I really loved the way the last Oat Porridge Bread came out so I wanted to try a variation adding some potatoes an also introduce some kamut into the flour mix. I decided at the last moment to throw in some shaved Parmesan just because I love cheese.
The only mistake I made with these rolls was underestimating the amount of liquid naturally occurring in the potatoes. Even though I cut back on the liquid from the last bake, the potatoes which are around 81% water really made it very difficult to shape into rolls the traditional way.
I decided to use an extra large muffin pan to place the poorly shaped rolls and it worked out great. These are some tasty rolls and were perfect for the turkey burgers with caramelized onions and fresh Parmesan cheese I used them for, one night for dinner.
If you want to make these yourself I would suggest cutting the water down to around 190 grams instead of 240 in the main dough.
Here are the Zip files for the above BreadStorm files.
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 water called for the porridge to the rolled oats in a small pot set to low and stir constantly until all the water is absorbed. Add the remainder of the water 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 with the the water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain, cooled porridge, potatoes and salt and mix on low for 4 minutes. Now add the shaved Parmesan and mix for another 2 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, 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 around 25 minutes until the crust is nice and brown and the internal temperature of the rolls are at least 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.
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