Oat flour works great.
'Doughs 5-8.
Dough not as springy as would have hoped. But chocolate/walnut/currant looks promising.
All 75% hydration with thanks to foodgeek.
Some scoring variation too.
Very nice; how were these baked? And which recipe did you use for the chocolate loaf? Somewhere I've got a book with the recipe for the one that the Lighthouse Bakery in Battersea (of blessed memory) used to do.
Oat flour works great.
'Doughs 5-8.
Dough not as springy as would have hoped. But chocolate/walnut/currant looks promising.
All 75% hydration with thanks to foodgeek.
Some scoring variation too.
And crumb shots...
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