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Baking recipe · from the recipe book

Oat Porridge Cheddar Sourdough Sandwich Batard

A tender, soft-crusted loaf with creamy oat porridge in the crumb, pockets of melted sharp cheddar and a toasty oat-topped crust that slices cleanly for sandwiches.

Oat Porridge Cheddar Sourdough Sandwich Batard

Ingredients

  • 3⅔ cups450 gAll-purpose flour
  • 3½ oz100 gActive sourdough starter (100% hydration)fed and at its peak
  • 1 cup80 gOld-fashioned rolled oatsdivided: 65 g for porridge, 15 g for topping
  • ¾ cup (180 ml)180 gMilk, 2%warmed
  • ¾ cup170 gWaterlukewarm
  • 1 cup shredded120 gCheddar cheesecut into 1/2-inch cubes, chilled
  • 2 tbsp30 gUnsalted butterdivided: 20 g softened for dough, 10 g melted for brushing
  • 1 tbsp20 gHoney
  • 1½ tsp9 gSalt

Steps

  1. Day 1, about 8 am: feed your sourdough starter with equal weights of flour and water (from your starter supply, not the recipe amounts) and leave it at about 75°F (24°C); it should peak, doubled and bubbly, in 4 to 6 hours.
  2. While the starter rises, make the porridge: pour the warm milk over the porridge portion of the oats (65 g), stir, cover and let soak until cool and thick, about 1 hour.
  3. When the starter peaks, mix the sourdough starter, the water and the honey in a large bowl until milky, then add the soaked oat porridge and the flour and mix until no dry flour remains. Cover and rest 30 minutes.
  4. Sprinkle the salt over the dough and add the softened portion of the butter (20 g); squeeze and fold until fully absorbed and the dough feels smooth again. This is about 75% hydration counting the water, starter and milk, and 2% salt.
  5. Bulk rise covered at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours, do 4 sets of stretch-and-folds 30 minutes apart; on the second set, scatter the cheddar over the dough and fold it in evenly.
  6. Bulk is done when the dough has risen about 50%, looks domed and airy, and jiggles when the bowl is shaken. Turn it onto a lightly floured counter, pre-shape into a loose round and rest 20 minutes.
  7. Shape a tight batard, rolling it up from the short side and pinching the seam. Mist or lightly wet the top and press it into the topping portion of the oats (15 g).
  8. Place seam side down on a parchment-lined baking sheet, cover well and cold proof in the fridge overnight, 12 to 14 hours.
  9. Day 2: take the loaf out and let it sit at room temperature about 1 hour, until it springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C) with a rack in the middle.
  10. Slash the loaf once lengthwise and bake on the sheet without steam for 40 to 45 minutes, until deep golden and 190°F (88°C) in the center; tent with foil if the oats darken too fast.
  11. Right out of the oven, brush the crust all over with the melted portion of the butter (10 g) and cover loosely with a clean towel to keep the crust soft.
  12. Cool completely on a rack, at least 2 hours, before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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