Tag Archives: Pearled Barley

Cottage Cheese Porridge Bread

16 May

MainI have been trying to shed a few pounds gained over the long torturous winter so I have been trying to eat much healthier.  Last week I bought some all natural cottage cheese from Whole Foods under the Nancy’s Cottage Cheese brand.  I usually buy Breakstones 2% which I enjoy but I have to say this all natural one tasted a lot different and has a strong sour taste to it.  Not to my liking for eating, but perfect for a bread.

This porridge bread turned out nice and moist with a nice sour undertone from the starter and cottage cheese.  I brought one of the loaves to work this week and everyone seemed to love this one.

Since I’m a big fan of onions I used some dehydrated toasted onions and soaked them in the water before adding to the mix.  I used some mushroom and sage flavored olive oil to add a little something extra.

I was very happy with the way this one turned out and hope you give it a try.

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Cottage Cheese Porridge Bread (%)

Cottage Cheese Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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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 water called for in the porridge to the dry ingredients 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

Add the toasted onions to the water and stir.  Let it sit for about 5-10 minutes to become re-hydrated.  Next, mix the flours  and the water with onions for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, cottage cheese, olive oil 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).

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.

Crumb

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Buttermilk Porridge Bread

23 Apr

MainI’ve been busy traveling for work this past month and have not had a lot of time for baking, but  finally I had a chance to bake again.

I used my usual procedure to make a porridge bread but decided to use buttermilk instead of milk or water in the porridge.  I also used some freshly ground durum flour, sprouted durum and some Harvest Grain Mix from KAF which includes whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).  The end result is a tangy, hearty loaf with a wonderful moist crumb.

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Buttermilk Porridge Bread (%)

Buttermilk Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1

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.

Levain Directions Build 2

Add in the flours for stage 2 and the water and mix for a minute.  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.  I put it in the refrigerator and used it the next evening but you can use it to mix the main dough right away if you want.

Porridge Directions

Add about 3/4’s of the buttermilk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the buttermilk 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, Harvest Grains  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).

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.

Crumb

Porridge & Grits Bread

14 Feb

MainThis is the most sour porridge bread I’ve made to date.  I think the 2 day rest in the fridge for the Einkorn and European Style flour starter may have contributed to it.

I used some pearled barley and Organic Six Grain Flakes from KAF for the porridge and added some cooked grits with cheddar cheese.  I didn’t measure the cheese added to the grits but it wasn’t a large amount.  Feel free to indulge.  I always make a lot more grits than needed and eat them with dinner or breakfast later on.

Note: Grits are 80% water and the water added for the final mix takes the 120 grams of water left over after cooking for the grits into consideration.  I was actually going to add more water to the final dough but it didn’t need it.

The final bread was excellent with a nice moist and open crumb which is expected from porridge breads.  As I said before this one did come out a lot more sour than usual but it makes excellent grilled bread and toast and I almost wish I had kept both loaves instead of giving one away :).

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Porridge & Grits (%)

Porridge & Grits (weights)

Here are the Zip files for the above BreadStorm files.

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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.

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, polenta 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).

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.

Crumb

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

Durum Semolina Ricotta Cheese Porridge Bread

8 Sep

FinalMainI love any bread made with Durum flour so I figured it would be a good idea to combine some fresh ricotta cheese along with a Durum starter and a porridge made with rolled oats and pearled barley.

The only problem with this bake was due to my stupidity I forgot to add in the starter which I had left in the bottom draw of my refrigerator.  The only reason why I realized I had forgotten it was due to the fact I was looking for something to snack on and discovered my error.  The lack of starter caused me to omit 95 grams of the water I was originally going to use.  Fortunately, I was able to add the starter back into the dough since it was only bulk fermenting for around 1 hour.

The end result was still a tasty loaf with a nice moderately open moist crumb.  It made great grilled bread and really was an excellent loaf.  If I had added more water it would have been a little more open and moist but all in all it was a success.

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Durum Semolina Porridge Bread (%)

Durum Semolina Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions

I made a 2 step levain by using my AP starter which is kept at 66%.

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.  Next add the ingredients from the second levain column and mix for a minute.  Wrap with plastic wrap and let it ferment until it doubles in size.  You can use it immediately or refrigerate overnight and use the next day.

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 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 5 minutes.  Now add the cheese and mix for another minute.  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).

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.

Crumb

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