To my surprise this has a practical aspect since the thin covering of oats means that the surface of the rising loaf means that dough doesn’t stick to the thin plastic sheet I use to cover the loaf tin, and that means I don’t have to clean the plastic sheet of dough, and that means less detergent going down the drain and that means
Of course some of the flakes flaked off, so this flake scooped them up, about a dozen in all, and popped them into the mouth.
Mmmmm!
Has anyone else experimented with roasted rolled oats?
I’m thinking of a cup of rolled oats in a 300° oven for ten minutes; or perhaps, popping the tray in after I’ve removed my loaf and turned off the oven – let them roast in residual heat.
Speaking of heat: I learned from On Food And Cooking (Harold McGee, Scribner, the REVISED edition 2004, not the original 1984) that (page 40) “Steam does several useful things ...” including keeping the surface flexible encouraging greater rising and also gelating starch on the surface giving ... an attractive glossy crust.
Who Knew?
I plan to highlight this book over the next few days; be warned.
Amongst other things: Freeze bread, don’t refrigerate it. Again, who knew?