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.
@nancypeterson24892 жыл бұрын
I’d love to know if you increase the hydration when you add dry oats. I’ve made several loaves with the wet porridge and I find the crumb a bit dense and gummy. Not a fan.
@dorothywandruff21212 жыл бұрын
Ditto Nancy’s question, and what % oats? Love the easy idea.
@davidmerpz2 жыл бұрын
I just stick with about 70 percent hydration plus a fairly big hit of my runny starter, which probably takes the effective hydration level up. But the point really I was trying to make is that adding some oats into the dough can be just easy, by feel, and needn't be a science or require an extra step. The oats effectively become porridge naturally during the ferment.
@davidmerpz2 жыл бұрын
About 10 to 15 percent oats per total dry ingredients. 10 if I'm feeling conservative. 15 if I'm in the mood to party.
@Foodgeek2 жыл бұрын
The point of cooking the oats is that the starches gelatenize so that more water is in the starches than you can usually get. It's like a tangzhong. If you bake one with oats just added and one with porridge there will be a difference in texture and shelf life 😊
@CanadianPenny2 жыл бұрын
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.
@timtyndall40252 жыл бұрын
I was thinking the same thing. It might cloud up the water, but should work.
@TheLadyKaz2 жыл бұрын
Yeah I was wondering this, is there any reason this would be a bad idea?
@ianwalker3144 Жыл бұрын
That's the way I make all my sourdough; water and starter first. This is the perfect time to add oatmeal or a tangzhong.
@marcie86592 жыл бұрын
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!
@jaans37122 жыл бұрын
I make "porridge bread rolls" every weekend from leftover porridge. It is impossible to ruin them. Always delicious
@cubanmama45642 жыл бұрын
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.
@Phil58Liew2 жыл бұрын
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.
@April4YHWH2 жыл бұрын
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!
@dbillthomsen2 жыл бұрын
Wow the Wilhelm scream in a sourdough video. You rock
@Foodgeek2 жыл бұрын
It took a while to locate it 🤣😂
@dbillthomsen2 жыл бұрын
@@Foodgeek Not many people know what it is. kzfaq.info/get/bejne/mcqSjNagqsfXmaM.html
@raviharsinghkhalsa39012 жыл бұрын
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
@angelikaradominska55122 жыл бұрын
It is all about the open crumb 👍 when You end bulk ferment earlier the dough requaier less gentle movements
@archimedes1312 жыл бұрын
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!
@rlwalker22 жыл бұрын
Pink Floyd, "Dark Side of the Moon" shirt. I like it. Bread: A butter delivery system. Those loaves looked w0nderful.
@Foodgeek2 жыл бұрын
Love that album. My Dad gave me his original LP from the 70's :) I was only 2 years old when it came out :)
@VanAlphenStudio Жыл бұрын
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!
@erinmac93912 жыл бұрын
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.
@timtyndall40252 жыл бұрын
Raw oat flour would have a totally different texture than cooked porridge. And might not cook as fast. 🤷🏼♂️I don’t like oatmeal porridge, so I’m not sure.
@erinmac93912 жыл бұрын
@@timtyndall4025 I think you get my meaning wrong. I don't mean for the rolled oats to be cooked. I meant grind the oats fine like flour and substitute for some of the bread flour. Example: substitute 50 grams of oat flour for 50 grams of bread flour in a 500 gram bread flour recipe. So that you would use 450 grams of bread flour and 50 grams of oat flour. 🙂
@timtyndall40252 жыл бұрын
@@erinmac9391 so, in general and not specifically for this recipe? Ok. Sorry for the mixup 👍sorry👍🏻
@wikdmessenger2 жыл бұрын
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.
@julie55hope2 жыл бұрын
Thanks, Ketil, for that info! I may try it with my creamy oatmeal. About how much did you add to the dough?
@julie55hope2 жыл бұрын
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 🙏❤
@lsalinda2 жыл бұрын
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.
