Bread from chopped oatmeal with kefir sourdough method without kneading.

Category: Sourdough bread

Ingredients
kefir starter culture	1/4 measuring cup
peeled rye flour (add, because the consistency of sour sourdough from the site is a viscous dough)	20 g
chopped oatmeal	90 g. (3/4 st)
whole grain flour (I took wheat wallpaper of coarse grinding Belovodye)	90 g. (3/4 st)
spelled (can be replaced with white wheat)	100 g
white wheat flour	170 g
warm water	1.5 tbsp
salt	1.5 tsp.
Attention! 1 measuring cup = 220ml

Cooking method

Mix the ingredients and leave at room temperature in a large bowl covered with plastic wrap for 18 hours.
Then put the sticky rather thin dough on a well-floured table, sprinkle with flour on top, spread in a finger-thick layer and fold: left and right to the middle (close the shutters), then this "roll" in half from top to bottom. To avoid sticking to the table, help yourself with a large wide knife (there is a special scraper).
Cover with plastic wrap and leave for 15 minutes.
In the meantime, prepare the proofing bowl. It should match in shape and size with the shape in which you will bake. Lightly oil the inside and sprinkle with wheat bran. Gently shape the dough without crushing and place upside down in a proofing dish. Cover with a towel and leave for 2 hours.
I read in the comments of bakers from that site that you can stand directly in a ceramic form and put it in a cold oven, while in the author's version the form with a lid is heated together with the oven and then the prepared loaf is tipped into the form.
I used the proposed simplified technology and defended it right in the form.
Then I put it on the wire rack in the oven, covered it with the exact same shape instead of a lid and turned it on at maximum power. For me it is 250 degrees, but the recipe requires 260. In the author's version, warm up for half an hour, then bake under a lid for 30 minutes, then without a lid at 230 degrees for another 15 minutes.
I put in a cold oven and baked under the lid for 45 minutes and without the lid at 230 for another 15 minutes. Before baking, I made bird cuts with scissors.
There was enough time for baking, the meat thermometer showed 96 degrees inside the loaf - the norm of finished bread is 93 - 96 degrees.
Here are just the form, the lower one, although it was used exactly according to the instructions, was not subjected to temperature shock - at the end it split ...
The smell of oatmeal is just magical ...
This bread is my next experience of baking healthy healthy bread from coarse and whole flours without yeast, using kefir sourdough from Admin.
Recipe - translation from the site 🔗, there is a video.
The original recipe requires a sour starter dough as a starter, a rather long sour whole grain sourdough to prepare. I already have experience of replacing it with kefir sourdough from rye flour and kefir.
A feature of this recipe is the dough making method that does not involve kneading.
The site has several recipes of different compositions made using this method. I think you can master them, understand how the dough behaves and then do your own experiments.
Another feature of this recipe is the use of whole oatmeal, cut across the grains into round plaques. To do this, I specially bought whole groats, cut it a little with a knife, and then could not stand this long difficult task and ground it into large pieces in a mill from a Brown blender.The groats were pre-washed with hot water and dried, so that they did not harm the mill.