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Maple Oatmeal Sandwich Bread Part 1 Recipe (with Video)

Intermediate, Vegetarian, American
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By
baking_daze

Discover our Maple Oatmeal Sandwich Bread Part 1 Recipe, a International recipe perfect as a bread recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
1

Prep 23h20min | Cook 40min

Ingredients

Levain
- 20 g Active sourdough starter
- 20 g Bread flour
- 20 g Whole wheat flour
- 40 g water, 77 F
Autolysis Mixture
- 187 g Whole wheat flour
- 45 g Old-fashioned rolled oats
- 220 g oat milk
Tangzhong
- 100 g oat milk
- 10 g Bread flour
- 10 g Whole wheat flour
Bread Dough
- 1 recipe Levain
- 1 recipe Autolysis Mixture
- 1 recipe Tangzhong
- 180 g Bread flour
- 25 g Vegetable oil
- 40 g Maple syrup, plus more for brushing
- 9 g Kosher salt
- 30 g Vegan butter, unsalted, cultured-style (e.g. Miyoko's), chilled
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Directions

Prepare and proof Levain
1. Combine ingredients in a small bowl and mix thoroughly
2. Cover loosely with plastic wrap and proof at 79 F for 5 hours
3. Note: Mixture should be bubbly and roughly doubled in size by this point; if it is not, leave for a few hours longer. If it is still not bubbly, check to make sure the starter is active (feed it and check if it doubles within 12 hours)
Make Autolysis Mixture
1. Combine ingredients in a medium bowl and mix thoroughly
2. Cover tightly and let rest in the fridge until the levain is ready
Prepare and cool Tangzhong
1. Combine ingredients in a small saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 149 F and it has thickened, about 5 mins
2. Remove the mixture from the heat; pour into a small bowl, cover tightly with plastic wrap, and allow it to cool to room temperature
3. Note: I use both a whisk, to prevent lumps, and a small rubber spatula, to ensure nothing sticks to the saucepan, when cooking this mixture
Make and bulk ferment Bread Dough
1. Combine all the ingredients except the salt and vegan butter in the bowl of a stand mixer fitted with the dough hook
2. Knead on low speed for 3 mins; cover loosely with plastic and let rest 30 mins
3. Add salt; knead on medium-low speed for 2 mins
4. Add butter, one piece at a time, over the course of an additional 2 mins
5. Continue kneading on medium-low until the dough pulls away from the sides of the bowl cleanly and it is smooth, shiny, and elastic, about 8 mins more
6. Perform the "windowpane test" (see Notes below) to determine if gluten is sufficiently developed; if not, continue kneading in 2 min increments until dough passes windowpane test
7. Place the dough in an oiled bowl or plastic tub; stretch one edge of the dough up and into the center; rotate the dough 180 degrees and repeat; rotate the dough 90 degrees and repeat for a third time; rotate the dough 180 degrees, and for the fourth side stretch the dough up, into the middle, then flip the dough over so the smooth side is facing up
8. Cover the dough loosely with plastic and proof at 75 F for 1 1/2 hours
9. After this time, perform one "coil fold" (see Notes below), then place the dough back in the proofer for another 1 1/2 hours
10. Repeat Step 9 one more time; you will have performed 2 coil folds and proofed the dough for a total of 4 1/2 hours in total
Shape and proof the loaf
1. Generously spray a 4" x 4" x 9" Pullman loaf pan with cooking spray
2. Turn the dough on the well-floured countertop, smooth side down
3. Dust the top of the dough with flour and press down gently to "de-gas" the dough
4. Gently stretch the dough into a 12" x 12" square
5. Fold the right side of the dough over to meet the center line of the square; fold the left side of the dough over to meet the edge of the folded right side; it is okay if they overlap slightly; gently press down along the center of the dough to ensure the edges adhere to one another; you should now have a rectangle measuring roughly 6" x 12"; dust the top of the loaf with flour
6. Starting at the far narrow end of the rectangle, gently roll up the dough, using your thumbs to press gently back each time you roll, in order to build surface tension along the top of the loaf; the dough will stretch out a bit as you roll, so you should end up with a loaf roughly 9" x 4"
7. When the loaf has been rolled up completely, drag it towards you with the base of your palms; again, you should see the top of the loaf tighten across the surface; brush off any excess flour from the top of the loaf
8. Allow the dough to rest on the countertop for about 30 secs, then gently, quickly, and decisively scoop up the loaf, holding it from the bottom at either end, and place it into the prepared pan
9. Cover the pan loosely with plastic wrap and proof at 75 F for 2 hours, until the dough fills 85% of the pan
10. Spray the top of the dough or brush lightly with water; sprinkle with rolled oats; do not sprinkle with too many oats or it will be difficult to score later
11. Spray the plastic wrap with cooking spray and re-cover the pan; cover that with a small tea towel and place the pan in the coldest part of your fridge (it should be no more than 39 F, otherwise it could over-proof)
12. Allow the loaf to proof in the fridge for 8 - 12 hours (this is called a "cold proof")
Bake and finish the loaf
1. Preheat your oven to 400 F, and place the rack in the lower-middle third position
2. Uncover the dough, and, using a lame, razor blade, or sharp paring knife, make 3-4 diagonal slashes across the top of the loaf about 1/4 inch deep
3. Place the loaf immediately in the oven and bake until the internal temperature reaches 200 F, about 40 mins
4. As soon as the bread comes out of the oven, while still in the pan, brush with 1 tbsp of maple syrup
5. Allow the loaf to cool in the pan for 10 mins, then, with an oven mitt on your dominant hand and no mitt on the other, hold the pan in your dominant hand and tip the loaf into your other, then tip it onto a wire rack to cool completely
6. Allow the bread to cool at least a few hours before slicing, otherwise it will be dense and gummy
7. Bread keeps for up to 3 days on the counter, in a bread box or paper bag, or in the freezer, sliced, for up to 1 month

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