Continuing my exploration of sprouted flour I decided to make a porridge bread using freshly ground and sprouted whole wheat for around 36% of the flour with the balance being KAF European style and AP from the levain.
I used what I had left of a nice semi-sharp New Zealand cheddar cheese which worked very well with this formula. If I had to do it again I would prefer to add even more cheese to take it over the top.
The porridge portion consisted of KAF Organic Six Grain Flakes which consisted of oat, barley, rye and a couple of other grains which I mixed with milk.
On one of the loaves I decided to top it off with some smoked bamboo sesame seeds which really added a nice finishing touch.
The end result of this bake was near perfection. This one tastes as good as it gets. The crumb is nice and moist from the porridge and the sprouted whole wheat adds another layer and dimension to the final bread. If you get a chance I highly recommend you try this one as it won’t disappoint.
Download the BreadStorm File Here.
Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I usually do this the night before.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Add about 3/4’s of the milk called for in the porridge to the dry ingredients in a small pot on your stove, set to low and stir constantly until all the milk is absorbed. Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge. Remove from the heat and let it come to room temperature before adding to the dough. I put mine in the refrigerator and let it cool quicker
Main Dough Procedure
Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, starter (cut into about 7-8 pieces), and cooled porridge, and mix on low for 6 minutes. Add the cubed cheese and mix on low for 1 minute until it is evenly distributed. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees. Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.