@SuperDavidEF2 жыл бұрын
Sune says in the video that he's using rolled oats in the dough, but those look like cut oats to me, and I think cut oats would work better in the dough too. Rolled oats for the outside of the loaf will look better and probably give a better final texture.
@Foodgeek2 жыл бұрын
There are called finely rolled oats in Denmark. The ones I am using on the outside is called coarsely rolled oats. We don't have steel cut oats here 😊
@rlwalker22 жыл бұрын
I was also wondering about using steel-cut oats. They taste far nuttier than the rolled variety. Might need to cook them a bit longer before adding them to the bread though.
@lsalinda2 жыл бұрын
@@rlwalker2 I use quick-cooking steel cut oats from Costco. They’re par-boiled already from what I understand. I just make up a thin porridge in the microwave. I’ve varied amounts and not been very particular with measurements and it’s turned out great every time. I’ve used a mixer or the folding method for building strength in the dough. I prefer the folding method, but don’t use it religiously. I do shape it in a loaf pan because it is excellent sandwich bread.
@pattypaulsen48022 жыл бұрын
@@lsalinda Ooh, loaf pan. Are cooking time and temp the same?
@circelink2 жыл бұрын
Excellent recipe thanks Sune! But please do a video on BREAD SLICING! How in the wild wild west are you getting such great slices?
@suerich49362 жыл бұрын
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?
@johannavanwinkle8152 жыл бұрын
We love oatmeal! Looking forward to making this bread!
@Fuzzi9742 жыл бұрын
Awesome recipe, I got to give it a try. I just so happen to be running out of Sourdough bread right now...
@GypsyWomanWindy2 жыл бұрын
Going to make some tomorrow and bake on Monday. Can't wait to try this.
@PhilipCourtois2 жыл бұрын
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.
@lisanielsen74852 жыл бұрын
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.
@teresaolofson2221 Жыл бұрын
helps the bread stau moist
@rayrichards67482 жыл бұрын
I’ll be trying this this weekend. Thanks
@billabrams42712 жыл бұрын
Very Impressed Sune...Hoping I have some rolled oats in pantry. Got to make this
@CalvinHill-reflects2 жыл бұрын
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!
@remibodin9232 жыл бұрын
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.
@MarkCRyan2 жыл бұрын
This looks amazing and my starter is ready this morning. Question - I have 9” round banneton, could I just make 1 large loaf?
@Foodgeek2 жыл бұрын
Absolutely 😊
@cheryljunkin35312 жыл бұрын
Haha! Educational AND funny today, Sune.
@kaaatjeful2 жыл бұрын
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?
@americanrebel4132 жыл бұрын
Awesome! Thank you.
@artgamesforfun2 жыл бұрын
why no stretch & folds? is there a technical reason when when including oatmeal?
@Foodgeek2 жыл бұрын
Just for a simpler recipe. Honestly stretch and folds are overrated for most doughs 😊
@julie55hope2 жыл бұрын
@@Foodgeek 😮 oh! Don’t stretch & folds help with developing of gluten structure and strength of dough? Learn so many things from others… I don’t know what I don’t know 🤷♀️
@susansmith74152 жыл бұрын
@@Foodgeek I use coil folds instead of stretch and folds when making multigrain sourdough bread as its gentler but will build up the gluten just as well. If you knead agressively with whole grains or seeds, etc. it can tear the gluten strands. One note, spelt is lower in gluten than other grains like kamut or einkhorn or whole wheat. For convenience, I add the oats in dry, either old fashioned or quick cooking doesn't seem to make a difference.
@riodiaz72412 жыл бұрын
No stretch & folds 🤯⁉️⁉️
@Foodgeek2 жыл бұрын
Nope. Lazy man's bread 😆
@billabrams42712 жыл бұрын
Breaking up the clumpy oatmeal was something....Had to knead mine too. Fingers crossed. Getting ready to put in my proofer...
@angelikaradominska55122 жыл бұрын
We can just mix the water with oatmill first instead of struggling with chunks 👍
@pelleas12 жыл бұрын
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.
@sharonrossy89172 жыл бұрын
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?
