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Maple Oat Sourdough Bread Recipe

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4.5 from 96 reviews

This Maple Oat Sourdough Bread recipe combines the rich, earthy flavors of sourdough with the natural sweetness of maple syrup and the hearty texture of rolled oats. The bread is made by soaking oats, mixing with an active sourdough starter, and slowly fermenting the dough before baking it in a Dutch oven to achieve a crusty exterior and soft, flavorful crumb. Perfect for breakfast, sandwiches, or as a sweet-savory snack.

Ingredients

Scale

Soaked Oats

  • 1 cup (80 grams) rolled oats
  • ½ cup (120 grams) hot water

Dough

  • 1 ¼ cups (300 grams) warm water (80-90℉)
  • ½ cup (100 grams) active sourdough starter
  • ¼ cup (85 grams) maple syrup
  • 1 teaspoon maple syrup extract (optional, for stronger maple flavor)
  • 4 cups (480 grams) bread flour
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt (use 2 teaspoons if using Morton’s brand, table salt, or adjust by weight)

Additional

  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam in Dutch oven

Instructions

  1. Activate Starter: About 6–12 hours before mixing, feed your sourdough starter so it’s bubbly, active, and at its peak activity to ensure a good rise.
  2. Soak Oats: In a small bowl, combine the rolled oats and hot (not boiling) water. Stir and let them sit for 15–20 minutes to soften and cool, preparing them for incorporation into the dough.
  3. Mix Dough: In a large bowl, whisk together the warm water, active sourdough starter, maple syrup, and maple syrup extract if using. Add the soaked oats and whisk again to break them up. Add the bread flour and salt, then mix with your hands until all the flour is hydrated and a rough, shaggy dough forms. Cover and let the dough rest for 20 minutes.
  4. Perform Stretch and Folds: Lightly wet your hands and stretch one side of the dough upward, folding it over the center. Rotate the bowl 90° and repeat for all four sides. Cover and rest the dough for 15 minutes. Repeat this stretch and fold process three more times for a total of four sets, resting 15 minutes between sets to develop gluten structure.
  5. Bulk Fermentation: Cover the bowl and allow the dough to rise until it is puffy, bubbly, and roughly doubled in size. This may take anywhere from 4 to 12 hours depending on room temperature and starter activity. Using a straight-sided container helps monitor fermentation progress.
  6. Pre-Shape Dough: Lightly flour a clean counter and turn the dough out onto it. Gently stretch the dough into a loose rectangle. Fold the long sides toward the center like a letter, then fold the short sides in the same way. Flip the dough seam-side down and gently tighten it into a round ball by cupping your hands and pulling the dough toward you.
  7. Final Proof: Dust a proofing basket with rice flour. If desired, sprinkle extra rolled oats in the bottom of the basket to coat the outside crust of the bread. Place the shaped dough in the basket seam-side up. Cover the basket and refrigerate the dough for 12–16 hours for a slow, cold proof.
  8. Preheat Oven and Dutch Oven: The next day, place a lidded Dutch oven inside your oven and preheat the oven to 450°F (232°C). Once the oven is preheated, continue heating the Dutch oven for an additional 30–60 minutes to ensure it is thoroughly hot for baking.
  9. Score and Bake: Carefully turn the dough out onto a sheet of parchment paper or a bread sling so the seam side is down. Score the top of the dough with a lame or a sharp knife to allow expansion. Place 2 ice cubes inside the preheated Dutch oven to generate steam, then lower the dough (with the parchment) into the pot. Cover and bake for 40 minutes. Remove the lid and bake for an additional 5–10 minutes until the crust deepens to your desired color and crispness.
  10. Cool Bread: Transfer the baked bread to a wire rack and let it cool completely for at least 2–4 hours before slicing. This allows the crumb to set and prevents gumminess.

Notes

  • Storage: Store the bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, freeze sliced bread for up to 3 months and toast directly from the freezer.
  • Oat Soaking: Ensure oats fully absorb the hot water and the mixture cools before adding to dough to avoid overly wet dough.
  • Salt Variations: Adjust the quantity of salt depending on the brand you use; Diamond Crystal vs Morton’s kosher salt have different volumes by weight.
  • Proofing Time: Bulk fermentation times can vary widely based on ambient temperature and starter strength; patience is key to good flavor and texture.
  • Baking Vessel: Use a heavy lidded Dutch oven for optimal crust development and steam retention during baking.

Keywords: Maple oat sourdough bread, sourdough bread, maple syrup bread, oat bread, homemade bread, artisanal bread, fermented bread

Find it online: https://cookwithlea.com/maple-oat-sourdough-bread-recipe/