TX Bourbon Apple & Smoked Oat Sourdough
This makes three loaves. You can scale down by half to make two smaller loaves or one large loaf. 

Add ins                                                                                                       
200 grams (rounded 1 cup) rolled oats
200 grams (1 1/2 cups) Apple, grated 
127 grams (1 cup) milk, regular or plant-based 
120 grams (1 cup) water 
​55 grams ( 1/4 cup) TX Bourbon
1 lemon squeezed, optional

Main dough 
700 grams (4 1/4 + 2 Tbsp) bread or all purpose flour 
300 grams (1 3/4 cups + 2 Tbsp) fresh milled wheat or whole wheat flour
750 grams (3cups + 2 Tbsp) water, room temp 
200 grams (1 cup) sourdough starter fed 4-6 hrs before use
20 grams fine sea salt (1 Tbsp + 1 tsp)

​Poolish (If NOT using a sourdough starter)
74 grams (1/3 cup) water, room temp
60 grams (1/2 cup) bread or all purpose flour
1/8 teaspoon instant yeast

The day before your bake.
  1. First step is to toast your oats! Place your measured oats in an oven on a lined cookie sheet and bake for 7-10 minutes until golden. 
  2. Once cooled enough to move, take your oats off the baking sheet and wrap in foil and place in a low temp smoker to smoke for 4 hrs. If you don’t have a smoker, this recipe is still amazing without it. Make yourself a drink and move on. 
  3. Take your apples and peel the skin. Grate the apples and place in bowl with 1/4 cup TX Bourbon and enough water to cover. You can also add squeezed lemon juice to help with discoloration. 
  4. Place covered apple container in fridge. Let those apples enjoy their booze. Make yourself a drink too. Apples don’t like to drink alone, and you deserve it after all the work I (and those oats) have put you through.
  5. Quick reminder - you should be feeding your sourdough starter to get refreshed and ready for the next day. If you do not have a starter, you can make a poolish or preferment dough the night before by mixing 74grams (1/3 cup) water with 60grams (1/2 cup) flour and 1/8 teaspoon instant yeast. Mix those well and leave out at room temperature overnight. I will leave that in your hands. Cheers!
  6. Take those oats off the smoker then add the 1 cup milk and water to be cooked on stove. Go ahead and add a splash of TX Bourbon in here too if you’re feeling extra, like me. Bring to a boil then turn it to simmer for 3-5 minutes. Set aside to cool then wrap them and place in fridge.


Next morning.
  1. Feed your starter as soon as you’ve had your coffee. Note the time; you will want to use starter in 4-6 hours from this last feeding, if it's a very active starter. Now you have about three hours to kill; go back to bed. This is a safe place for you, I won’t judge. ** If you  are using the poolish from the night before, you don't have to wait! You can move to step 2 right away.
  2. (Three to four hours after you've fed your starter.) Add your flours and the water together until just mixed, making sure there are no dry bits. About 1-2 minutes by hand or less with a stand mixer. This is the autolyse stage that helps the flour absorb the water and will help our dough develop sweeter flavors as well as making it easier to develop gluten without a lot of exertion.  Cover the bowl & let rest at least 30 minutes until your starter is ready. You are welcome to skip this step if you need and just incorporate the all the dry ingredients with the starter. Make this whatever way your time allows. 
  3. If you are using the poolish method: mix all the poolish with 1 teaspoon instant yeast together as your "starter."  You do not have to wait and can incorporate it into the dough immediately. For STARTER method: Your sourdough starter should be looking active after four-six hours. Some starters are more active than others, and I prefer to use a relatively "young' starter. You can test if it’s ready by carefully taking a spoonful and setting it in a small bowl filled with water. If it’s ready, it will float. If it’s not, give it more time. When it’s ready, weigh out your sourdough starter and add to the dough. Mix for 5 minutes by hand or in mixer. Cover and rest the dough for 20 minutes. 
  4. Finally, add the salt to the dough. It's easier to add salt when mixed with a few drops of water.  Mix for another 5 minutes, until all the salt is incorporated. Time for another rest for rest. 
  5. Take out your oats and apples from fridge to allow them to get to room temperature.
  6. Now we will start the first of our 4 rounds of stretch & folds. Detach your bowl from mixer and scoop your hands under one side and stretch it up over the opposite, other side. Turn the bowl clockwise and repeat this action three more times. That was your first set! Cover the bowl and let it rest for 30 minutes. The Perfect Loaf shows a great visual of this step.  youtu.be/HprDjPWuiN8
  7. Drain your apples and crumble your oats. Keep the bourbon apple water if you don’t want to waste it. You’ve made a new drink concoction! Now, with every turn on this stretch and fold, you will add in some of the grated apples and cooked oats. You know what’s next. Rest again for 30 minutes.
  8. Do two more stretch & folds over 30 minute intervals. Let it rest for the last hour- depending on the fermentation. You want to see a small rise (30% -40%) but some kitchens are warmer than others too. Just keep an eye on it. 
  9. Carefully turn out your dough onto your work surface that is slightly misted with water. Divide the dough into three, even chunks. If you have a scale, weigh out 750 gram pieces. If you scaled this recipe in half, then you can make one large or two smaller doughs.  Take each piece and gently roll dough under itself into a tight ball, using your hands or bench scraper. Cover these doughs with kitchen towel or cloche. Rest for 30 minutes. Here's a quick tutorial on pre shaping. youtu.be/Koab3fxN4t4
  10. Shape your doughs. Sprinkle your doughs and the surface beside your dough with flour as well as your bench scraper. With your hands or scraper, turn one dough over so that the top is now on the bottom. Try not to disturb the smooth, top surface when turning over. Grab the furthest side away from you (floured fingers reach from under the dough) and fold down to the middle. Grab the two horizontal sides (your left and right) and fold again. Now take the bottom under piece and bring it up to the top of the first fold. Gently turn it over and roll into a ball like before to get the top side nice and taught. Transfer to a banneton or bowl draped with a kitchen towel and sprinkled in flour. Take your dough and place the bottom side facing up in the bowl.  Once again, The Perfect Loaf has a awesome visual to help.  youtu.be/IWA0RAAsBHg
  11. Cover these doughs in galllon plastic bags or kitchen towels to prevent a hard skin forming and leave to finish rising for 1-2 hrs. Preheat oven to 500 and your Dutch oven too, if using. You can also place the plastic covered bowls in the fridge and bake later that day or the next morning. Breads with added sugars, like apple, may rise faster. Once again, just keep an eye on it. You will know it’s done proofing when you gently press your finger into the dough and the spot you pressed springs back slowly. If it springs back quickly, it’s not ready. 
  12. Sprinkle flour onto dough that’s resting in the bowl, & then take a small cut sheet of parchment and lay over the bowl and gently flip it over. Now the top side is back on top. Gently smooth flour over the surface and score the bread with a kitchen knife or lame. Place into Dutch oven or onto preheated cookie sheet that has been flipped over. Slide the dough and parchment carefully onto the cookie sheet. After the dough is in, mist the inside of the oven with a spray bottle of water and bake at 500 for 20 minutes. Turn down oven to 450 and take lid off Dutch oven and bake 15-20 minutes more. Another helpful video to see bread going into a dutch oven is found here. youtu.be/aVXtmlVXBwI
  13. Place on cooling rack for one hour. Breads can be left out on counter to keep a crispy crust or bagged if you prefer. Do not store baked bread in the fridge, but freeze any extra loaves. Enjoy! 

        
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