Honey Oat Toast
This recipe uses oat+ water to form what we call a "roux". You may have heard of people making a "roux" when making béchamel sauce but in making bread a "roux" is water + flour (or oat in my case) cooked. The roux traps and retains moisture which in turn makes your bread extra fluffy for a longer time. But the down side is it also makes your dough stickier than normal... my first time making this recipe, I let the dough autolyse at RT overnight tho it was meant to autolyse in the fridge overnight( ´ ▽ ` ) Luckily, the gluten hasn't broken down just yet.... This time around I let it autolyse in the fridge over night but I guess due to the amount of oat, it couldn't form a window pane like normal wheat bread. The final proof was done in my steamer at 30C for ~35 minutes. I'm gonna try pushing it to 50-60 minutes next time!