← All Recipes
Folding a bowl of soaked oats into the dough gives a sandwich loaf with a tender, slightly creamy crumb that stays soft for days and slices thinly without crumbling. It is baked in a tin, so it has straight sides and square slices — perfect for toast and packed lunches.
Ingredients
- 80 g rolled oats, plus extra for the top
- 200 g boiling water (for the porridge)
- 450 g strong white bread flour
- 50 g wholemeal flour
- 100 g active sourdough starter, at its peak
- 270 g water at about 26°C
- 20 g honey
- 20 g unsalted butter, softened
- 10 g fine sea salt
Contains: wheat (gluten), oats (gluten), milk.
Method
- Soak the oats. Pour the boiling water over the oats, stir, cover and leave for at least 1 hour (or overnight) until thick and cooled.
- Mix. Whisk the starter and honey into the 270 g water. Add both flours and mix until no dry flour remains. Cover and rest 30 minutes.
- Add salt and butter. Squeeze in the salt, then the soft butter, until fully absorbed.
- Fold in the porridge. After the first 30 minutes, add the cooled porridge and squeeze and fold it through until evenly distributed. The dough will be soft.
- Bulk ferment. Give three more sets of folds 30 minutes apart, then leave covered at 24–26°C until risen by about 50% — usually 4–6 hours from mixing.
- Shape. Grease a 900 g (2 lb) loaf tin. Shape the dough into a tight log, brush the top with water, roll it in oats and place seam-down in the tin.
- Final prove. Cover and prove at room temperature for 2–4 hours until the dough has risen about 1 cm above the rim — or refrigerate overnight and bake the next morning.
- Bake. Bake at 210°C (190°C fan) for 40–45 minutes until golden and 96°C in the centre. Turn out of the tin for the last 5 minutes for a crisper base and sides.
- Cool. Cool completely on a rack before slicing.
Bake this with a live starter
Our San Francisco sourdough starter is a live culture held dormant rather than dehydrated — ready to bake with in about two hours.
Shop the Starter →