Tag Archives: porridge

36 Hour Toasted Porridge Spelt Bread

27 Mar

  I have made several breads with this long autolyse technique in the past and I’m always happy with the well developed flavor and open crumb it produces.  By adding the porridge element and upping the hydration it really created a wonderfully moist and open crumb.  The toasted grains really came through in the flavor department as well.  This is definitely one worth baking again.

Note, you don’t need to use the new Jumbo Size Kitchen Aid mixer to get the same results I did :).  (This was actually on display at the Housewares Show in Chicago last weekend).

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

Toast the grains in your pot for about 3-5 minutes until they are nice and “toasty”.  Be careful not to burn them though.

Add about 3/4’s of the heavy cream called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the cream is absorbed.  Add the remainder of the cream 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 made mine the night before mixing the final dough.

 Main Dough Procedure

Using ice water, mix the flours  and the water for about 1 minute just until they are combined into a rough dough.  No need to over-mix at this point. Cover the dough and put in your refrigerator for at least 12 hours.

The next day add the levain cut up into pieces, porridge and salt and mix for around 4-5 minutes until incorporated.  Place the dough into a well oiled bowl or rising bucket and do stretch and folds every 30 minutes until you reach 2 hours.  Place the dough into the refrigerator in your covered bowl and let it sit for 24 hours.

The next day 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 the loaf in the oven, 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.

Toasted Almond Corn Porridge Bread

9 Feb

dsc_0075I 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.

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toasted-almond-corn-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 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.

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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.

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Some vendors at the Munich train station. Some big ass breads!

 

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German Cannolis!

 

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Cheese and sausages!

 

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One of the best things I have ever eaten! Hand made pasta with shaved truffles in a cream sauce! There’s probably $50 worth of truffles alone in this dish. After this I had one of the best roasted fish. Who would think you have to go to Germany to have an amazing Italian meal!

 

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Some sight seeing in Nuremberg. Beautiful city.

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More Nuremberg.

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Famous Beer Garden in Munich

 

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Pancake Noodle Soup in beef broth

 

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Lunch at the beer hall! Some pork with onions and scalloped potatoes.

 

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Downtown Munich

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My summer home :). One of many castles you can visit in Munich.

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Porridge Leek Bread

15 Jan

img_0233I asked my wife to buy me a few bannetons for Hanuka and she bought me enough to start a bakery :).

The first one I used was a square shape.  I at first was going to use the square one and a batard shape but after dividing the dough realized I needed to use all of it to fill the square version.  After combining the two dough’s together I probably degassed them a little too much which resulted in a tighter crumb than expected.

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I ran out of milk so I used heavy cream in the porridge and added a little maple syrup to sweeten it up a bit.

The porridge combined with the roasted leeks really made this one taste exceptional.  You can taste the extra sweetness from the maple syrup and the cream just added to the softness and moisture level of the crumb.

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porridge-leek-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 heavy cream called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the cream is absorbed.  Add the remainder of the cream along with the maple syrup 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.    Next, add the roasted leeks and mix for 1 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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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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Multi-grain Smoked Cheddar Porridge Maple Bread

25 Jul

DSC_0046      Last week I took a few days off for vacation and my wife and I decided to do a day trip to the Mecca of baking King Arthur Flour in Vermont.  It was a fun and long trip starting out with the delay on the ferry ride due to a backpack that nobody wanted to claim.

In any case we had a great day and visited a couple of cheese and maple syrup shops as well.

Of course when baking a bread I needed to use some of the new ingredients I picked up and decided to make a nice moist and flavorful porridge bread using a smoked cheddar and smoked maple syrup we brought back from the trip.

I do have to say I was disappointed that you really didn’t taste the smoked maple syrup at all which is surprising considering how strong a flavor it has.  Maybe it would work better with a higher percentage of white flour.

I also incorporated some dehydrated onions into the porridge phase which added to the overall flavorful outcome of this one.

I used a 6 grain flake mixture from KAF for the porridge which was very tasty.

The hydration on this one was about 85% and it certainly helped create a super moist bread.

Beware if you make this one that the maple syrup will cause the dough to rise quickly in the refrigerator during the bulk fermentation.  I should have shaped and baked directly instead of letting the dough sit out at room temperature for 1.5 hours.  The dough was slightly over-proofed so next time I will learn my lesson but all and all still a great outcome.

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Multi-grain Smoked Cheddar Porridge Maple Bread (%)

Multi-grain Smoked Cheddar Porridge Maple 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 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 cubed cheese and mix until incorporated.  You can also add the cheese during the stretch and folds if you desire.  I think this recipe could easily have doubled the amount of cheese used.  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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Potato & Polenta Porridge Hard Cider Bread

10 Jul

DSC_0044      This was an interesting experimental bread.  I decided to use a potato cut up into little pieces along with the polenta in the actual porridge.  I wanted to have actual pieces of potato in the bread and it worked like a charm.  It was especially interesting on the crust of the bread where the potatoes that were sticking out got nice and crisp like potato sticks.

I used a bottle of hard apple cider in the main dough hoping it would give a nice tart apple flavor but you don’t really taste it very much so water will work just as well.

The final addition of shaved Parmesan cheese to the porridge tasted great.  I was very happy with the usual moist and semi open crumb and have to say this was one tasty bread perfect for sandwiches, grilled bread or eating all by itself with a smear of butter.

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Potato & Polenta Porridge Hard Cider Bread (%)

Potato & Polenta Porridge Hard Cider 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 hard cider called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the cider is absorbed.  Add the remainder of the cider and keep stirring until you have a nice creamy and soft porridge.  You want to make sure the potatoes are nice and soft.When you think it is almost done, add in the cheese and stir until incorporated.   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 6 minutes.    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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Durum Kamut Parmesan Porridge Bread

17 Apr

DSC_0001This was one of those, what was I thinking breads.  I had read about a porridge bread someone else posted about where they soaked the cracked rye overnight in water, and for some reason that translated to me as let’s soak whole durum berries in water overnight and make a porridge from them.  I should have known that I didn’t do something right when the porridge was taking forever to solidify and didn’t absorb all of the water as usual.  Next time I need to either crack the durum berries first or soak them overnight in hot boiling water.  The berries were soft when added to the dough but still had too much of a bite once baked.

I have modified my directions below to reflect the correct way to do this, so nobody else makes the same error.  Either way, the final bread still came out moist and tasty with a nice crust and crumb.  The combination of flours and the addition of the shaved Parmesan cheese really made this one worth making and eating…just make sure to have your dental insurance up to date :).

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Durum-Kamut Porridge Bread with Cheese (%)

Durum-Kamut Porridge Bread with Cheese (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1

Mix all the Build 1 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 flour and water for Build 2 and mix thoroughly.  Cover with plastic wrap and let it set again until it is bubbly and just about doubled in size.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add 110 grams of boiling water to the whole durum berries and let them sit at room temperature overnight for close to 24 hours.  Alternatively, crack the berries in a coffee grinder or with a mortar and pestle and let it soak in cold water for 24 hours.

The next day 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.

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 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 olive oil and salt and mix on low for 5 minutes.  Add the cheese and mix on low for 1 additional minute until it is incorporated thoroughly.  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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