I made this bread last weekend after my return from my business trip to Germany. I wanted to try changing up my method for mixing the porridge bread a bit to see if I could get a better result. Since I’m home today enjoying the blizzard that’s hitting the east coast I finally had some time to post.
For this bake I added some toasted almond flour and fresh corn to rolled oats and barley flakes for the porridge. I used a mixture of several whole grain flours which were all freshly milled.
I usually use my mixer for around 5 to 6 minutes on low and add the porridge in with the starter while mixing. This time I only mixed the flour and starter for around 2 minutes and then stretched and folded in a bowl at 20 minute intervals for a total of 4 times. After the second S & F I added in the porridge ingredients.
I’m not sure if this method worked any better than my normal method but either way the end result was a super moist and tasty bread. The toasted almonds really added a wonderful nutty flavor combined with the other fresh flours.
The crumb was moderately open and moist. The corn added a nice added flavor element as well.
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. You can use it immediately in the final dough or let it sit in your refrigerator overnight.
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 an hour or longer. I actually left it for around 5 hours. Next add the levain, and salt and mix on low for 2 minutes. 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. Repeat the stretch and folds a total of 4 times. After the second S & F add the porridge and incorporate into the dough. 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.
Here are some photos from my trip if you are interested. There is so much to do you could easily stay a month and still not see half of the sites. We were in Frankfurt, Munich and Nuremberg.