Ingredients
Equipment
Method
- Mix the dough: In a large bowl, whisk 150 grams plain whole milk kefir, 250 grams water, 100 grams active sourdough starter, and 40 grams honey together until the honey dissolves. Add 400 grams bread flour and 100 grams whole wheat flour. Mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
- Add salt: Sprinkle 10 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
- Stretch and fold, add oats: Do 3 sets of stretch and folds, 90 minutes apart, folding in 50 grams rolled oats, plus extra for topping during the second set.
- Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes depending on how warm your kitchen is.
- Shape and top the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Mist the top with water and press on extra rolled oats. Place seam-side up in a floured banneton or bowl lined with a towel.
- Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes . This builds flavor and makes the dough easier to score.
- Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a sharp blade.
- Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
- Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.
Notes
Use old-fashioned rolled oats, not quick oats or steel-cut, since they hold their texture best in the dough. This loaf has a slightly higher hydration because the oats soak up extra moisture, so the dough will feel stickier than a plain sourdough. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.