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dylemma


Here is my 3rd attempt at the Oat Porridge Bread.   I reduced the amount of extraction flour (hard red/spelt) to 25%, and omitted the chopped almonds.  At 4.5 hours of bulk, the dough only rose 10% but was well aerated, so I took a gamble, shaped it and proofed for 13 hours at 49 degrees Fahrenheit, and on the counter for 1 hour at 71 degrees.                                                      

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dylemma

KAF Sir Galahad (AP) 95%

Fresh Milled Rye Flour 5%

Hydration 77%

Levain (25% of the flour is Whole Wheat, 100% hydration) 25%

Salt 2%

Using the "Tartine" method, I refreshed a mature starter with 90 degrees F water, and inocculated it 20%.  After 2.5 hours mixed the levain, 85 degrees F water and flours.  Autolyse for 30 minutes, then added the salt. The dough temperature ended up at 81 degrees F.   Two stretch and folds each hour for the first 2 hours, let sit until 25-30% rise.  Pre-shaped and benched for 30 minutes.  Shaped, placed in baskets and counter proofed for 1.5 hours. Then onto a 39 degree F retard for 17 hours.

The crust was thick and chewy, the crumb was soft and slightly sour.  Why only 5% rye you might ask, because my kids are always on the look out for "brown bread" and won't touch it.  So I figured I will slowly increase the amount as time goes by.    

-Derek

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dylemma

Formula:

KAF-Lancelot 100%

Water 77%

Levain (100% hydration) 25%

Salt 2%

Polenta 60%

3T Rosemary 

4 hour bulk rise.

2 hour counter proof

16 hour retard @ 39 degrees Fahrenheit

The crumb was extremely moist, sweet, and slightly sour.  The crust was thin and crisp.  I was hoping for more of an oven spring upward as oppose to sideways, but given the amount of polenta and water added it just didn't happen.  Still one of my favorites.       

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