This butter toasted oatmeal sourdough bread can be added to the category of my favorite breads. Toasted oatmeal adds such a nutty and creamy flavor. My kids love it for its softness. Spread some butter on it and have your perfect breakfast.

Ingredients

Sourdough starter 

• 5g sourdough starter
• 35g water
• 30g all purpose flour or bread flour 
• 5g rye flour 

Soaker

• 50g rolled oats
• 15g butter
• 100g hot boiling water

Dough

• 270g bread flour
• 30g whole wheat flour
• 218g water
• All soaker
• 60g levain
• 6g salt
• Extra oats to cover the dough

Directions 

Starter

• 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 74-78F until in about 8-10 hours starter reaches its peak (triples or more in volume).

Soaker

• 10 pm toast oats on medium heat for 3-5 minutes until golden, add butter, stir well until all oats covered in butter, pour hot boiling water, let oats soak overnight, covered.

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Dough

• 7 am mix water, flour and all the soaker, cover, let it rest 1 hour for autolyse.

• During the autolyse the flour absorbs the water, becoming fully hydrated. This activates gluten development.
• 8 am add sourdough starter.

• Mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
• Also if for some reason you don’t have a mixing machine, you can incorporate starter into the dough by hands. Using Rubaud method or slap and fold method (about 5-7 min).
• Cover, let it rest for 30 minutes.
• 8:30 am add salt . Mix on low speed of your mixing machine for 2-3 min, or with KitchenAid on speed 3 for 5-6 minutes until well incorporated. The dough should come up together, but still be sticky on the bottom.

Note:  if you perform mixing by hands, using Rubaud method or slap and fold method, that takes about 10-20 minutes. Do a couple of stops in between kneading, it helps tightening up gluten.

• Continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
• Leave to rest 30 min. At 74-78F /23-26C.
• 9 am wet your hands and perform 1st stretch and fold.
• 9:30 am 2nd stretch and fold.
• 10 am 3rd stretch and fold.
• 10:30 am 4thstretch and fold.

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Note: Performing stretches and folds helps with gluten development. Keep monitoring the dough, if you feel it proofing slowly, you can extend time in between stretches up to 45 minutes.

• After the final stretch let the dough proof for 30 minutes at 76-80F / 23-26C. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 40%-50% rise.

Preshaping sourdough 

• 11 am Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down.
• Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
• Place the dough round on a work surface and let it rest for 30 minutes uncovered.

Shaping sourdough 

• 11.30 am Dust the dough with whole wheat flour. Use a dough scraper to flip it over on to a work surface so the floured side faces down.
• Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
• Finally, roll the dough. Shape it into a smooth, taut roll.
• Spray it generously with water and roll it in the mixture of seeds, or just regular oats.
• Transfer the roll, seam side up, into a prepared proofing basket (loaf pan with kitchen towel).
• Cover it with plastic and return the dough to the 78F / 26C environment for 15 minutes.
• Then transfer the dough to rise for 14-24 hours in refrigerator at 40F / 4C.

Baking

Next morning

• Preheat your oven to 500F, place a cast iron pan with the lid inside for 45 minutes – 1 hour.
• Remove the dough from the fridge.
• Flip it over on a parchment paper, score it with a sharp knife or a scoring lame.

• Transfer it on to the hot cast iron pan, cover with lid (to create steam for a beautiful and crusty crumb).
• Bake at 500F for 15 minutes with lid on.

• Remove the lid, lower the temperature to 450F.
• Bake for 20 more minutes until golden brown.

Let it cool for 2 hours and enjoy your butter toasted oatmeal sourdough bread.