It should come as no shock that we have baked the same loaf of bread on separate occasions. Remember the Sourdough Oat Bread I made a while back? The loaf of Oat Bread that Lil made most recently comes from the same cookbook (Good to the Grain) just without the sourdough kick.
In the repetition of baking those loves I noticed a pattern. The oats were visible (little white flecks) but not detectable in terms of texture/taste. They didn't bother me at all except aesthetically. So, I thought why not try the recipe again and soak the oats before hand? I put the cup of oats into about 1 1/2 cups water and let it be for about 5 hours. Then, I proceeded with the recipe. It was a delicate balance to find the right moisture level since I had the wet starter and the wet oats. In the end I got it. Or so I thought...
But look.. No white oats visible in the bread. Success!
They are only on the crust where I sprinkled them just before baking. Beautiful. Almost... see how the upper right side of the bread is sort of. Um. Droopy? Yeah, droopy. Welllllllll I don't know how to explain this except to say that my loaf pooped.
The side of the bread fell off and onto the stained oven stone below. I have no idea why this happened. In the oven of all places?! I would have thought if it would happen it would have fallen off during it's second rise. My best guess is that the dough was still a bit too wet and fell off because it was too heavy.
Regardless, this bread makes a great breakfast spread with peanut butter, jam, or avocado.
Sourdough loves Oats (soaked).
Oh, and what became of the little dookie I found on the oven stone? I ate it.
PS Lil and I are staging a comeback from our beginning of February blues. The new Amazonian illuminating clay serum and flannel dresses are just the beginning. Watch out.