No Knead, Sour Dough Oat bread

[Katya]

Chookie I'm in England.   We don't use cups as measures here which is what causes all the confusion.

Anyhow, I kind of winged it and it looks really professional.   It is atiny  bit dense in texture and it could be that I didn't cook it for long enough (I have an AGA and it is always a bit of guesswork as to how long to cook things for) but it's got the sour taste which I love. 

Next time I think I will use a different container and maybe all white flour just to try something different. 

Thanks so much Chookie for this great recipe - I have gained loads of confidence in sour dough bread making and I'm going to keep going until I can perfect the technique.
 

 

[meganjane]

Looks good Katya - how was the flavour?

Just a question on how you look after your starter while it's growing. Do you cover it with cloth or loosely cover with plastic?

[Katya]

The flavour was great.  I think the denseness was due to there being wholemeal flour in the recipe.  I've only ever had white sour dough before.

I keep my starter in a plastic box with lid in the fridge.  I then take it out, feed it and separate it into 2.  Half is put back in the fridge and the rest I just leave out on the work surface uncovered.... maybe I should have covered it but it worked fine this way.

[Cornish Cream]

A great looking loaf of bread Katya.

[Katya]

Thanks CC 

[Ceejay]

Noice!! 

I have to admit I still haven't tried this recipe as I don't use packaged bread mixes at all... too many extras in them for my food sensitive kids....

Might need to improvise with my current recipe though...

[achookwoman]

Katya,  the oat loaf is dense,  and you are correct in thinking that it is the wholemeal flour and the oats.  The white loaf that I have put on the forum is more like what you are after.  You don't have to use "mix" just white bakers flour and add 1 teaspoon of salt and the same of sugar.   Also the covering of the loaf or cooking in a covered container (I use a French cast iron casserole dish ) makes for a lighter loaf.  Every thing else you are doing is fine.   I would love an Aga,  you lucky ducky!!!!  The loaf looks terrific,  congratulations.

[Katya]

Ceejay - I didn't use a mix, I just used flour and added 1 tsp salt and 1 tsp sugar and it was fine.

[Thermomixer]

Good work Katya - looks great.   

[meganjane]

  My starter just refuses to start! It's been on the bench for over a week now, fed every day and it still smells like flour and has no bubbles....

I'm guessing it's just too cold, though we have the aircon going pretty much all day and night. I'm going to try the sourdough starter from Basic Ingredients

[Thermomixer]

What sort of flour did you use?  I used unbleached stoneground and spring water & it started within 2 days.  I made a second batch later and put it in the fridge after 24 hours and it still bubbled away after 4 or 5 days - so don't think it would be too cold.

Unbleached flour in Australia seems to have enough yeast without having to add sultanas etc to start it.