Meet my new favourite everyday loaf, the artisan honey oat sourdough bread!

This honey oat sourdough bread combines the subtle tang of a wild yeast starter with the rolled oats and rich honey.
 

Why you will love this Honey Oat Sourdough!

If you are into sourdough, then you must at least give this Honey Oat sourdough a try.

This easy honey oat sourdough recipe delivers a beautifully rustic oat and honey crust.
As for the crumb, in my humble opinion, it will not be as soft as a store-bought sandwich loaf or Asian-style bread.



This honey and oat meal sourdough is excellent for beginners who are trying to embark on their sourdough journey.
And this recipe is so versatile; you can either shape it in a banneton for that rustic look or proof and bake the dough in the Pullman pan.

Key Ingredients to make the perfect Honey Oat Sourdough.

The ingredients are not much difference with any sourdough.

One would require: 
a) Rolled oats: Essential for the taste and structure of the bread.
b) Honey: acts as a natural sweetener and for softer crumbs.
c) High-protein flour (bread flour): flour with high protein to form stronger gluten.
d) Salt: for taste
e) Starter: wild yeast
f) Water: last but not least, the amount of water in the dough-making will determine the structure of the bread.

How to make Honey Oat Sourdough bread

Step-by-step instructions of how to make sourdough dough can be found in the recipe card below.

However, guidelines at a glance are as follows:

Step 1: Feed your starter.

I fed mine with 1:2:2 ratios (20g dormant starter: 40g flour: 40g water)

Step 2: Prepare oatmeal, 2 hours ahead of time.

Mix oats with hot water and let the oatmeal cool before mixing into the dough.


Starter floats means starter is 'ripe' and ready to be used.


Mix until the mixture is milky.


Add honey and olive oil into the solution.


Add bread flour to the mixture.

Step 3: The Levain and Autolyse

Leave for 30 minutes before adding oatmeal.


Add salt to the dough.

Add oatmeal, incorporating the oats and honey sourdough inclusions smoothly.

Step 4: Stretch and Fold

Do the stretch and fold as per instructions below


I used a mixer to incorporate oatmeal into the shaggy dough mixture.


A few sets of "Stretch and Fold".


A few foldings to strengthen the gluten

Step 5: Bulk Fermentation

This may take hours, depending on the kitchen temperature!
May take longer hours on cold winter days
Cover and leave the dough to rise at least 75% before proceeding to the next step.

Step 6: Shaping and Topping

Prepare a banetton or Pullman pan.
Once shaped, place sourdough dough in either one.
Cover with cling film or bread cap, and refrigerate for max 3 days.

Step 7: Baking

Preheat oven and Dutch oven.
Bake as instructed in the recipe card below.

FAQ

How long does the whole process to make this rustic honey oat sourdough take?

Best to plan ahead when you wish to bake any homemade sourdough.
Start or feed your starter a day before.
The process from 'Stretch and fold" to the start of bulk fermentation can take any time between 2 and 3 hours (depending on the kitchen temperature).
Bulk fermentation may take another 3 hours or more, also depending on the room temperature.

How long do I 'cold retard' my dough?

I prefer to have my sourdough in the fridge for at least 24 hours before baking it.

How long can I keep the unbaked sourdough in the fridge for?

It is max 72 hours in the fridge.

Why do you go through the process of 'cold retard' instead of baking immediately?

The longer the dough is in the slow state of fermentation, the better the taste of the sourdough will be.