Butter Oat & Flaxseeds Sourdough | 燕麦亚麻籽欧包 | Lamination Method 

A super soft and buttery tenderness sourdough loaf for your family. With the perfect balance of wholewheat flour, toasted oats and flaxseeds with butter which ties all the flavour together and make this bread sooo hearty and comforting. This butter-oat and flaxseeds sourdough bread gives a pleasant flavour and divinely moist and tender crumb with a little hint of nuttiness aroma. You'll obsessed with this loaf for sure!
STARTER / LEVAIN BUILD
30g Starter
30g Flour
30g Water
*Refresh a couple times prior using to achieve optimum results
(Takes approx 4-5 Hrs to PEAK @ 28C)
PREPARE SOAKER
45g Rolled oats
15g Flaxseeds
24g Butter (Salted)
60g Water
RECIPE
270g Bread Flour
30g Wholewheat Flour
230g Water
60g Starter
5g Salt
Extra Oats for coating
Bake in a pre-heated dutch oven at 250C @ 20 mins (lid covered), and final at 220C @ 15-20 mins (lid removed)
HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
NOTE:
⚠️ Kindly adjust the hydration accordingly based on your comfort level, more or less if necessary (10g +/-)
⚠️ Banneton basket size: 25cm
⚠️ Total bulk fermentation: 4.5 - 5 Hrs @ 27c
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How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N