Butter Toasted Oat Porridge Sourdough Bread

by - August 29, 2019

I followed the recipe for milk and butter toasted oat porridge sourdough from "Full Proof Baking" with some modifications.  Thank you to Kristen for the idea!

Characteristic of this bread:  The texture is moist, chewy with a hard crust and very mild tangy taste. Usually sourdough starter provides an aromatic flavour to the bread and with addition of toasted butter oat porridge give extra substantial flavour to the taste.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Butter Toasted Oat Porridge Sourdough Bread

Yields:  1 loaf

Total flour 400g + 40g (levain) = 440g


320g bread flour (I used Japanese high gluten flour) - 80%
50g whole wheat flour - 12.5%
30g rye flour - 7.5%
309g water - 79.32% final hydration 
7g sea salt - 1.75%

80g active sourdough starter (100% hydration) - 20%

Oat Porridge:
88g oat porridge - 22%
Toasted 48g rolled oat with 13g butter in a saucepan until slightly golden brown and aromatic, then add in 101g water + 101g fresh milk and simmer till become thick.  Keep aside to cool.

Banneton (proofing basket)'s size - 8.5" oval shape

  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours.  Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.  I found my bread rose better and better open crumb when I fed my starter before go to bed at ratio of 1:10:10 (starter:water:flour) and use the next morning when its peaks (around tripled).
  2. Autolyse - Mix all flours and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 2 hours.
  3. Levain - Wet your hand, add 80g levain into the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes. Cover and rest for 30 minutes.
  4. Sea Salt and Oat Porridge-  Sprinkle sea salt on top of the dough, use hand to mix in the salt.  It takes about 5 minutes until it is fully incorporated.  Immediately, add in 88g oat porridge, use your hand to break up the lump if possible and slowly knead in to the dough until well incorporated.  Cover and rest for 30 minutes.
  5. Bench Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes.
  6. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
  7. Coil Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  8. Coil Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  9. Coil Fold 3 - Repeat the same.  Cover and rest for 90 minutes. 
  10. Shape - Flour the counter top.  Shape and coat the dough with sesame seeds then transfer to a  slightly flour banetton.  
  11. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  12. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  13. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  14. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
  15. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.
Usually 3 coil folds should be enough.  But, sometimes you may need extra coil fold if your dough is spread and not enough gluten develop.

Butter Toasted Oat Porridge

Please read the below notes before baking for beginner.



The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 


A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want nice big crumb bread that rises nicely and to use the starter (levain) at its peak.  Refresh your starter few days before baking if you don't feed your starter daily.  If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

How I judge my starter is healthy?  My starter usually tripled in size (or at least double) in within 3 - 4 hours at room temperature (27C - 28C) for feeding ratio of (1:1:1 = starter:water:flour)

When is a starter at its peak?  My sourdough starter is usually at its peak when it is tripled in the jar. The surface of my starter looks bubbling and uneven.  It usually stays at its peak within 1 hour before it starts to reduce/fall.  

Why use starter at its peak?  This is when the starter is most active and it will result in a better rise for your bread in general.  By the way, you can use when it is doubled/before its peak too.  But, not it starts to fall.

I learnt making sourdough starter from "How To Make Starter From Scratch" by Full Proof Baking.  Thank you to Full Proof Baking for the detailed video which proved invaluable.


Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.  


Ambient temperature plays a very important part in sourdough baking.  It will affect the dough temperature and eventually affect your fermentation time.  The cooler ambient temperature will extend the fermentation time.  The greater degree of proof, the stronger the dough will be as explained by Trevor J. Wilson. 

The ambient temperature that worked for me is between 25C - 26C and bulk fermentation time is between 4.5 hours to 5.5 hours.  At the end of bulk fermentation, my dough would have increased 50% in volume. 

But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C.  So, I have to bring down the temperature. 

How to bring down ambient temperature?
  1. Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation.  I used this option sometimes.  I turned on my air-conditioner when I added in levain and try to maintain temperature between 25C - 26C
  2. Home oven (that's turned off) -  Place ice cooler packs inside along with an ambient temperature thermometer.  Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 25C - 26C.


Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume.  So too strong dough may not have good oven spring and open crumb.  While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.  

So over-working the dough (too strong dough) or under-working (weak dough) may affect the crumb structure and oven spring.  

The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.  
As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.

How do we know when it is enough and no more coil folds are needed? 
We usually do 3 coil folds for this method.  However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.

How do we know when to do the next coil fold or stretch & fold?
When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline.  Please watch your dough and not the clock.  


You may wonder why most of the recipes asked to add salt after autolyze and adding levain.  Salt will tighten the gluten and make it harder to stretch. 

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  1. I am curious why you make so much oatmeal (260 g) (48 g + 13 g + 101 g + 101 g) when you only use 88 g oat porridge in the recipe? I accidentally added the entire amount, and am hopeful I didn't ruin it! Time will tell!

    1. Hi, Thank you for asking and clarification. The liquid evaporated when cooking. You will get less than half of 260g after cooking. Mine just nice around 90g.
      Cheers :)

    2. This turned out delicious, but I did have some doubts. I over-fermented it a bit, but it was delicious, and worked decently in a loaf pan. My artisan loaf fell flat however. That is on me, not paying attention to what the dough was telling me (faster ferment perhaps due to warmer ingredients). I will definitely make this again!

    3. Hi, thanks for trying this recipe and your feedback. This recipe quite high hydration compared with my other recipes. So, the dough will slack easily. Maybe need one more coil fold if the dough very slack.

      Cheers :)

  2. Hi,

    Does the mixing of porridge interferes the hydration of the dough?

    1. Hi, thanks for asking. The texture of this bread is slightly moist. You can cut down the water if you do not like too moist.

      Cheers :)