Why I Stopped Baking Sourdough: The 1g Yeast Bread Alternative!
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Why I Stopped Baking Sourdough: The 1g Yeast Bread Alternative!
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Learn how to bake the ultimate homemade Honey Oatmeal Bread with an ultra-crispy crust and an extraordinarily soft, delicate crumb! If you are looking for a wholesome, bakery-style artisan loaf packed with rolled oats and natural honey, this foolproof Dutch oven recipe delivers bakery-quality results without maintaining a sourdough starter.
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❗️I recommend weighing the ingredients, because measuring by cups or spoons can vary a lot depending on how the flour is scooped or packed. Using a scale makes the recipe more accurate and ensures consistent results every time ✨
For the Poolish Preferment:
• Bread flour (13% protein) – 150g (approx. 1 ¼ cups)
• Instant yeast – 1/4 tsp
• Water – 150ml (approx. ⅔ cup)
For the Main Dough:
• Type 00 flour – 180g (approx. 1 ½ cups)
• Rolled oats – 60g (approx. ⅔ cup)
• Water – 130–150ml (approx. ½–⅔ cup)
• Honey – 45g (approx. 2 tbsp)
• Butter – 25g (approx. 2 tbsp)
• Fine salt – 1 tsp
00:00 - Introduction & Delicious Oatmeal Bread
00:35 - Making the Poolish Preferment
01:40 - Poolish Fermentation
01:54 - Mixing the Dough
04:20 - First Proofing
04:46 - Stretch and Fold Technique
05:06 - Second Proofing
06:11 - Shaping the Loaf & Final Rest
06:58 - Dutch Oven Baking
#bread #breadrecipe #artisanbread #homemadebread
🔔 Subscribe to my channel
👍 Like this video
🌍 Turn on subtitles in the language that’s most comfortable for you
❗️I recommend weighing the ingredients, because measuring by cups or spoons can vary a lot depending on how the flour is scooped or packed. Using a scale makes the recipe more accurate and ensures consistent results every time ✨
For the Poolish Preferment:
• Bread flour (13% protein) – 150g (approx. 1 ¼ cups)
• Instant yeast – 1/4 tsp
• Water – 150ml (approx. ⅔ cup)
For the Main Dough:
• Type 00 flour – 180g (approx. 1 ½ cups)
• Rolled oats – 60g (approx. ⅔ cup)
• Water – 130–150ml (approx. ½–⅔ cup)
• Honey – 45g (approx. 2 tbsp)
• Butter – 25g (approx. 2 tbsp)
• Fine salt – 1 tsp
00:00 - Introduction & Delicious Oatmeal Bread
00:35 - Making the Poolish Preferment
01:40 - Poolish Fermentation
01:54 - Mixing the Dough
04:20 - First Proofing
04:46 - Stretch and Fold Technique
05:06 - Second Proofing
06:11 - Shaping the Loaf & Final Rest
06:58 - Dutch Oven Baking
#bread #breadrecipe #artisanbread #homemadebread
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