No Knead Bread With Steel Cut Oats
|Whole wheat flour||3⁄4 Cup (12 tbs) (3 Ounce)|
|Steel cut oats||1 Cup (16 tbs) (3 Ounce)|
|Bread flour||2 1⁄4 Cup (36 tbs) (10 Ounce)|
|Salt||1 1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Firm sourdough starter/Instant yeast||1⁄4 Cup (4 tbs)|
In a large mixing bowl, combine whole wheat flour, steel cut oats, bread flour, salt, dry yeast and water.
Whisk them well.
Cover dough with a plastic at room temperature for 18 hours.
On a clean flour surface, flatten the dough, fold it a couple of times and shape in a ball.
Cover it with a plastic for another 15 minutes.
Spray olive oil to a basket.
Sprinkle with wheat bran.
Put the dough in the basket.
Sprinkle some flour on top of the dough.
Cover with a plastic, let it rise for 1 1/2 hours.
Preheat oven to 500 degrees F.
Place the dough in the cast iron Dutch oven, and bake the dough in the oven for 30 minutes.
After 30 minutes, remove the lid of the Dutch oven.
Reduce the temperature to 450 degrees F.
Bake for another 15 minutes.
Cool your bread for 1 1/2 hours, slice.