Maple Oat sourdough
Recipe SourceHere's how doughgirl rated their bake:
What went well?
Flavor was really nice - subtle sweetness from the maple, nice sourness, and slightly toasted nutty flavor from the oats.
What didn't?
I threw the oats in raw when mixed the dough and probably should have soaked them first, I think? I suspect they absorbed more moisture during cold proof than I'd expected. Oven spring was a lot less than what I'm used to with porridge breads.
Baked: December 28th, 2020
Posted: December 28th, 2020
Other notes
I love porridge breads so will keep on trying with this one. This is only the second time I've tried this loaf (and I changed everything from the first attempt) and am always a little unclear on what impact adding maple syrup has on the fermenting. I think with some more tweaking I'll get it right!
Born April 24th, 2020
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Fred Benenson
December 29, 2020I don't have anything to offer on sweet sourdough, but it's gorgeous – I think that oven spring is basically what you can expect for a recipe like this.
doughgirl
December 29, 2020Thanks! I have a polenta sourdough recipe I'll add here soon, has a similar crumb but really nice thin, crisp crust.