Entire Wheat Oatmeal Sourdough Hokkaido Milk Bread

We can be visiting pals tomorrow, and I wished to carry a loaf of bread. We additionally ran out of bread, don’t know the way that occurs 😂, so determined to bake two loaves. I not often bake a couple of loaf. Since certainly one of my Pullman pans is in Fort Lauderdale, I ready the dough and after bulk fermentation divided it, formed the one loaf, and chilly retarded the opposite dough in a single day to bake immediately. This labored out fairly nicely.

I don’t suppose I’ve ever made an oatmeal porridge loaf with 20% oatmeal. I wished to see how this is able to prove. I ready the oatmeal as I might a tangzhong, and it labored nicely this fashion with nice oven spring regardless of the quantity of oatmeal. Apart from shaping variations, I don’t suppose there are any discernible variations between the 2 loaves. Nevertheless, I haven’t but tried the second loaf since that can be going to our pals tomorrow.

For 2 9x4x4” Pullman pan loaves 

Substances for 1 loaf

Tangzhong

Rolled Oats 82 g

Milk 163 g

Stiff Candy Levain

Starter 21 g

Brown sugar 21 g

Water 27 g

WW flour 61

Closing Dough

All tangzhong

All stiff candy levain

1 lg egg 52 g

Milk 151 g

Salt 5.6 g

Sugar 18 g

WW flour 266 g

Butter 52 g

Directions

Levain

Combine the levain elements in a jar or pyrex container with house for a minimum of 300% progress. 

Press down along with your knuckles or silicone spatula to create a uniform floor and to push out air.

At a temperature of 76-78ºF, it usually takes as much as 10-12 hours for this candy stiff levain to be at peak.  For my starter I usually see 3-3.5 occasions enhance in dimension at peak.  The levain will odor candy with solely a gentle tang.

Tangzhong 

In a sauce pan set on medium warmth, stir the milk and rolled oats. Then prepare dinner for a number of minutes till nicely thickened, stirring commonly with a spoon or heat-resistant spatula. Let cool within the pan or, for sooner outcomes, in a brand new bowl.  Theoretically it ought to attain 65ºC (149ºF) however I don’t discover I must measure the temperature because the tangzhong gelatinizes at this temperature.  You’ll be able to put together this the night time earlier than and refrigerate it, make sure that it’s lined to stop it from drying out.

If you happen to plan on utilizing a stand mixer to combine this dough, arrange a Bain Marie and use your stand mixer’s bowl to organize the tangzhong.

Dough

Within the bowl of a stand mixer, add the milk (contemplate holding again 10 g of milk and including later if that is the primary time you’re making this), egg, tangzhong, salt, sugar and levain.  Combine after which break up the levain into many smaller items.  Subsequent add the flours.  I like to make use of my spatula to combine till there aren’t many dry areas.  Permit the flour to hydrate (fermentolyse) for 20-Half-hour.  Combine on low pace after which medium pace till reasonable gluten improvement this may increasingly take 5-10 minutes.  It’s possible you’ll need to scrape the edges of the bowl in the course of the first 5 minutes of blending.  Subsequent add room temperature butter one pat at a time.  The dough might come aside, be affected person, proceed to combine till it comes collectively earlier than including in additional butter.  It would be best to test gluten improvement by windowpane throughout this time and cease mixing while you get windowpane.  It’s best to be capable to pull windowpane, not fairly pretty much as good as a white flour as a result of the bran will interrupt the windowpane considerably. 

To develop by hand, soften the butter and add it with the moist elements.  

On the counter, form the dough into a good ball, cowl within the bowl and ferment for 4-6 hours at 82ºF ending bulk fermentation as soon as the dough has risen 30-40%.

You’ll be able to subsequent place the dough into the fridge to relax the dough for about 1.5 hours, this makes rolling the dough simpler to form.  Bear in mind, should you accomplish that the ultimate proof will take longer.  Alternatively, you are able to do a chilly retard within the fridge in a single day, nonetheless, you could discover that this will increase the tang in your bread.

Put together your pans by greasing them with butter or line with parchment paper.  

Flippantly oil the highest of the dough. Scrape the dough out onto a clear counter high and divide it into 4. I wish to weigh them to have equal sized lobes. Form every tightly right into a boule, permit to relaxation 5 minutes. Utilizing an oiled rolling pin roll every ball out after which letterfold. Flip 90* and utilizing a rolling pin roll every out to a minimum of 8”. Letterfold once more from the edges so you might have an extended slim dough. Then utilizing a rolling pin, roll flatter however preserving the dough comparatively slim.  The explanation to do that further letterfold is that the shorter fatter rolls when positioned within the pan won’t contact the edges of the pan.  This permits the swirled ends to rise throughout closing proof, that is solely achieved for look sake and isn’t crucial.  Subsequent roll every into a good roll with some rigidity. Organize the rolls of dough inside your lined pan alternating the route of the swirls. This could permit a better rise throughout proof and within the oven.

Cowl and let proof for  4-6 hours at a heat temperature.  I proof at 82°F.  You have to longer than 4-6 hours should you chilled your dough for shaping. I proof till the highest of the dough involves inside 1 cm of the highest fringe of the pan.  At this level the dough ought to have risen 130-140% in complete from the beginning of bulk fermentation.

Preheat the oven to 350F and brush the dough with the egg-milk wash.  Simply previous to baking brush with the egg-milk wash once more.

Bake the loaves for 50 minutes or till the interior temperature is a minimum of 190ºF, rotating as wanted to get even browning. Protect your loaf if it will get brown early within the baking course of. After 50 minutes take away the bread from the pan and bake an additional 10 minutes by inserting the loaf instantly within the oven on the rack with the oven turned all the way down to 325ºF.