Butter Oat & Flaxseeds Sourdough | 燕麦亚麻籽欧包 | Lamination Method
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- เผยแพร่เมื่อ 30 พ.ย. 2024
- A super soft and buttery tenderness sourdough loaf for your family. With the perfect balance of wholewheat flour, toasted oats and flaxseeds with butter which ties all the flavour together and make this bread sooo hearty and comforting. This butter-oat and flaxseeds sourdough bread gives a pleasant flavour and divinely moist and tender crumb with a little hint of nuttiness aroma. You'll obsessed with this loaf for sure!
STARTER / LEVAIN BUILD
30g Starter
30g Flour
30g Water
*Refresh a couple times prior using to achieve optimum results
(Takes approx 4-5 Hrs to PEAK @ 28C)
PREPARE SOAKER
45g Rolled oats
15g Flaxseeds
24g Butter (Salted)
60g Water
RECIPE
270g Bread Flour
30g Wholewheat Flour
230g Water
60g Starter
5g Salt
Extra Oats for coating
Bake in a pre-heated dutch oven at 250C @ 20 mins (lid covered), and final at 220C @ 15-20 mins (lid removed)
HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
NOTE:
⚠️ Kindly adjust the hydration accordingly based on your comfort level, more or less if necessary (10g +/-)
⚠️ Banneton basket size: 25cm
⚠️ Total bulk fermentation: 4.5 - 5 Hrs @ 27c
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Instagram: @sour.lotti
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Open Crumb Sourdough | Full Guide & Recipe : • Open Crumb Sourdough R...
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N
Abby you are an amazing baker. Your technique is brilliant. Love watching you bake. Thanks for sharing with us
Thanks so much!
Another amazing video! This has already become one of my favorite bread! Your videos are always so detailed, clear and soothing!
Thank you for your encouragement, Jasmine 💛 I truly appreciate it from bottom of my heart 🥰
Thank you very much🙏🏻One of my favorite recipes ❤️
La vidéo est parfaite !!
Le pain a la faim est génial👌💯👌
Appétissant 😋 que dire du dernier moment avec son oeuf...😋💯👌😋👌💯💯 Wow fabulus 🤗 bravo 👏🤩
Made this for the first time turned out amazing ty
well done!
I need to try this bread recipe❤
Tried baking this today. It’s the best SD bread so far! The bread is so airy and soft. Thanks for sharing this recipe! ❤ I am new to SD, have learned so much from your video on open crumb! Thanks again!
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍😊😊😊
Thanks a lot
@@SourlottibyAbby you welcome 🙂
Thank you for sharing this sourdough recipe. I have just tried baking, and it tastes superb yummy😋😋
Thanks for liking!
Muy rico el pan, será mi favorito. Gracias por la receta, un abrazo desde Lima, Perú.
Thank you for sharing. I will try this recipe
You had me at that little butcher knife!! 😍😍 Now I want one in my life! 😂
Thank you very much!! This recipe is really great! Love it! Waiting for your new recipe :)
I love your tiny little butter chopper knife!
So do i hehe! Thanks!
Really looks like a tasty moist sandwich bread, even perfect for toast, going to try, thanks!
That’s an amazing story of a sourdough loaf. Made with lots of patience and love. The end result is out of this world! And the crunch! So satisfying. Thanks for sharing
Glad you enjoyed it!
So yummy 😋😋😋
Excellent video and recipe. Thanks for sharing
Pleasure of mine. Thanks for dropping by!
Oh my goodness
To die for!
Thank you
Patricia
My name is Abby
Excellent crumb structure! Great fermentation control!
Thank you for your kind words
今天用你的食谱做了这只面包，外脆里嫩很香，非常好吃，感谢你的分享!
谢谢你喜欢
Wonderful, thank you so much for posting!
Glad you enjoyed it!
Made it this morning and absolutely amazing!! Must be the best one I've made so far... I went with 70% AP and 30% rye. Also made your multi-seed one at the same time... also delicious. Thanks for sharing!! So many variations on SD. :)
Glad you enjoyed it!
Great recipe! Thanks Abby. I have all unsalted French butter, but for this recipe, I can make salted butter. I like the way you would remove the loaf from the Dutch oven for the second bake. I shall try that.
Yes that works! Thanks
Beautiful loaf!Thans
Wow 😍
Super lecker sieht das Brot aus 😍🤤
Danke fürs teilen 🙏
Send you hello from Germany 👋😊
Thks for the awesome video, will try it out! 🥰
Wow superb!i have to try this..i love your video..nice and soothing
🥰🥰🥰 thanks!
Everything looks easy when you made it
practice makes perfect!
Es increíble tú pan ,muy laborioso, por lo que puedo deducir ¡¡¡¡que debe de estar increíble!!!!!!!
really looks like delicious. I have been a few months didn’t touch SD bread 🥖. Like 👍 you made great job 👏
Thank you
Amazing baking video
Ah que pão delicioso, fiz ontem e assei hoje, adorei a textura do miolo um pouco úmido com alvéolos pequenos e uniformes e uma casca fina e crocante! obrigada!
