Comments on: Oatmeal Sourdough Bread https://ancestralkitchen.com/2024/10/16/oatmeal-sourdough-bread/ Fri, 12 Sep 2025 10:09:06 +0000 hourly 1 https://wordpress.org/?v=6.5.2 By: Alison Kay https://ancestralkitchen.com/2024/10/16/oatmeal-sourdough-bread/#comment-3816 Fri, 12 Sep 2025 10:09:06 +0000 https://ancestralkitchen.com/?p=5655#comment-3816 In reply to Ana.

Yes, I have done this before, leaving it in a tightly-covered bowl overnight in the fridge. I would usually then let it warm a little in the morning before stretching/folding then panning it and watching the rise in the tin to determine when to put in the oven.

]]> By: Ana https://ancestralkitchen.com/2024/10/16/oatmeal-sourdough-bread/#comment-3801 Tue, 09 Sep 2025 11:58:01 +0000 https://ancestralkitchen.com/?p=5655#comment-3801 Hello, can I do cold proof in the fridge overnight for this bread recipe? If so, should I let it rise afterwards in room temperature before baking?

]]> By: Sharon https://ancestralkitchen.com/2024/10/16/oatmeal-sourdough-bread/#comment-2624 Thu, 27 Mar 2025 11:49:00 +0000 https://ancestralkitchen.com/?p=5655#comment-2624 ]]> Here’s the picture 🤗

]]> By: Sharon https://ancestralkitchen.com/2024/10/16/oatmeal-sourdough-bread/#comment-2623 Thu, 27 Mar 2025 11:46:21 +0000 https://ancestralkitchen.com/?p=5655#comment-2623 ]]> Thanks so much for your reply. I preheated Dutch oven for 30 minutes @410f. Put boule in with lid on and baked for 34 minutes. Removed lid, reduced temperature to 3:55 and baked an additional 26 minutes. This was the best tasting bread I have made yet. I left the fermenting steel cut oats on the kitchen counter for 2 days before making bread. Next time I plan to move them into fridge for 1-2 days extra to increase acetic acid prior to making bread. I’m sending a picture. ❤️

]]> By: Alison Kay https://ancestralkitchen.com/2024/10/16/oatmeal-sourdough-bread/#comment-2622 Thu, 27 Mar 2025 08:58:19 +0000 https://ancestralkitchen.com/?p=5655#comment-2622 In reply to Sharon.

It’s very difficult for me to confirm this. My temps are for 100% wholegrain spelt; your flour and oven are different and making a boule changes it even more. I’d try these temps as a starting point and adjust from there in subsequent bakes.

]]> By: Sharon https://ancestralkitchen.com/2024/10/16/oatmeal-sourdough-bread/#comment-2595 Mon, 24 Mar 2025 18:24:30 +0000 https://ancestralkitchen.com/?p=5655#comment-2595 👍]]> If I wanted to bake a boule instead of a loaf using the Oatmeal Sourdough Recipe (50/50 blend of bread flour and einkorn whole wheat) would the oven temperature be the same? Thanks in advance and thanks so much for your website ❤️👍

]]> By: Alison Kay https://ancestralkitchen.com/2024/10/16/oatmeal-sourdough-bread/#comment-1599 Tue, 12 Nov 2024 12:16:23 +0000 https://ancestralkitchen.com/?p=5655#comment-1599 In reply to Roschelle.

You definitely can substitute einkorn, but you may need to change the liquid amount. Each flour (and individual crops of the same flour) has different water needs. I suggest you swap it out, hold back 50g of the liquid and the mix attentively, adding the extra (and more) water if needed.

]]> By: Roschelle https://ancestralkitchen.com/2024/10/16/oatmeal-sourdough-bread/#comment-1567 Thu, 07 Nov 2024 17:27:30 +0000 https://ancestralkitchen.com/?p=5655#comment-1567 Can I substitute einkorn for spelt without changing liquid amount?

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