Naturally Leavened Steel Cut Oat Loaf (Fruit Yeast Water Risen)

I wanted to try something different from what I usually make while using up some steel cut oats in my freezer, so I came up with this recipe (with some inspiration from Maurizio Leo's porridge recipe). This loaf has a touch of sweetness and is a bit rich from the added olive oil. I also love how soft it is from the steel cut oat porridge. It's a very wet dough, so be prepared for that! But don't let that scare you or else it will smell your fear! 

It tastes wonderful on its own without any other additions! And as always, if you do not have any fruit yeast, feel free to use a sourdough starter for a little extra tang. :) I hope you enjoy it! 

I love the little specks of oats on top!

Naturally Leavened Steel Cut Oat Loaf (Fruit Yeast Water Risen)

Ingredients:

Poolish:

First Build:

5 grams whole wheat flour

5 grams all-purpose flour 

10 grams yeast water

Second Build:

8 grams whole wheat flour

8 grams all-purpose flour

15 grams yeast water

Porridge:

225 grams water

75 grams steel cut oats

Final Dough:

210 grams water 

25 grams brown sugar

18 grams olive oil

45 grams of the poolish (or 100% hydration sourdough starter)

260 grams all-purpose flour

40 grams oats ground into a flour (I ground the steel cut oats in a Vitamix blender)

8 grams salt

Instructions:

1. Poolish: 1st Build: Mix the 5 grams whole wheat flour, 5 grams all-purpose flour and the 10grams of yeast water (warm to 85F if it is cold form the fridge) together in a small container that has a cover. Cover and set aside at room temperature for 8-12 hours (or until doubled in size).
2. 2nd Build: After your poolish has doubled, add the next 8 grams of whole wheat flour, 8 grams all-purpose flour, and 15 grams of yeast water to combine. Cover and set aside for about 8-12 hours (or until it has doubled or tripled in size). It is now ready to use in your recipe.
3. Porridge: When your poolish has almost doubled in size, it is time to make your porridge. Start by boiling 225 grams of water in a small pot and then add in the steel cut oats. Simmer partially covered until all the water has evaporated and the steel cut oats are soft but a bit chewy. Set aside and cool completely. 
4. Final Dough: Heat up 210 grams of water and the brown sugar until about 85F. Place in a large bowl with the olive oil and mix around. Add in the poolish and mix around to break up the poolish a bit.
5. Add in the all-purpose flour and the oat flour and mix until a shaggy dough forms and there are no more dry spots. Cover and let rest for about 1 hour at a room temperature of about 76F.
6. After it has rested, add in the salt and the cooled porridge a little at a time to create a cohesive dough. It will look like it won't come together, but I promise it will!
7. Cover and let rest for 30 minutes.
8. Bulk Fermentation: After the 30 minute rest, complete one set of stretch and folds and then cover and let rest for another 30 minutes.
9. After the 30 minutes, complete another set of stretch and folds. Then let rest for another thirty minutes.
10. After the 30 minutes, complete a set of coil folds and then cover. Let rest for about 6 hours at room temperature or until almost doubled in size.
11. Cold Ferment: Now cover the bowl of dough completely with plastic wrap or seal it completely. Let it ferment in the fridge for about 12 hours.
12. After it has rested for 12 hours, take it out of the fridge and line a loaf pan with parchment paper. 
13. Shaping: Preheat the oven to 350F. 
14. Dust a clean countertop with flour and flatten the dough a bit to make a 10 in x 10 in square. Fold the two sides into the center and then start rolling the dough from the edge farthest away from you towards yourself, making sure to use the countertop as leverage to make a tight coil. Seal the edges and then place in the lined loaf pan, seam side down. 
15. Place the loaf in the oven and bake for about 35-40 minutes, or until the internal temperature is 200F.
16. Take out of the oven and take the loaf out of the pan to cool on a cooling rack. 
17. Cool completely and then slice and enjoy!!
18. Store in a plastic bag at room temperature or freeze double bagged for later use (make sure to slice before freezing for easier defrosting). 

Thank you for taking the time to stop by! Let me know if you have any questions, comments, or concerns! I hope you enjoy this loaf as much as we did!! :)