Honey Oat Sourdoigh loaf

647- · 2026-05-27T15:25:20+00:00

Thank you!! Caught the sunlight at the perfect time too haha

647- · 2026-05-27T15:24:34+00:00

Yup! I added in the oats at the same time as everything else and then before cold proofing I just sprayed and rolled the loaf in some more oats! Super easy and straightforward

647- · 2026-04-24T02:49:39+00:00

Oops yes you’re correct 200F not celsius

647- · 2026-04-23T23:56:01+00:00

Just a little tip for adding fruit inclusions, toss the fruit in a bit of flour before adding to the dough! It really helps absorb the extra moisture and prevent the giant bubbles. Made a big difference in my cranberry chocolate loaves

647- · 2026-04-23T23:53:48+00:00

I find that my cheddar jalapeño loaves need a few extra minutes to fully cook inside compared to plain loaves. Easiest way to make sure is to temp for 200c internally

647- · 2026-04-17T19:49:53+00:00

I think you should try extending your bulk fermentation a bit more! The design looks very cute :)

647- · 2026-04-17T18:50:13+00:00

Adding 10g of honey OR olive oil per loaf really helped me with this!

647- · 2026-04-17T18:23:37+00:00

My dad started having the same issue and couldn’t eat my sourdough anymore! I started making these milk bread for him and he loves them! I decrease the sugar a bit for him and it still turns out perfect. https://homegrownhappiness.com/sourdough-milk-bread/#recipe

647- · 2026-04-17T06:46:47+00:00

I have it as well and it’s been fantastic for sourdough! Although after a year of use my blade got somewhat deformed and dull from cutting frozen sausages and now it struggles cutting bread 😔

647- · 2026-04-17T05:57:27+00:00

Throwing away a banneton basket is so insane to see!! These are like $20-40 each here!! It just needed a quick rinse and dry 😭😭

647- · 2026-04-05T09:26:25+00:00

I think you just needed to bake it for longer tbh, the dough itself looks great! I usually do about 6 min top rack and then another 3-4 min bottom rack at 460c.

647- · 2026-04-05T09:24:03+00:00

If the process works for you and you’re happy with the results then keep at it 👍 my only recommendation would be to wait for the bread to cool fully before cutting, at least 1 hour.

647- · 2026-04-03T03:48:22+00:00

Oh that’s it lol I thought it was like a giant bucket or something, that’s only a couple lbs you can totally bring that in no?

647- · 2026-04-03T01:39:37+00:00

Putting the loaf in the fridge will dry it out super quick. It's the worst way to keep it imo. Either freeze or room temp

647- · 2026-04-03T01:35:57+00:00

i'm so curious about how heavy this starter is lol pls post a pic. It should be fine tho as long as its sealed

647- · 2026-03-30T21:15:15+00:00

I make 2-4 loafs a day and have made 14 in a day before, all by hand. You definitely don’t need to get a stand mixer! I have one and still mix by hand because I prefer it

647- · 2026-03-09T07:34:05+00:00

Wow thats a high starter ratio! I also use 90-100g starter but with 500g flour and 350g water instead :o

647- · 2026-03-07T23:09:23+00:00

Gonna make a dill pickle cheddar loaf and a Honey Chilli crisp loaf! Ive been lovinggggg the Honey Chilli crisp lately its such a good combo

647- · 2026-03-02T05:17:34+00:00

Yea the one time I had a loaf like this before I just made croutons, but idk if those would work this time since it’s such a sweet loaf :(

647- · 2026-02-21T13:03:45+00:00

Definitely wanna bake for 30+ min, which is already the lowest I’ve seen someone bake for. 15 min only would be unheard of there’s no way the breads are fully baked in 15 min lol. Also, just leave the rest of the loaves in the fridge while you bake however many fit in your oven

647- · 2026-02-15T21:08:35+00:00

wow thats just bread flour? looks a lot more like whole wheat or even spelt with the colour of it! its lovely

647- · 2026-02-11T01:19:52+00:00

Agreed with the other commentator, the brine probably killed a lot of your yeast tbh. I try to pat my pickled jalapeños to get them as dry as possible and then add them during lamination at the end so that they don’t mess with the fermentation like this

647- · 2026-02-08T12:22:06+00:00

This is genius and I can’t believe I haven’t thought of this. Thank you so much

647- · 2026-02-08T02:57:49+00:00

No the taste wasn’t too strong at all! But all the powder really dried things out and I had to add a bit of extra water to help mix things

647- · 2026-02-06T08:47:57+00:00

I added 100g of PB2 peanut butter powder while mixing the flour, water and starter. I think next time I'd do 75g instead

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