INSTRUCTIONS
1. This makes it a lot easier and you are less prone to making mistakes.
2. Measure out 60g of oats in a bowl on the scales. Zero it and measure 300g of flour on top.
3. Measure out 300ml of water (300ml of water is also 300 grams!)
4. Get the yeast and salt ready.
5. Put the yeast and the salt in the mixing bowl.
6. Add the water and mix until the yeast and salt is dissolved.
7. Add the oats/flour mix a bit at the time. Make sure to stir well with the spoon.
8. This dough is quite soft 9. and it's meant to!
10. Set the dough aside overnight (6 11. 10 hrs) with a tea towel or a lid loosely placed over it.
12. The dough must not dry out, but the bowl might go 'POP' if it is sealed closely because of the gasses produced by the yeast.
13. The baking is easy, but still the tricky bit!
14. Do this:
15. Place the heat resistant container with lid in the oven.
16. Set the oven to 250 degr. C (Often this is MAX temp).
17. When the oven is hot, take the hot (BE CAREFUL!) container out and quickly pour the dough in it. Don't worry about greasing 18. the bowl is so hot that the dough won't stick on it.
19. Put the lid on (this is important!) and put it all back in the oven.
20. After 25 minutes, take the lid of the container.
21. Bake on for another 20 minutes 22. still 250 C. Don't worry if the crust gets a bit dark. If you think the bread is getting a bit too dark, place a piece of aluminium foil loosely over it.
23. Take the bread out and pour it out too cool. The photo is taken when I actually did this 24. no stick what so ever. I never experienced any sticking!
25. It is very tempting to taste the bread now 26. DON'T
27. The bread is very sticky inside still and needs to cool down for about half an hour.
28. This is the perfect morning bread (rising over night, remember?) and it will stay fresh for the rest of the day if you put a tea towel over it. If you need to store it for longer, the best is to store it in the freezer.
29. Hope you found this instructable informative 30. enjoy your baking!