Very delicious and healthy bread
looks amazing, will it be possible for you to make video about making the starter. Thank you
Hi! I have just uploaded the tutorial on my youtube channel, hop on to the video here -> HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
I saw the video and it's amazing, really throughly explanation!! Thank you 🤗
Excellent!
Прекрасный конечный результат!
Love your videos 💕 . Detailed yet easy to follow. Thanks
Thanks sandra!
This is the best looking loaf of bread, so much patience! Now I know why it costs so much.
Yes, sourdough need lots of effort but its all worth it!
@@SourlottibyAbby sure hope you run a cafe or teach at a school, your knowledge and passion are priceless!
Thanks!Absolutely beautiful! Looks really yummy
Hope you enjoy
شكرا لك.. واضح انه لذيذ جدا ماشاء الله.. سوف اجربه
I baked 2 loafs this morning ,very nice and super soft as you said ,I'm so glad i try your recipe and method ,thank you so much
Yums! Happy that you like it
I can’t stopped making this bread, it is the best👍🏻👍🏻. Abby, May I know if I want to add walnut, what should I do?
Thank you! you may replace the seeds with equal amount of walnuts (toasted and soaked)
"Thank you, for this easy and simple recipe. I will try this soon in my chanel"
This is an excellent video, I am trying out your recipe. Your step by step instructions were useful. Thank you so much
You are so welcome!
What an amazing job , i will definitely try this recipe. ❤️
Please do! Enjoy xx
Amazing bread!!!!!
Very good job
It s like soft ciabata bread
Yes good job
I like to do the same mixed different methods to get something I like now l learn how to make soft ciabata bread
Except I use whole wheat flour
Thank you
just straight perfection.. wow
Ilike this lady nice work😋😘👍
Thank you so much
@@SourlottibyAbby uwelcom where u from plz iwante contacte u🥰
Nice result :)
Thanks!
Awesome thanks mam you are truly talented 👌🤗🤩
Hi Abby tthank you so much will try this on the weekend hopefully it will trun out good like yours fingers cross . I will let you know
Best of luck!
Such a wonderful sourdough! But I think I better buy for it. 😁
Looks so delicious wish I could eat it but oats is not keto approved. Really looks awesome
Looked do good - i had to try it!!! Changed proportions a little bit. Awesome result!!! Thank you for great recipe!
Yums. You're most welcomed!
Abby,thanks a lot for this beautiful recipe. It's the best loaf of my life. These 69 dislikes nothing understand in sourdough🌹
Muito obrigada
Amei
@@noemiamariadossantos8166 çf fl
Very yummy and healthy!
Thank you. Indeed me and my family's favourite loaf!
It looks delicious😋
Super👏🏻👏🏻👏🏻👏🏻
This is such a clear and instructional video, thank you!
May I ask if there is a non-lamination way to make this loaf?
You can skip lamination and add the soaker during salt stage. Less messy!
@@SourlottibyAbby thank you!
Thank you for the wonderful sharing! Gorgeous n yummy looking loaf, will attempt it soon 😋
❤️ ❤️
thank you for sharing your lamination + inclusion technique! beautiful result.
Thank you so much!
It seems so healthy, It's just amazing, but it takes lot of time and needs lot of patience, we eat bread every day and if I make it that way 🤔🙄🙄, thank you so much for sharing
love your sourdough bread sudscribed! I love to use sourdough starter on baking . however, we don't have bread flour in Turkey i use AP flour, have not made a perfect one yet, thanks for sharing hope to see more coming up good luck!
Hello! What kind of flour do you use? % protein? I use an all purpose flour with 11.5% protein and wholewheat is 13.5%. My breads turn out great.
This video made me discover your channel and I'm so glad, I'm subscribed now! Tysm for sharing 🥰
happy to share!
Ilike ur name 😋😍
What a beauty. Oh my
Thank you for your kind words
❤️❤️yum yum yummy!❤️
Beautiful! A labor of love 💕
You are so kind, thank you!
amzing loaf and i wanted to follow your recipe!!! May i ask how big is your glass container using for coil fold? Do we really need a glass container for it? Any particular reason to bake the loaf out from the DO?
This is just lovely! Looks amazing!!! Well done! Will try the recipe 😋
Very stasty 👍👍👍👍👍 thanks 🤝❤️🌻🌻🌻
This recipe is so interesting. Can I replace the rolled oats with instant oats instead n flaxseeds. Thanks.
Looking great 👍😋
Thanks 😊
Thanks for sharing as always. Could you give some tips on how to tackle the big air pockets and tunneling in the loaf ?
Pure art Bravo
You are just SUPER !!!👈
Please tell me what type of flour do you take for your bread?
So I could find the same flour in my country.
Thank you in advance!!!😊
Hi! I use bob's red mill artisan for this one. I don't fix to one brand, any flour with 12% protein works perfectly.
Bravissima!
Looks very nice ? Can I have some ?
Hello, really loved your recipe and im making it the 2nd time now. Problem is i forgot to cover it with oats before putting in banetton. I i still put oats tomorrow before i bake them?
yes you still can. spray some water before scoring and coat the oats. it wil not be as covered, but still works
Your sourdough starter looks amazing!! What is the recipe for it please?
