I maintain a small batch of sourdough starter. So whenever I need to make a bread, I will build the amount of levain needed for that recipe. In this case, the night before I go to bed, I mix 15 grams of starter with 90 grams of flour and 90 grams of water. This will peak in about 7-8 hours at 75 F (24 C). You can adjust the ratio accordingly based on your temperature. You will know your starter the best
Prepare the dough:
Measure out 185 grams of levain into a mixing bowl of a stand mixer fitted with a dough hook attachment. Add the rest of the ingredients into the bowl. Use the hook to stir everything so the flour won't fly when you start the machine
Knead on speed 2 for 5-8 minutes or until the dough is strong and elastic. When you gently stretch a small portion of the dough thinly, it won't tear apart easily. When you have reached this stage, you can stop kneading
First proofing:
Round up the dough and put it in a lightly oiled container to let it ferment for 2 hours at 82 F (28 C). It may or may not double in size, and that's okay. It takes longer at a lower temperature
Gently deflate the dough and flatten it into roughly about 10 x 10 inch rectanglish shape. Fold the top right and left towards the center. Then fold the center down. Repeat this again and until you reach dough is formed into a log. Seal the seam and also the two seams on both ends
2nd proofing:
Place the dough diagonally on a large baking sheet lined with parchment paper. Brush a large cling wrap with a bit of oil or non-stick cooking spray and cover the dough and let it ferment again at a warm place, around 82 F (28 C) is ideal, not too warm. Let the dough ferment again until really puffy. This may take about 2-3 hours. When you gently poke the dough with your finger, it should bounce back gradually and leave a bit of indentation.
Baking:
15 minutes before the end of proofing, preheat the oven to 395 F (200 C) for conventional oven, 375 F (190C) for convection oven
Combine the egg with water to make the egg wash. Brush the loaf with a bit of egg wash and then sprinkle the oats on top
Bake the bread for 30 minutes or until an instant-read thermometer reads 190 F (88 C). Remove the bread from the oven and let it cool down completely on a cooling rack before slicing
How to store:
Once the bread has cooled down completely, store them in a bread bag , push all the air out and seal it.They can be kept at room temperature for 3 days. For longer storage, store it in the freezer. I store the unsliced or sliced bread wrapped in a cling wrap and then another layer of aluminum foil and put them in a freezer bag, push all the air out and seal. They can be kept frozen for one month. Simply thaw at room temperature before serving or toast them frozen in a toaster
Notes
You can also use your sourdough discard that is less than 3-4 days old preferably. If your sourdough discard has been more than a week, consider adding 1/2 to 1 teaspoon of instant yeast to help with fermentation.This recipe is inspired by Paul Hollywood's Banana Sourdough Bread in How To Bake Cookbook.