I was skeptical about adding Raw Oats
to these little rolls
worry that it may affect the texture.
I want it to be soft and spongy
little sweet rolls
To my surprise they came out just the way I want it.
Recipe adapted from Adelinealy's sourdough baguettes
Sourdough Raw Oat Rolls
A) 470g Bread flour
50g raw oats
230g milk
90g water
40g sugar
100g sourdough starter
B) 1 tsp salt
40g butter
1. mix A and knead in bread machine for 15min
2. add salt & oil, continue kneading for another 15min
3. cold retard 24-48 hours
4. thaw at RT for 30min, preshape & rest 15min
5. shape & cover loosely to proof until double
6. preheat oven 200'C for 15min
7. score, mist bread & bake on middle rack (total baking time 30min)
Bake at 200'C 10min, mist bread
200'C 5 min, mist bread again
continue baking another 15min
2 comments:
Sis Katie Foong if don't have raw oats can omit?? Starter is active ones.?
Katie Foong: Need to compensate the amount of raw oats with flour. Starter to be at its peak or near peak.
Beautiful rolls.
Katie Foong: Thank you. I have adapted this recipe from your Mini Baguette.
Post a Comment