Natural white leaven refers to sourdough starter made entirely from white flour, either bread or all-purpose flour. The bread made with preferments (either prepared with commercial yeast or wild yeasts and bacteria) yields a more complex flavour and taste. Enjoy this rustic apple oat bread with a bowl of steaming hot soup or a salad for a simple yet satisfying lunch.

50 g Rolled oats
100 g Boiling water
200 g Apple, peeled and grated
50 g Water at 20C/68F
100 g White leaven

2 g Instant dry yeast
250 g German #550 flour
angiesrecipes or all purpose flour
3 g Sea salt
2 tbsp Egg wash
2 tbsp Rolled oats

Put the rolled oats into a small bowl and pour over the boiling water. Leave aside for 5 minutes while you prepare the other ingredients. Add the grated apple to the water, leaven, and yeast. Stir the mixture well until the yeast is dissolved, then stir the soaked oats into this. In another bowl weigh the flour with the salt. Pour the wet ingredients into the flour and stir the mixture with your hands until it is evenly combined and you have a soft, sticky dough. Scrape any dough from Your fingers into the bowl, cover and leave for 10 minutes.
Rub 1 teaspoon olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the howl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for a further 10 minutes. Remove the dough and knead onc...