Oatmeal bread

Someone wanted to have a sourdough oatmeal bread so I thought I make this accessible here. If you replace the oatmeal with some glutenfree flour(s) of your choice you will have glutenfree bread. Starter should then be made with maize meal or buckwheat flour. Comments and improvements welcome.
So here it goes:
To make a starter take some oatmeal (wholemeal is best for this, or add some oatmeal husks), and mix with a bit of yeast. Let ferment. Feed this daily with the same amount of oatmeal+husks (some), i.e. double the amount and double the water so: if you had 10g oatmeal and 10g of water,this will be another 10g each on the second day, then an additional 20g each on the 3rd day and so on. At some point you might have too much depending on how much you started with and you might have to discard some or make pancakes for your lunch with the surplus. Keep this going until it has turned sour – probably after 3-5 days. That is your sourdough starter. It should be nice and bubbly and very active. Then take 100-150g of this mixture and mix with the following:
1kg (or 1 litre) of luke-warm water, 800g of oatmeal flour, 125g of tapioca starch, 80g of psylliyum husks, 10g of ground guar gum (grind in a little coffee mill with a bit of oatmeal or tapioca or psyllium until it has turned to dust) – alternatively use Xanthan gum, or in my experience a mixture of the two works best; 15g of salt (add at the very end of mixing) and put all this in a kitchen mixer with the kneading hook, and mix thoroughly, then let stand. You might want to add the dry ingredients a little at a time to help with the mixing. It also helps if you mix the dry ingredients thoroughly before adding to the water and sourdough starter. The letting it stand gives the psyllium time to do its work and it should turn the whole thing into a nice pliable dough. Once it is all mixed and thickened, turn it onto a board with some oatmeal and ‘knead’, i.e. make sure it is well mixed, no lumps etc., and shape. Make into one or two or more loaves depending on the size of your loaf tins. Loaf tins ideally are never washed and only ever oiled with a brush or sprayed with one of those fat sprays; otherwise they become sticky. Let rise covered in a warm place until significantly risen – it might not double in volume but it should feel and look very different from the original lump of dough. If you have a water sprayer (e.g. for ironing), spray with a bit of clean warm water before putting in the oven. Oven should be pre-heated to 250 C and then turned down to about 220 C after 4-5 minutes. Bake for 40-60 minutes depending on the size of your loaves. Let them completely cool before cutting them otherwise they might just crumble too much. Best eaten fresh!

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