Oatmealknot

I finally got a proper bread recipe book. Sadly the amounts they are using are for a bakery and not a single household like mine. After one total desaster I managed to get this bread right. To get some steam in the oven, I always put a souffle form with water in the oven. I hope you like it as much as I do.

Fermented dough:
20 g flour
13 g water
0,6 g yeast
1 pinch salt

Dough:
200 g flour Typ550
50 g spelt flour
Approx. 200 g water
2 g Barley malt syrup
9 g yeast
5 g salt
95 g oatmeal
Egg

Mix the ingredients of the fermented dough and pour into a jar. Cover with foil. Let the dough raise for 2 hours at room temperature. Then enter for 24 hours in the refrigerator. Prior to the processing the fermented dough should be brought to room temperature.

For the final dough put the flour into a bowl. Dissolve the yeast with the barley malt syrup in 50 g of water. Knead well to a dough (approx. 10 minutes) by adding more and more of the water. Towards the end add salt and oatmeal. It should be an elastic dough. Let it rise for 75 minutes. Shape the dough to a snake, forming a loop and placing one end above and the other from the bottom of the loop. Brush with egg and dip them in oatmeal. Place on a baking tray with baking paper and let rise for 45 minutes.
Preheat the oven to 225 ° C (210 ° C convection). Bake the bread for 15 minutes, let the steam escape and bake at 210 ° C (190 ° C convection) for another 15-20 minutes. The bread should sound hollow when tapped on the bottom.

this is my submission to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.