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Growing My Own Food, Sewing My Own Clothes and Living a Self-Sufficient Life Analytics Table
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About Growing My Own Food, Sewing My Own Clothes and Living a Self-Sufficient Life
Explore Growing My Own Food, Sewing My Own Clothes and Living a Self-Sufficient Life with 331,408 views, 17,981 likes, and 1,242 comments. Experience the impact of this video content that has captured audience attention.
Thank you all so much for watching! Oatmeal bread recipe 125 g rolled oats 250g water pinch of salt 1. first cook your oats with water and pinch of salt. let it cool for a couple of hours until room temp, move onto step 2 while you are waiting for your porridge to cool dough ingredients (double the recipe to make 2 loaves) 360g bread flour 140 g whole wheat flour 375 g water 75 g young sourdough starter 12 g sea salt cooked and cooled porridge 2. mix your bread flour, whole wheat flour, and water in a bowl, mix well until no more chunks of flour set aside for 2 hours. 3. once your porridge is cooled add the sourdough starter and cooled porridge mix well. 4. 30 minutes later add your salt and a splash of water, mix well 5 . over the next 2 hours preform 4 sets of stretch and folds 30 minutes apart 6. bulk ferment for 3-5 hours or until increased in volume by 50% 7. dust work surface and place dough on counter. loosely shape it into a round ball creating tension, let it rest for 30 minutes (bench rest) 8. flip dough over seam side up and shape it into a batard. 9. roll the outside in rilled oats and place into a banneton covered overnight in the fridge. 10. preheat oven with dutch oven inside to 500 fahrenheit 1 hour before you bake. 11. flip loaf into dough oven seam side down with a couple of ice cubes and the lid on the top. after 30 minutes of baking remove the lid and turn the oven down to 450 for the last 15-20 minutes
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