Porridge Bread Act III

8 Jun

Main   I’m really loving the whole porridge in bread thing.  Last week I adapted the original version to my own technique and it came out great, so now I figured it was time to get some more whole grain goodness into this formula.

I decided to make a double sized recipe this time so I would have one to freeze for later in the week but didn’t realize my baking stone is not big enough to fit 2 of these big boys at the same time.  I really need to get some baking stone squares to utilize the rest of my oven.  Anyway, I changed up the porridge part by adding cracked wheat and rye chops to the rolled oats along with milk instead of water.  I think this really added to the flavor of this bread in a good way.

HoneySuckle

Honeysuckle

I also added some whole rye to the main dough as well as increased the amount of whole wheat of which I used my freshly milled version.  The rest of the formula was the same as last time.

The final bread came out excellent, with the extra whole grains really giving this a much stronger sourdough flavor and nutty flavor.  Definitely a bread worth baking again and again.

I know some of you enjoy my photos from my gardens and some of the flowers are starting to bloom so I hope you don’t mind that I inserted a few in this post.

Peony

Peony

Closeup1

Flower1

Transcendentia-Spider Wort

Ian's Porridge Bread 3 (%)

Ian's Porridge Bread 3 (weights)

Here are the Zip files for the above BreadStorm files.

Levain Directions

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 used my proofer set at 83 degrees and it took about 4 hours.

Oat Porridge Directions

Add about 3/4’s of the milk called for in the porridge to the dry ingredients in a small pot 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 wheat germ  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge and salt and mix on low for 4 minutes and speed #2 for another 2 minutes or by hand for about 6 minutes.   You should end up with a cohesive dough that is slightly tacky but very manageable.  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 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

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.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  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 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 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.

Below was my dinner from a few nights ago.  Nothing as fancy as DA, but not too shabby :).  Some pasta with caramelized onions, grilled red peppers, grilled corn, fresh mozzarella, shaved Parmesan, and mushroom pork sausages along with a grilled slice of Porridge Bread.

dinner

Crumb

ClematisPurple

Clematis

CrumbCloseup

Poppy

Oriental Poppy

 

Sedum

Assorted Sedum

ShadeGarden1

Assorted Shade Garden Plants

 

 

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

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3 Responses to “Porridge Bread Act III”

  1. Karin Anderson June 8, 2014 at 11:51 am #

    I do enjoy your garden photos – here everything is so backwards (with the endless winter) that there is not too much to show, yet.

    The porridge bread virus has attacked me, too. After the two oat porridge loaves – yours and Tartines – I baked the Barley Flaxseed Porridge one today (still warm).

    I was a bit puzzled when the two oat porridge loaves almost tasted the same, because I expected a far milder one from Tartine. Then I looked at the instructions again, and realized that I had added the full 210 grams of prepared leaven to the dough, not just 75 g! No wonder it had a nice, but not too strong, sourdough tang!

    This time I followed Chad’s instructions for the porridge, even though I had my doubts – with a ratio barley flakes : water = 1 : 2. Cooked for 15 minutes! What shall I say: is Chad mathematically challenged or does he have somebody else cook the porridge, and just eye ball it? Of course I ended up with having to add more and more water, and got way more porridge than the 250 grams you should end up with (I made only one bread).

    Nevertheless, with the added flaxseeds (thirsty, too), my porridge was so stiff that I had to chop it in the food processor. I looked in my cookbook: every of those porridge grains has a different water absorption and I don’t know how they can be all cooked exactly the same way. – Your porridge method, which I used the first time, made much more sense!

    Nevertheless – the bread looks gorgeous (made with the triple SD amount again), and the porridge idea is worth while following.

    Karin

    • mookielovesbread June 8, 2014 at 8:14 pm #

      Thanks for your comments Karin. We had a late start to the gardens as well but it’s finally starting to take off and nice and humid today.
      I got a chuckle reading your comments about chopping the porridge :). That’s why I prefer to try something as written the first time and then do my own interpretation. I actually have not bought the book yet but it’s on my list. I find adding the liquid to the grain in steps is definitely the way to go and go low and slow until it is all absorbed.
      Look forward to seeing your version soon.
      Regards,
      Ian

      • Karin Anderson June 8, 2014 at 9:54 pm #

        In spite of the need for re-processing the barley porridge – the bread tastes very good. Definitely an encouragement to try the other recipes in the book. And my dirty little secret: I’ll keep the larger amount of levain – works and tastes just fine for me.

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