A crusty sourdough boule with a touch of honey for gentle sweetness and a generous coating of oats.
Ingredients (makes 1 large boule)
Dough
- 100 g active sourdough starter (100% hydration, bubbly and peaked)
- 340–360 g water (room temperature)
- 30–40 g honey
- 450 g bread flour
- 50 g whole wheat flour or oat flour (optional, for extra flavor)
- 10 g fine sea salt
- 30–40 g rolled oats (for the dough, optional)
Coating
- ½–¾ cup rolled oats
- Extra rice flour or all-purpose flour for the banneton
Instructions
- Mix the dough
In a large bowl, mix the starter, water, and honey until mostly dissolved. Add the flours and mix until no dry flour remains. Cover and rest 30–45 minutes (autolyse).
Add the salt (and 30–40 g oats if using in the dough) and work them in until fully incorporated. The dough will be sticky. - Bulk fermentation
Perform 3–4 sets of stretch-and-folds every 30–45 minutes over the next 3–5 hours.
Let the dough continue bulk fermenting until it has increased in volume by about 50–75% and looks airy with visible bubbles. - Pre-shape & bench rest
Gently tip the dough onto a lightly floured surface. Shape into a loose round. Cover and rest 20–30 minutes. - Final shape & oat coating
Shape into a tight boule.
Spread the rolled oats on a plate. Lightly mist or brush the surface of the dough with water, then roll/press it firmly into the oats until well coated.
Place the coated dough seam-side up in a floured banneton (or seam-side down if you want maximum oats on top). - Final proof
Cover and proof:- Room temperature: 1–3 hours until it passes the poke test
- Or cold proof in the fridge: 8–16 hours (recommended for better flavor and easier scoring)
- Bake
Preheat a Dutch oven at 450–475°F (230–245°C) for 30–45 minutes.
Turn the dough out onto parchment, score deeply with a sharp blade.
Bake covered for 20–25 minutes, then uncover and bake another 20–25 minutes until deep golden brown and the internal temperature reaches 205–210°F (96–99°C). - Cool
Cool completely on a wire rack for at least 1–2 hours before slicing.
Tips
- Honey adds mild sweetness and helps with browning and moisture.
- The oat coating toasts beautifully and adds great texture.
- Cold overnight proofing improves flavor and makes scoring cleaner.
- Store cut-side down or in a paper bag for 1–2 days; freeze slices for longer storage.
Hearty, slightly sweet, and full of oat flavor. Enjoy!
