Having been sufficiently excited by the prospect of creating bread without the laborious kneading, I decided to try a variation. No Knead Sourdough with Steel Cut Oats.
3 oz. Steel Cut Oats
13-15 oz. AP Flour
1/4 c. ripe sourdough starter
1 1/2 c. water
Mix them all together (it will be rather sticky, add just enough extra flour to form it into a ball rather than an amorphous mass), let it rest for 18 hours. Fold it over (bottom up, top down, left right, right left), let it rest for 15 minutes. Transfer to proofing basket or cover with floured towel, let it rise for 1.5 hours. Turn the dough over into a preheated (500º) cast iron dutch oven (we’ve also used a deep pyrex baking dish, anything that’s ceramic and oven safe should do the trick), cover, and bake at 500 for 30 minutes. Remove cover and bake at 450º for another 15 minutes.
The results are tremendous:
The beauty of this recipe is that the 18 hour ferment accomplishes the same ends as soaking your steel cut oats overnight. The bread is hearty and tasty.
Credit for this recipe goes to Breadtopia.
Also, credit goes to Breadtopia for my new baking toys!