Tag Archives: rolled oats

Pecan Grits Porridge Bread

15 Jun

        I wanted to get a nice nutty flavor for this one without using whole nuts so I used ground pecans in the porridge.  I also wanted to combine the nutty flavor with the wonderful flavor of corn so grits were added to the porridge along with oats and  oat bran.  For the main flour I used corn flour with KAF French style flour and freshly milled spelt and whole wheat flours as well.

I was very pleased with the nutty flavor of this one.  The crumb was super moist and I really enjoyed eating slices of this with mashed avocado for breakfast and grilled with some olive oil and freshly grated cheese for an accompaniment with grilled chicken.

The Echinacea are starting to bloom. We planted another 5-6 new varieties this year which are hopefully going to be stunning.

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. 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.

 

Durum Potato Porridge Bread for my Doggies

14 May

      This was my first bake after being back from a long 2 week business trip to Asia.  Being away is hard on my wife but my dogs really get upset when I don’t come home at the end of the day :(.  With that said, I made this one in Lexi and Max’s honor.  A nice porridge bread made with fresh milled durum flour and KAF French style flour.  The potatoes really made this one nice and soft and extra moist and the Greek Yogurt didn’t hurt either.

All in all this one came out very tasty with a nice open and moist crumb.

Max was digging a hole to “China” to try and find me!

Lexi puppy looking pretty 🙂

Can you see the puppy and the bone?

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, potatoes, yogurt and the water (I used the water from cooking the potatoes), 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. 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.

Maple Yogurt Multi-grain Rolls

15 Apr

   Spring is finally here so it was time to make some rolls to use for grilled burgers.  I used a mix of fresh milled spelt and whole wheat along with some KAF bread flour.

I wanted to see if I could get some maple flavor in these so I added a dark 100% maple syrup in the levain and in the main dough.  Well, that achieved nothing except making the levain triple in size from the natural sugars in the syrup.  It did add a nice sweetness to the rolls but not enough to be over the top.

The Greek Yogurt and eggs along with the rolled oats made these rolls nice and moist and tasty.  They worked perfectly as hamburger buns and also tasted great with the grilled lemon chicken and fresh mozzarella I had for dinner last night.

Formula

Download the BreadStorm formula here.

 

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 usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, yogurt, rolled oats and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), and maple syrup and mix on low for 5 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.  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.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour.  Remove the dough and shape into rolls around 125 -130 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.

Around 45 minutes before ready to bake, pre-heat your oven to 500 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, apply an egg wash if desired and sprinkle on your toppings.  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 25 minutes or until the rolls are nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.

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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Buttermilk Porridge Bread

13 Mar

MainNothing like the extra tang you get from using buttermilk along with a sourdough starter.  I wanted a nice wholesome moist bread so a porridge bread using KAF Six Grain Flakes which contains barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes was added to some roasted sunflower seeds along with the buttermilk to make the porridge.

A nice mix of flours including AP, whole freshly ground rye, potato flour and freshly ground whole wheat were used.

The final result was a wholesome, moist and tasty porridge bread with a distinct buttermilk flavor.

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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

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 buttermilk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the buttermilk 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  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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Cranberry Walnut Porridge Bread

4 Feb

MainI made a similar version of this bread over Thanksgiving but never had a chance to post it.  I changed a few things including increasing the hydration and used walnuts instead of pecans.  I wanted to really bring out the nutty flavor in this one and used barley flakes along with rolled oats for the porridge.  The Greek Yogurt was added for a little extra sour edge and I find it adds a little extra creamy texture to the final loaf.

All in all this is one of my favorite breads I have come up with and made an excellent grilled ham and cheese sandwich :).

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Cranberry Walnut Porridge Bread (weights)

Cranberry Walnut Porridge Bread (%)

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, Greek Yogurt and salt and mix on low for 5 minutes.  Now add the walnut pieces along with the cranberries and mix on low for another minute until they are 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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