@MrJokun12 жыл бұрын
I'm not Sune of course, but I can give my answers to some of your questions. :-) AP flour usually works fine as long as the gluten isn't too weak. You will maybe need a bit less water as bread flour often absorbs more water. Sune has a video where he bakes sandwich loaves in a pullman. I'm sure you can use the same aproach with this dough. I have never used an eggwash, but i have never had a problem baking in an open breadpan. For best results, use a source of steam, like a pan of water underneath the bread, but you can make a fine loaf without it. You will perhaps get a bit less oven spring, and the dough is usually a bit less shiny, but who cares as long as it tastes good?
@sharonrossy89172 жыл бұрын
@@MrJokun1 Thanks for your response. I have made his sandwich loaf several times and it’s delicious. That one, however, has butter and milk in it. I’m going to take your suggestion and read that recipe again. I’m pretty sure if bake it in an open loaf pan I’ll need the steam.
@mojsharhappy2 жыл бұрын
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?
@Foodgeek2 жыл бұрын
You may have to raise the hydration then. I guess there's a limit to how much water can get absorbed :) The clumping really isn't a big issue when it's baked to be honest :)
@elswalleyn50442 жыл бұрын
I vertaling try that one this week 😉☑️
@pmagsaibot2 жыл бұрын
Wow what is your magical flower? Such a nice video:)
@markadamcheirif2 жыл бұрын
Do you recommend breaking up the porridge and starter, maybe using an electric whisk or something, into the water before adding to the flour.
@bisarowood2 жыл бұрын
looks great !
@andrewnancarrow2 жыл бұрын
Can this be made without spelt flour? How about using oat flour instead? Just curious on your opinion.
@suebattersby54522 жыл бұрын
Made this bread and it was really good but why no stretch and folds?
@thomaspatterson51742 жыл бұрын
When you put the dough in the refrigerator overnight are you putting it inside a plastic bag, or just leaving it open?
@Foodgeek2 жыл бұрын
Just leaving it open. It gets kinda dry, but there's no difference in the finished bread 😊
@ProstMahlzeitNZ2 жыл бұрын
Great recipe! Is there a reason why you did not use the oven off method this time?
@Foodgeek2 жыл бұрын
I'm trying out just going to 230C right after starting the bake and it seems like it may work just as well :)
@Mossyrock62 жыл бұрын
Great shirt!!
@mojsharhappy2 жыл бұрын
Love the T! 😃 😃
@user-ey9bt7fs6n2 жыл бұрын
I wonder if using over night oats might work well for this recipe because they do not clump.
@Foodgeek2 жыл бұрын
They'd work for taste, but won't give you the same shelf life. You need to cook them for the water to be pulled into the grain :)
@dubilevsas24472 жыл бұрын
Hello, when you talking about the oven temperature, is it a fan oven reading or conventional?
@Kropasz2 жыл бұрын
Hej! Hvor skal jeg købe mel i Danmark til dine opskrifter? Har du nogen tips eller anbefaling? Tusind tak!
@Foodgeek2 жыл бұрын
Jeg bruger Caputo Manitoba Oro som bread flour 😊
@pault4772 жыл бұрын
Yummy
@HansenLianto2 жыл бұрын
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
@lyn18962 жыл бұрын
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.
@Foodgeek2 жыл бұрын
My oven goes to 300C. Great if you like burned bread 🤣😂 What is the best temperature to bake your sourdough bread at? | Foodgeek kzfaq.info/get/bejne/f954Zc-AnJfZXaM.html
@lyn18962 жыл бұрын
@@Foodgeek Thanks for the video. I guess that means that it doesn't really matter for the oven spring if I preheat the oven to 260 or 280 (before turning it down to 230 when I put the dough in), as long as the finished bread doesn't burn? You don't turn down the temp in the linked video, so I don't really know if this changes everything...
@halsti992 жыл бұрын
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?
@SuperDavidEF2 жыл бұрын
I would definitely mix the oatmeal, the water and the starter all together before adding them to the dry ingredients.
