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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Preheat oven to 425°F. Combine flour, baking soda, salt, and 3 Tbsp of the oats in a bowl; cut in butter with a pastry blender or fork until mixture is crumbly. Combine egg, buttermilk, and brown sugar in a separate bowl; add these wet ingredients to the flour mixture, stirring with a fork until dry ingredients are just moistened. Do not overmix. Spread dough in a greased 9-inch cast iron skillet. Sprinkle with remaining oats. Bake for 25 minutes. Serve warm.