Another cold-risen loaf adapted from Trine Hahnemann’s book Scandinavian Baking, for others see Cold-Risen Emmer and Wheat Bread and Cold-Risen Spelt and Wheat Bread. As with the other two, I’ve adapted the recipe quite a bit – changing the starter/levain mix and also using instant yeast. This recipe is suitable for a work schedule – mix the dough in the morning, leave it in the fridge, shape and bake in the evening/night.
Using rolled oats in the dough gives the bread a soft and tender crumb with a little chew, but less airy than the emmer and wheat bread. After the long first proof in the fridge, the oats are not distinguishable from the dough. Note: minimal rise during the final proof.
Timeline: Levain build 8-12 hours, first rise 12-14 hours in the fridge, second rise 30min – 1 hour (after removing from the fridge and immediately shaping).
Ingredients:
Levain
- 15g white starter
- 49g bread flour
- 36g water
Main dough
- 200g bread flour
- 150g rolled oats
- 250g cold water (I used water and two just melted ice cubes)
- 1/6 tsp instant yeast
- 5g salt
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