I've been baking bread with rolled oats for a long time now - absolutely no need to make porridge first - just add the rolled oats to the flour mixture, mix in dry, and they will soak into the dough just fine with just cold water. Much easier and reduces any chance of having weird porridge chunks in the dough.

I think it be easier to break up the cooked oatmeal if one put it in the water alone, before the flour is added. The same goes for the starter: dissolve it in the water first for more thorough distribution amongst the flour.

I baked this bread the other day and it was just wonderful - the taste, smell, texture of the crust and crumb - everything perfect. You've outdone yourself with this one, Sune!

I make "porridge bread rolls" every weekend from leftover porridge. It is impossible to ruin them. Always delicious

I just love watching you mix, shape and bake beautiful bread. Your lessons and experiments have been very helpful. My sourdough starter is very strong and my bread has improved dramatically in both taste and crumb. Thank you for being such a great teacher. I have my oatmeal batards sitting in the refrigerator retarding and will bake one tomorrow morning in my newly arrived Challenger Bread Pan and the other in my steam oven. I'm looking forward to seeing which one will be the winner.

I just baked two loaves using this recipe. It looks amazing and the oven spring better than I had expected. Now it is cooling off on the racks and cannot wait to cut into it to try a slice. I wish I can upload a photo of the final result. Many thanks for sharing this Sune. Another of my family favourite is your Danish Rugbrød. Great recipes! Cheers.

You savage! That was mesmerizing to watch! I did learn something today, and I hope you never stop baking because I want to continue learning. Thank you, Sune!

Wow the Wilhelm scream in a sourdough video. You rock

Hi, Sune. This looks like another great recipe. I look forward to giving it a try. This brings up a question that's been nagging me for a while. You mention here letting the dough proof until it grows 50% in volume. Many recipes call for letting the dough grow 25%, some even 100%. What is the underlying logic for how much to let the dough grow? There must be a technical reason for the amount of dough growth for a specific recipe, but so far I've missed that. On a similar theme, some recipes call for resting 30 minutes before the first stretch and fold, while others recommend 60 minutes. Again, what are we looking for here? I look forward to your insight in these areas. Thanks!, Ravi-Har

Very interesting! I came to this video after seeing another oats and sourdough recipe...although that one was completely different and so this was a pleasant surprise! you probably already know but just in case: Fermented oats. They supposedly make tasty porridge but they can also raise a loaf!

Pink Floyd, "Dark Side of the Moon" shirt. I like it. Bread: A butter delivery system. Those loaves looked w0nderful.

Thanks for the recipe, I deviated from it by adding a teaspoon of honey and 0.5g cinnamon to the oats and water mix and adding the oatmeal around 45mins after adding the sourdough. Never having eaten oatmeal like this before I had to restrain myself from eating it while adding it. I did slap and folds to help distribute the oatmeal evenly. The result was good!

Have you ever considered grinding rolled oats and using it as part of your bread flours? I have used ground rolled oats to feed my starter and the bread baked from that came out great. Thanks for your wonderful videos, I have learned a lot from them.

Nice video! From my experience, adding a much wetter porridge (like how you would eat it) into the dough an hour into bulk fermentation, yields a much more open and soft crumb. The dough can sometimes be a little difficult to handle, but the result is totally worth it. The bread also stays fresh twice as long as a normal sourdough bread.

I appreciate your "Oooops!" moment. 🥴😁 I bet this loaf makes fabulous toast!! 😋 When I make my oatmeal porridge, it has more water and creamy... So I see how your recipe is more like the tangzhong! Thanks so much for the recipe, Sune. Blessings 🙏❤

I’ve been adding oatmeal using quick-cooking steel-cut oats to my bread dough for some time. The tangzhong explanation makes good sense. It’s very moist and nutritious.

Excellent recipe thanks Sune! But please do a video on BREAD SLICING! How in the wild wild west are you getting such great slices?

I love this recipe and have made it a few times and it always comes out great! I have a question: after you mix the dough, why is it necessary to let it sit for an hour before putting it in your bulk fermentation container? In other recipes you would be doing stretch and folds, but since this one doesn't require it, could you just go straight to bulk fermentation?

We love oatmeal! Looking forward to making this bread!

Awesome recipe, I got to give it a try. I just so happen to be running out of Sourdough bread right now...

Going to make some tomorrow and bake on Monday. Can't wait to try this.

Hej Sune - lækkert brød! To speed up the cooling of the oatmeal, just spread it in a thin layer on a metal oven sheet/pan. It will then cool in less than a minute.

As always I trust your recipes and this one was no different. So easy - did I say easy? It turned out perfect! Thank you❤️ P..S. I crumbled the cooked oatmeal while it was still warm and it incorporated beautifully.

helps the bread stau moist

I’ll be trying this this weekend. Thanks

Very Impressed Sune...Hoping I have some rolled oats in pantry. Got to make this

Great video! Have you tried fermenting your rolled oats and use it to make your sourdough starter? I am just getting into this and tried it with GF sourdough bread. It was good, but still needed to work on a better crumb. Little moist on the inside (it cooled overnight). I saw a tip on turning the oven off and let sit for another 10 minutes. May give that a try. I wonder if I can proof GF dough in the fridge like that. Thanks!

