Oats are great. Bread is great. Oat porridge sourdough is (you guessed it) great.

Recipe:
DOUGH
225 g bread flour
45 g whole wheat flour
186 ml water
60 g active starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)
6 g salt

OAT PORRIDGE
30 g rolled oats
60 ml hot milk (approx. 130ºF)

Bake 20 mins at 450°F with steam + 20 mins 410°F without steam
(Every oven is different, so feel free to adjust baking temperatures according to what works best with your oven.)

Specs:
80% bread flour
20% whole wheat flour
72% hydration
30% oat porridge
20% starter inoculation
2% salt

Music:
Solo Sky Music -    • Thinking Of You | Solo Sky  

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