Butter Oats Chia Seeds Sourdough Bread (No-Knead, Open Crumb)

This is a fantastic sourdough bread that requires no kneading with a wonderfully soft and moist open crumb. The bread tastes and smells wonderful with the addition of butter-toasted oats and chia seeds.

This butter oats chia seeds sourdough bread is one of my favorite sourdough loaves! The oats and chia seeds are toasted in butter making them oh..so extra flavorful and amazing!! I highly recommend this loaf. If you don’t want to use butter, you can use coconut oil or regular cooking oil and it will still turn out amazing!

My process of making sourdough artisan bread is pretty much using the same techniques:

1. Fermentolyse
Instead of Autolyse, which only mixing flour with water and let it rest before adding salt and sourdough starter and then rest again before adding the salt in. I add everything (except for the soakers in this recipe) and let it rest for 1 hour and it has been working well for me
2. Stretch and fold
The I usually will do 3 sets of stretch and fold in the mixing bowl, about 15 minutes apart. Sometimes I may add more set if the dough needs it. So you really need to pay attention to the dough, NOT the clock
3. Lamination
I usually use lamination to add soakers or toppings I want to add to the dough
4. Coil fold
After lamination, I usually move the dough to a bulking container/pan. I perform a much gentler coil folding, about 2-3 sets (or as needed) to continue adding strength to the dough (to develop gluten), every 30-45 minutes or everytime the dough relaxes and appears slack
5. Continue to bulk ferment
Bulk ferment starts when you add the sourdough starter into the dough, which in my case, from the very beginning of fermentolyse. After the last coil fold, I let the dough continue fermenting at temperature around 75-78 F and the total time uually range from 5 1/2 – 6 hours at that temperature and the dough usually about 50-60% puffier
6. Shaping
I usually don’t do preshaping and go straight to shaping and then put in the banettone
7. Cold retard
After the dough goes in the banettone, I wrap it up in the plastic wrap and put it in the fridge right away and let it cold retard for 15-18 hours before I bake
8. Score and bake
I preheated my Dutch oven combo cooker (the pot and the lid separated) in the oven at 485 F (250 C) for 30 minutes. When the oven is ready, I get the dough out from the fridge and score the bread, load it on the Dutch oven and bake at 450 F (230 C) for 35 minutes and then remove the lid and continue baking at 425 F (220 C) for 10 minutes or until nicely golden brown.
9. Cure the bread
Then I turn off the oven and open the oven door and let the bread sit in there for 20 minutes. This helps to make sure the bread is not undercooked on the inside (wet and gummy)
10. Cool down completely
Then remove from the oven completely and put on a cooling rack to let it cool down completely before slicing, about 2-3 hours later. Don’t try to slice into a hot bread

How to store sourdough bread

1. Once the bread has cooled down completely, you can store it in a bread box if you plan to consume it in the next few days. You can also put it inside a paper bag
2. If you have sliced the bread, put the cut-side down on a cutting board, protecting the crumb from drying out
3. For longer storage, you can wrap the whole loaf or sliced bread in plastic wrap and then put inside a freezer bag. Push all the air out and seal. It can be kept frozen for 1-2 months. Simply thaw at room temperature before serving and then reheat them in toaster or air-fryer. Most toasters these days can toast frozen sliced bread. So you may not even need to thaw it completely

Did you make this butter oats chia seeds sourdough bread recipe?

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This recipe is adapted from here.