Bread Baking Day #9 - Breads with Oats!

NO KNEAD OAT BREAD

Here you can find the history and the credits of this recipe.
I usually make this bread in the Cindystar’s version. Of course, for the BBD#9 I added oat grains.

The “secret” of this recipe is simple: let the time does your work! It’s a song to slow life… ;)

Ingredients:
500 g flour (you can mix various type)
50 g oat-grains, (soaked overnight and well drained)
350 ml water
1 teaspoon salt
3 g brewer’s yeast (yes, just 3 g!)

The night before: soak oat in warm water. Mix in a large bowl flour and salt, then add the yeast dissolved in some water out of the 350 ml. Eventually add the remaining water and mix just until roughly combined.

Let it rise, covered, all the night.

The morning after: drain very well the oat. Turn the dough on a well-floured surface, flatten it lightly and spread evenly the grains. Fold the corners of the dough towards the centre, hiding the oat.
Close the dough in a well-floured towel and let it rise for 2 hours.

Half an hour before the end of rising, heat the oven (230°C – 450°F) and put inside a pan covered with a lid.
When the oven (and the pot) is very hot, take out the pot, uncover it, open the towel and with its help overturn the dough in the hot pot (the dough will be very soft). Work quickly in order to prevent the pot cooling, but beware of burns!
(I suggest you to check the very helpful Cindystar’s pictures!)
Put the lid on the pot, insert it in the oven and let it cook for 20-30 minutes. Then uncover the pot and let it cook about 15 minutes. (Exact time depends on the oven type).

Good Bread Baking Day!!!