100% Whole Wheat Oatmeal Maple Sourdough Loaf (Soft and So Yummy! - Txfarmer's Recipe)

This has to be one of the fluffiest and tastiest loaves I've made. It's whole wheat-y (but in a good way, I promise), squishy, and with a touch of tang from the sourdough. It rose beautifully with the stiff starter (or lower hydration levain) and toasts incredibly well. The recipe is inspired from Txfarmer from The Fresh Loaf blog and although Txfarmer is no longer part of the blog, their long list of beautiful loaves of bread is impressive. They definitely left a legacy! 

Whole Wheat Oatmeal Maple Sourdough Loaf

Ingredients:

Levain:

• 16 grams 100% hydration starter
• 26 grams water
• 48 grams whole wheat flour

Oatmeal Soaker:

• 53 grams old fashioned rolled oats
• 240 grams boiling water
• 8 grams sea salt

Final Dough:

• 319 grams whole wheat flour
• 60 grams water
• 30 grams olive oil
• 38 grams maple syrup
• All the levain
• All the soaker

Instructions:

1. Levain: Mix all the levain ingredients in a closed container and leave to ferment at room temperature (around 70F) for about 12 hours
2. Soaker: Mix the soaker ingredients in a bowl and cover. Let soak for about 12 hours.
3. Final Dough: Mix all the final dough ingredients in a big bowl until all the ingredients are combined and you end up with a shaggy dough. Cover with plastic wrap and let rest for 45 minutes.
4. Complete a set of stretch and folds to strengthen the dough. Then form it into a nice tight ball using the side of the bowl to help you. Cover again with the plastic wrap and rest for 30 minutes.
5. Complete one more set of stretch and folds to further strengthen the dough and once again form it into a nice ball using the side of the bowl to help. Cover and let rest for 30 minutes.
6. Now complete one set of coil folds. Cover and let rest for 30 minutes.
7. Complete one last set of coil folds and cover and let rest for about 45 minutes to an hour (or until the dough has risen a bit (but not too much; about 80% rise).
8. Pre-Shape: Water a clean surface and place the dough on the surface. Pre-shape the dough by flattening it out a bit and bringing each part into the center to form a circular shape. Then turn over and using the surface tension, round the dough into a nice ball. Cover the ball with your mixing bowl and let rest for about 15 minutes.
9. Shaping: Turn the ball over onto your watered surface and flatten out into a rough rectangle (flatten some of the bubbles out). Bring one side into the middle. And then bring the other side into the middle. Then take the short end and start rolling it up into a tight log. Make sure to pinch the ends so the dough sticks and seals to itself.
10. Prepare a loaf pan with parchment and lay the log of dough into it seam side down. Cover with plastic wrap completely (and put in a few plastic bags to make sure it doesn't dry out) and place in the fridge for about 12 hours.
11. After the 12 hours in the fridge, take out the loaf and let it rest at room temperature covered for about 2 hours.
12. Before the two hours is up, preheat your oven to 375F.
13. Uncover the loaf and bake for 40-45 minutes. The top will have a nice coloring and it will smell super yummy.
14. Let it cool for about 1 hour and then slice and enjoy! :)

Don't mind my sad plants in the background. Lol!

Let me know if you have any questions or concerns and I hope you enjoy this as much as I did! And, Txfarmer, if you're there, just know that this was one of the best loaves of bread I've ever made and I am thankful for your wonderful recipes!