Bread Flour – 371 grams Whole Wheat Flour – 165 grams Warm Water – 396 grams, divided (106 and 290 gram portions) Oats – 106 grams Milk (room temperature) – 65 grams Honey – 52 grams Butter (softened) – 52 grams Sourdough Mother (80% hydration) – 200 grams Salt – 13 grams
Place the oats and 106 grams of the warm water in the bowl of a stand mixer. Stir to combine. Set aside for 15 minutes while you assemble the other ingredients allowing time for the oats to soak up the water.
At the end of the 15 minutes add all the remaining ingredients to the bowl. With dough hook mix on speed one for five minutes followed by speed two for 2 minutes.
Transfer to a lightly oiled container with a lid and bulk ferment for 3 hours. While the dough is fermenting give it a fold every hour.
As the end of the 3 hours turn the dough out on a lightly floured surface and preshape into a large round. Make sure to use the minimal amount of flour needed to keep the dough from sticking to the surface and your hands. Cover with a kitchen towel and let rest for 15-20 minutes.
Lightly oil the pullman pan.
At the end of the rest period give the dough a final shape and load it into the loaf pan.
Cover with lid and let rise for 2 hours.
Preheat oven to 430 degrees.
At the end of the 2 hours bake at 430 degrees for 20 minutes.
Then, drop the temperature to 400 degrees and cook for an additional 20 minutes.
When it is finished baking cool overnight on cooling rack.
The next day slice and freeze. ***Please note: This recipe is scaled for a 16 inch pullman pan. If you are using a standard loaf pan or a different sized pullman pan you will need to use a different amount of dough. You can either adjust the recipe (make sure you keep the ratios the same) or use the leftover dough for another purpose. This recipe makes fantastic rolls!