Combine the oat flakes with spelt flour and throw them in a bread dough. See what you get ... and taste ...
- 732ml water (32ºC)
- 226g sourdough (100% hydration)
- 233g spelt flour
- 260f oat flakes
- 770g wheat white flour
- 50g flax seeds
- 15g gluten powder
- 15g salt
Directions:
- 7:50AM Mix all ingredients together for 15 minutes, using a standing mixer.
- 8:05AM Cover the bowl with a lid and let it stand at 20ºC for 7h. This is the bulk fermentation phase.
- 15:15 Divide the dough in 3 and shape 3 oblong loaves.
- 15:30 Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation for 2h30".
- 17:00 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 17:45 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 230ºC and continue to bake for another 30 minutes.
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