Studying baking baguettes was a lot enjoyable! I selected to postpone my endeavor for soybean baguettes, for the reason that muslims the place I dwell are about to enter fasting month, and l’m planning on doing bakesale promoting breaking-the-fast treats and loaves for pre-fasting meals. I want cosmetically acceptable sufficient end result for photographs to market my bakes.

Oat flour is my go-to flour after I need one thing nutritious and provides simply sufficient beauty outcomes. I am typically not useless with regards to baking more often than not, however I’ve to maintain me from embarassing myself since I am about to convey meals to different folks’s tables (lol).

On this bake I used to be proving that windowpane is just not actually cardinal sin for opencrumb. I used miniscule quantity of starter (3 grams for 1 kg of whole flour) and nonetheless managed to maintain acidity to minimal.

Oh, I am joyful in regards to the ears!

Abstract:

23% oat flour, 23% prefermented flour, 60% levain hydration, 75% closing hydration, fine-bran starter (bran:sugar:water 8:1:3), 2% salt, 14% protein white flour, in a single day levain, spiral mixer, windowpane, plywood & parchment, fuel deck oven, cordierite stone, electrical water sprayer, couche dusted with rice flour, 230 °C decrease & 300 °C higher, chilly bulk

Style and Verdict

The bread style pleasantly vegetal, memory of aloe vera jelly. It really works nicely with fish and citrusy meals. The bread is a part of my bread rotation.

Heat regards,

Jay