Maple Oat Sourdough Sandwich Bread

Make the Oatmeal Porridge
Stir rolled oats, maple syrup, and boiling water in a small heatproof bowl. Let cool to just warm or room temperature.
60 grams Rolled Oats, 300 grams Boiling Water, 55 grams Maple Syrup

It's very important the oatmeal isn't too hot when mixed into the dough or it will kill the sourdough starter yeasts.

Mix the Dough
Once the oatmeal has cooled, add it to the bowl of a stand mixer fitted with the dough hook attachment along with the flours, salt, and sourdough starter.
Mix on low speed for a few minutes until the flour is hydrated and the dough is sticky.
Slice the room-temperature butter into small cubles and while continuing to mix the dough on medium speed, add one cube of butter to the bowl at a time until each piece is fully incorporated into the dough.
Continue to mix the dough for about 15 more minutes until the dough passes the windowpane test, slaps the sides of the bowl without sticking, and is smooth.
This is a very sticky dough, but add a tablespoon of flour while mixing at a time if you've mixed for a while and it's still not coming together.
200 grams Bread Flour, 120 grams Whole Wheat Flour, 7 grams Kosher Salt, 100 grams Sourdough Starter, 42 grams Unsalted Butter
Bulk Fermentation
Transfer the dough to a greased bowl, cover, and place it in a warm location for bulk fermentation. At 78ºF, bulk fermentation takes about 5-6 hours (longer if cooler).
Bulk fermentation is complete when the dough is doubled, domed in the bowl, and smooth.
Overnight Proof (optional)
Cover the bowl and place it into a refrigerator to proof overnight and up to 48 hours.
Shape
Lightly butter or grease a bread loaf pan.
Punch down the cold dough and turn out onto a lightly floured surface. Use a lightly floured rolling pin to roll the dough into a rectangular slab about 8-9" wide and 13" long.
From a shorter end, roll the dough up into a taut log.
Final Proof
Place the shaped loaf into the prepared pan and cover with plastic wrap or a lid.
At 78ºF, the final proof takes about 4-4 ½ hours. The bread is finished proofing when it's almost doubled in size and is puffy. If you poke the dough with a floured finger, it should leave a slight indentation and feel full of air.
Bake
Preheat the oven to 350ºF (177ºC).
Beat an egg white with a splash of water in a small bowl and brush the top of the loaf with egg wash. Sprinkle additional rolled oats on top.
Bake for 45-50 minutes or until the top of the loaf is shiny golden brown and the internal temperature with an instant-read thermometer is at least 200ºF (93ºC). Tent with foil if the bread is browning too quickly.
Cool for 10 minutes before carefully removing the sandwich bread from the pan. Let it cool completely on a wire rack before slicing.
1 Egg White

Maple Oat Sourdough Sandwich Bread

Equipment

Ingredients

Instructions

Notes