Salut ! Je suis un boulanger français et mon anglais n'étant vraiment pas terrible, je vais écrire... en français, oui. J'aime bien votre idée de mettre du porridge dans la pâte, ça peut apporter un véritable côté nutritif et aromatique. Et le cuire dans une cocotte (ou dans un plat couvert) est aussi un bon moyen d'assurer une texture moelleuse à l'intérieur. J'essaierais sûrement d'en faire de même.

This looks amazing and my starter is ready this morning. Question - I have 9” round banneton, could I just make 1 large loaf?

Haha! Educational AND funny today, Sune.

It looks great! But would like to hear more about the taste of bread in general. We have a lot to say about the taste of what food we cook or about the wine we drink and I miss that in the baking bread videos. Its all about the looks and not about the taste…last but not least, why don’t you mix the cooked oatmeal with a part of the water to avoid lumps?

Awesome! Thank you.

why no stretch & folds? is there a technical reason when when including oatmeal?

No stretch & folds 🤯⁉️⁉️

Breaking up the clumpy oatmeal was something....Had to knead mine too. Fingers crossed. Getting ready to put in my proofer...

We can just mix the water with oatmill first instead of struggling with chunks 👍

I found it preferable to add the cooled oatmeal to the water before adding to the flour. It's easier to unclump the oatmeal that way.

Hi Sune. I’m planning on making this. Love your recipes. I have a couple of questions. I realized I used AP instead of bread flour by mistake. I’m hoping that it won’t drastically change the dough? The other thing I was wondering, could these be baked in a Pullman Pan and if so, do you recommend leaving the lid on for the entire bake, and what temperature should it be baked at and for how long if I use the Pullman Pan? Or could these be baked in a loaf pan, no lid with an egg wash? Or would I need steam? Sorry for all the questions! Or for anybody who could help me?

Nice looking loaf...BTW, to avoid clumps of oatmeal, can we cook the oats in more (than 130g) water and then reduce the water we add later on?

I vertaling try that one this week 😉☑️

Wow what is your magical flower? Such a nice video:)

Do you recommend breaking up the porridge and starter, maybe using an electric whisk or something, into the water before adding to the flour.

looks great !

Can this be made without spelt flour? How about using oat flour instead? Just curious on your opinion.

Made this bread and it was really good but why no stretch and folds?

When you put the dough in the refrigerator overnight are you putting it inside a plastic bag, or just leaving it open?

Great recipe! Is there a reason why you did not use the oven off method this time?

Great shirt!!

Love the T! 😃 😃

I wonder if using over night oats might work well for this recipe because they do not clump.

Hello, when you talking about the oven temperature, is it a fan oven reading or conventional?

Hej! Hvor skal jeg købe mel i Danmark til dine opskrifter? Har du nogen tips eller anbefaling? Tusind tak!

Yummy

Hi sune, quick question regarding shelf life. my sourdough tends to have white(er) spots on the crumbs after being cut open for 4 days. I always kept in a box, in room temp. Could you help me to solve this issues? appreciate any help or advice, Thanks sune

The "heat to 260 C" thing, is this your highest setting or your preferred setting? Mine goes up to a little above 275, it seems.

wouldnt it be easier to break up the oatmeal if you mix it with the water first? never done it myself, but i guess thats what id do on a first attempt. ever tried that and had bad results?

Fantastic 👌👍❤️

Or add the cooked oatmeal to the water and break it up into the water before adding to the flour.

Hi Bread Bro, I have been baking a sourdough/live yeast hybrid for a few weeks now. 100g starter 15-20g live yeast 5g sugar in 265g 40C water 450g 550 flour(Germany) 15-17g salt Mix and let rise a few times over 24 hours. Start oven and let kneaded dough rise while oven and dutch oven heat to 230C with Fan. Set dough on lightly floured parchment and score (I use small scissors for a 1cm cut). Pour in 50 ml of water into dutch oven, place scored dough on parchment into dutch oven on top of the water and cover. Bake 20 minutes covered. Bake 15 minutes uncovered. Nice oven spring, soft chewy texture.

Are you satisfied with the heat resistent gloves? In my experience, this kind of gloves works well when you put your hand above the grill but not when you need to carry an heavy dutch oven from the oven.

Can I use whole wheat flour instead of the spelt flour?

Just beautiful! I've been hesitant to try oatmeal because I was afraid it would dry out my bread. Glad to know that's not the case. I'm always curious about your music. Did you write it?

Wondering why spelt specifically. Would rye or whole wheat not work?

Does the oatmeal make it last longer? Stay fresher?

Do you think it would create a problem to add a few tablespoons of molasses to this bread? Seems to me it would be delicious

Wouldnt it be easier to disperse the oatmeal in the water and mixing that into the dough?

A question: when preheating the oven and Dutch oven/Challenger, why do you heat with the lid on the Dutch oven/Challenger? Wouldn't the ironware heat faster and more evenly with the lid and base separate? (That's what I do).

No stretch-and-folds for this bread?

i don't have a microwave but looks good

...Harder...Better... @11:00

Is there any problem in breaking the oatmeal chunks with a bit of the water I'm supposed to use? I mean... does this "cancel" the Tangzhong in any way?

Dark Side of the Oat

The recipe is no longer on your website and the link is broken!

Can’t you just grind the oats in blender

💯 Promo_SM!

Maybe it was the big hunk of hash I smoked, but did anyone else see the face on the counter at 9:50???

Why would a loaf of bread be called a bastard?

Yeah - no more making bastards for me.