@susannafay14912 жыл бұрын
thats exactly what i did
@Nishiskitchenrecipe2 жыл бұрын
Fantastic 👌👍❤️
@acaryadasa Жыл бұрын
Or add the cooked oatmeal to the water and break it up into the water before adding to the flour.
@mch9792 жыл бұрын
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.
@mart627302 жыл бұрын
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.
@sharongunsher33722 жыл бұрын
Can I use whole wheat flour instead of the spelt flour?
@simplybeautifulsourdough89202 жыл бұрын
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?
@Foodgeek2 жыл бұрын
I'd love to do my own music, but making recipes and experiments keeps me busy, so I just pick music that I really like 😁
@simplybeautifulsourdough89202 жыл бұрын
@@Foodgeek I wondered about that. I know you're a very talented musician and thought perhaps...... My husband used some of his old stuff for the intros on both of my channels.
@Foodgeek2 жыл бұрын
@@simplybeautifulsourdough8920 Here's one I wrote for a video: kzfaq.info/get/bejne/hZdxhdGLv9vOpYE.html It was used here: fdgk.dk/sourdough-bread-with-chocolate-video :)
@alanbrunettin55842 жыл бұрын
Wondering why spelt specifically. Would rye or whole wheat not work?
@Foodgeek2 жыл бұрын
No reason, other than I like to switch things up. Spelt is also delicious :D
@alanbrunettin55842 жыл бұрын
@@Foodgeek Well alrighty then. I've been meaning to try spelt anyway. Looking forward to this. Thanks! BTW, you've become my sourdough guru and I've been telling anyone who will listen of the wonders of Sune as the Foodgeek
@timtyndall40252 жыл бұрын
Does the oatmeal make it last longer? Stay fresher?
@1970bosshemi2 жыл бұрын
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
@Foodgeek2 жыл бұрын
I think that would be fine :)
@clement583 Жыл бұрын
Wouldnt it be easier to disperse the oatmeal in the water and mixing that into the dough?
@ronjenkins42572 жыл бұрын
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).
@sharonrossy89172 жыл бұрын
You need the heat to build up in the Dutch oven for steam, that’s why you put the lid on.
@ronjenkins42572 жыл бұрын
@@sharonrossy8917 That's fine at the baking stage, but the lid and base will preheat better not closed, no? I'm not questioning preheating the Dutch oven, I'm questioning why they're so often preheated as a closed unit.
@katherinemaas67122 жыл бұрын
No stretch-and-folds for this bread?
@Foodgeek2 жыл бұрын
Nope 😊
@FuccoTheClown2 жыл бұрын
i don't have a microwave but looks good
@MeteCanKarahasan2 жыл бұрын
...Harder...Better... @11:00
@stefaniejordan35572 жыл бұрын
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?
@Foodgeek2 жыл бұрын
Not at all 😊
@stefaniejordan35572 жыл бұрын
@@Foodgeek WOW! Fast answer! Thank you! I love your work (I'm from Brazil)!
@martymctry20 Жыл бұрын
Dark Side of the Oat
@TrulyTimeless2 жыл бұрын
The recipe is no longer on your website and the link is broken!
@Foodgeek2 жыл бұрын
Try again. For some reason it didn't get automatically published :)
@hopemiele15499 ай бұрын
Can’t you just grind the oats in blender
@loganl12922 жыл бұрын
💯 Promo_SM!
@rritter63412 жыл бұрын
Maybe it was the big hunk of hash I smoked, but did anyone else see the face on the counter at 9:50???
@mattmallecoccio83782 жыл бұрын
Why would a loaf of bread be called a bastard?
@SuperDavidEF2 жыл бұрын
I've often wondered the same thing. It's probably a French cultural usage of the term that's different from the actual textbook definition. Like, maybe it meant that it was a hybrid shape, between a boule and a baguette. Or maybe it was actually from an accidental mis-shaping of a loaf that was originally intended to be one of those two. I'd like to learn the actual history of it one day, because with the name "bastard" it's sure to be an interesting story. The back story relayed to me regarding Anadama was surely a good one!