Hi! I have just uploaded the tutorial on my youtube channel, hop on to the video here -> HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
@@SourlottibyAbby Thank you so very much!! I appreciate your response and thoughtfulness 😊!!
Do you need to drain off any excess water from the seed soaker? Would it not affect the hydration level if there were excess water? I have done a seeded loaf recently that had quite a bit of excess water from soaking (perhaps because I substituted flaxseed, which is highly absorbent, with other less absorbent seeds). I drained off the excess, and it worked well. Just wondering if it is a necessary precaution to take? Your bake and video is really amazing! Keep inspiring!
Hi! Yes, please drain the excess as we don’t want to add additional hydration to the dough. Adding too much hydration to the dough will be challenging to handle, especially for beginners. Thank you and i hope you enjoyed it! Goodluck
تبارك الله عليك 👍👍👍👏👏👏👏👏
Abby, thank you for this. I just made it and it is one of the best SD breads I’ve ever made! I need to eat oats and seeds for health reasons and this is one perfect painless way to eat it !
However i did not get the big ear nor much oven spring - any hints ?
Yes, this is very much the audience's favourite! Could be few reasons: overproofed, dough is weak and high hydration. Try reducing the hydration n see if that helps!
Looks amazing!! Tell Me olease whenever I leave my dough all this time it is very sour how can I respect all these steps and timing and avoid my bread from being sour
Hi, usually the sourness comes from the acidity of starter. Try to focus strengthening your starter and always feed on peak (more frequent). It will help reducing the sourness from your bread. Good luck
Beautiful loaf. Thanks for sharing. Just a general question, how do we make the sourdough more sour ?
Either u feed ur starter wholewheat flour or retard longer 😄
You can add a whole grain flour to your sourdough starter to create a more robust flavor, maybe just whole wheat or rye or spelt. If you do, don't substitute the entire amount of your starter feed, but maybe half. So if you were to add 50g of all purpose flour, add only 25g and replace the other 25g with whole wheat flour. If you want even more flavor try going with a higher amount.
For example, with my starter, I feed it plain all purpose flour if I'm not baking for a few weeks, and also leave it in my refrigerator until I'm ready to bake again.
At that point, I will feed it (after discarding most of it) once, to wake it up, with the AP flour, then twice with my preferred whole wheat, with the 2nd feed replacing the AP flour by 100%.
I hope this helps you, or anyone else that needs it.
Thanks for sharing, the bread looks delicious, I’m definitely going to try, may I ask what do u use to cover the benneton to prevent the dough from sticking?
I'm using disposable hair net, but you can use any cloth or just without it. Dust rice flour or semolina, it helps to prevent sticking!
@@SourlottibyAbby thanks for the info🙏🏻
Love it!!!
Thanks love!
👏👏 WOW Amazing. I luv tis bread. Will give it a try soon. But may I know why halfway you bake on the stone? Tks for sharing this lovely detailed video. 😍🥰
Hi! Nothing particular. I just prefer to bake separately so the crust has even browning.
Tks for your quick response. Much appreciated. BTW I luv the music too. 👍🥰❤️🥳
That's a lovely well baked sourdough bread.may I know if yr leavain is prepared n fed on the day of baking or the night before thanks.
Hi! I refresh my starter a couple times prior using for any bake. Fed in the morning and use at peak to make at day time.
taken you for your detailed steps shown here. First time i could get to shape and fold the sourdough without having dough so sticky.
Hi Joy, happy to hear that!
Thks for the video, love this type of bread. I don't own a Dutch oven, pls advise if I can just bake this bread using a baking tin. Thks
Perhaps I can suggest try using claypot or full steel pot? The key of baking is to have sufficient steam during baking so that it can bloom the dough effectively.
what is the banneton liner you are using. where did you buy it?? Thanks
Love the video! Very clear！do you bulk fermentation at room temp of 29-30c?
Thank you Cheryl. My average room temperature is about 26-27c :)
Hi , The bread looks great , what is the size of the Dutch oven you are using and the brand.? Would be most grateful for any information. Thanks
Hi! Its from IKEA, i supposed its 26cm in length!
@@SourlottibyAbby Thanks ! I love you ! 💕😘
Yummy! I'm going to try this. Question- where is your mini cleaver knife from??
Hi! Just from $1 store nearby. You can check it out online perhaps?
@@SourlottibyAbby Thank you! I'll have a look ❤️
Maravilhoso!
I've just subscribed to your channel.. I have one simple request :, if possible, would you be able to enlarge the English subtitles in order to make sure they are all more comprehensive, while watching.
Thank you for your great help.
I will try my best. Thanks for your suggestion!
Sensacional parabéns 👏🏻👏🏻
😮Danish butter 😊
Hello, I loved how you work for baking Sourdough , it is very easy and detailed, I know that I am late in the question because it's been long time since you shared the video, But when you wrote that you preheated the oven before placing the Sourdough you did not mention the heating time? is it 20 minutes? Then you put the Sourdough and baked it 20 minutes again?
I have stated clearly in my description box above