Steel cut oats in sourdough bread

Steel cut oats in sourdough bread

I am looking for a recipe for a sourdough that includes steel cut oats and
not rolled oats.

Re: Steel cut oats in sourdough bread

On Fri, 23 Mar 2007 19:05:08 -0500, "OldGreyBob" <please@dont.send>
wrote:

>I am looking for a recipe for a sourdough that includes steel cut oats and
>not rolled oats.
>

I use them all the time in any bread I happen to be baking, if I want
to add some oomph to it. You may need to add more water, as they
absorb some.

No presoaking necessary as the long sourdough ferments provide plenty
of time to soften the oatmeal.

Boron

Re: Steel cut oats in sourdough bread

Boron Elgar wrote:
> On Fri, 23 Mar 2007 19:05:08 -0500, "OldGreyBob" <please@dont.send>
> wrote:
>
>> I am looking for a recipe for a sourdough that includes steel cut oats and
>> not rolled oats.
>>
>
> I use them all the time in any bread I happen to be baking, if I want
> to add some oomph to it. You may need to add more water, as they
> absorb some.
>
> No presoaking necessary as the long sourdough ferments provide plenty
> of time to soften the oatmeal.
>
> Boron

Sounds good... How would you describe "oomph"?
I'm thinking of adding some to the next batch of NYT dough this weekend.
How much (rough % of flour weight?) do you add?

Dave

Re: Steel cut oats in sourdough bread

On Sat, 24 Mar 2007 02:36:36 GMT, Dave Bell
<dbell@TheSPAMFREEBells . net > wrote:

>Boron Elgar wrote:
>> On Fri, 23 Mar 2007 19:05:08 -0500, "OldGreyBob" <please@dont.send>
>> wrote:
>>
>>> I am looking for a recipe for a sourdough that includes steel cut oats and
>>> not rolled oats.
>>>
>>
>> I use them all the time in any bread I happen to be baking, if I want
>> to add some oomph to it. You may need to add more water, as they
>> absorb some.
>>
>> No presoaking necessary as the long sourdough ferments provide plenty
>> of time to soften the oatmeal.
>>
>> Boron
>
>Sounds good... How would you describe "oomph"?
>I'm thinking of adding some to the next batch of NYT dough this weekend.
>How much (rough % of flour weight?) do you add?
>
>Dave


I don't weigh & rarely use a recipe - not a methodology approved of by
some of the snots on rfs, but once I had made the NYT bread a time or
two, I began just using/adapting the basic technique with different
flours, grains & starters.

Philosophy aside, to the standard NYT recipe, I'd add no more than
half a cup of steel cut oats. Depending on whether you are using the
1-1/2 cup liquid recommendation or the 1-5/8 and the hydration of
your starter, you may need no extra liquid at all and you may not wind
up cutting down any of the flour, either. I'd mix it in right at the
beginning and leave it for the full ferment.

The recipe is quite nice with some white, rye, whole wheat, coarse cut
corn meal and the steel cut oats.

Boron

Re: Steel cut oats in sourdough bread

OldGreyBob wrote:
> I am looking for a recipe for a sourdough that includes steel cut oats and
> not rolled oats.
>

What Boron said.

You can replace one for one rolled oats with steel cut oats in most
recipes that have enough fermentation time to soften the groats. I did
not believe it until I tried it. YMMV.

Charles