Chocolate Malt Porridge with Cheese

14 Dec

dsc_0071 I had some Chocolate Coffee flavored Malted Wheat left-over from a rye bake from last year and it was just crying out to be used in a porridge style bread.  Throw in some cream cheese and shaved Parmesan cheese (not that grated powder stuff that tastes like saw dust) and mix with some freshly ground Spelt and Whole Wheat and a few other goodies and what’s not to like?

I do have to say I’m loving my Mockmill which is the perfect attachment for any KitchenAid mixer.  It give you plenty of control over your milling and is simple to use.  I have a Nutramill as well but ever since I received this to test out I have not used it at all.  With the Nutramill I had a lot of trouble milling course enough to sift out any of the bran but with the Mockmill it’s easy.

I have to say, this bake turned out better than I expected.  The flavor of the Chocolate Malt was strong but not overpowering and the cream cheese really gave this a nice soft crumb which was moist just like you expect from a porridge style bread.  All in all, this one was a keeper.  I gave one of the loaves to a co-worker for a Christmas present and she really liked it.

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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.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

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 the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, cream cheese and salt and mix on low for 5 minutes.    Lastly, add the Parmesan and mix for a minute until incorporated.  You should end up with a cohesive dough that is slightly tacky but  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).

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.

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