Soft Chewy Honey Oat Bread
A tender sourdough loaf with a soft crumb and oat crust, subtly sweetened with honey. Ideal for toast or sandwiches, this bread boasts a rustic texture with a chewy oat crust.
Equipment
- 1 large mixing bowl
- 1 banneton or bowl lined with towel for proofing
- 1 Dutch oven or baking stone for baking
- 1 wire rack for cooling
- 1 parchment paper for transferring dough
Ingredients
- 100 g active sourdough starter fed and bubbly
- 100 g water
- 100 g all-purpose flour
- 350 g bread flour
- 100 g old-fashioned oats plus extra for topping
- 10 g salt
- 250 g lukewarm water
- 2 tablespoons honey
Instructions
- Mix the sourdough starter with 100 g water and 100 g all-purpose flour until smooth. Cover and rest at room temperature until bubbly, about 4–6 hours.
- In a large bowl, combine bread flour, oats, and salt. Stir in the levain, lukewarm water, and honey until a shaggy dough forms. Let rest for 20–30 minutes.
- Perform stretch-and-folds on the dough every 20–30 minutes for about 2 hours until it becomes stronger and smoother.
- Cover the dough and allow it to bulk ferment for 3–4 hours until noticeably expanded.
- Turn the dough onto a floured surface, shape into a round boule or bâtard, and place seam-side up in a floured banneton or bowl lined with a towel.
- Proof the dough covered at room temperature for 1–2 hours until slightly puffy, or refrigerate overnight for deeper flavor.
- Preheat oven to 230 °C with a Dutch oven or baking stone inside. Carefully invert the loaf onto parchment, score the top, and place into the hot Dutch oven.
- Bake covered for 20 minutes, then remove the lid and bake 15–20 minutes more until golden and hollow sounding when tapped.
- Cool the bread completely on a wire rack before slicing to set the crumb.
Notes
- Use active, bubbly starter for best rise and flavor.
- Old-fashioned oats add rustic texture; quick oats soften crust.
- Adjust honey ±1 tablespoon to taste for sweetness.
- For steam crust, add hot water or ice tray in oven if baking on a stone.
- Store sliced bread in cloth or breadbox up to 3 days; freeze for longer.