Baker's Handbook, Quaker Oats,