Tag Archives: oatmeal

Oatmeal struan

Oatmeal Struan

Flour, water, yeast, and salt. At first glance, bread doesn’t have much going for it. Four little ingredients, two of which are at best temperamental, and at worst, capable of rendering breakfast as tasteless as a brick-shaped cardboard cutout. But oh, if you learn how to coax the best out of this little quartet, you may find that nothing else is quite as satisfying as a freshly-baked loaf of bread…

Of course, the learning process isn’t exactly instantaneous. Nor is it easy to describe once making your favorite loaf becomes routine, as I recently realized when a friend asked me what all these steps were for. What’s the point of throwing around terms like soaker, biga, and all the rest, without even bothering to explain what they are exactly, and why anyone should bother with them in the first place?

And so, this is the first of several posts that will be aimed at trying to answer those very questions. For the first post, I’m going to start with a struan formula from Peter Reinhart’s Whole Grain Breads book, with gives me a perfect opportunity to discuss soakers, starters, and the inherent challenges involved in baking with whole grains. It’s a hearty, wholesome, and fairly simple recipe, and I think it’s a pretty good place to start if you’re just starting to play with whole grains. Continue reading

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Filed under baking, baking tips, bread, oatmeal