March 2, 2014 - 7:39am
Double Fermented Oat Porridge Bread
Inspired by Tartine no.3, I used his double ferment method in preparing this bread. Using Kefir Whey to soak quick cooking oats overnight in 3:1 ratio (375:125). As it has significantly soften so I didnt boil it down, rather I only added the drained oats into the dough. Oatie flavor is apparent and complement well with almonds, however the crumb was a bit disappointing. It taste like a sandwich bread more than a boldly baked bread, it has moist n soft crumb, but its not open enough.
| Oat Porridge Bread | |||||||
| Source | |||||||
| Total Weight | 2225 | ||||||
| Serving | 3 | ||||||
| Weight per Serving | 741.66667 | ||||||
| Total Flour | 1100 | ||||||
| Total Water | 850 | ||||||
| Total Hydration | 77.27% | ||||||
| Multi-grain % | 40.91% | ||||||
| Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
| Levain | |||||||
| White Starter (100%) | 100 | 100 | |||||
| Wholewheat Starter | 100 | 100 | |||||
| Rye Starter | 0 | ||||||
| Yeast Water Levain (100%) | 0 | ||||||
| 200 | |||||||
| Flour | |||||||
| Extra-High Protein Flour (>14%) | 0 | ||||||
| Bread Flour | 600 | 600 | |||||
| AP Flour | 0 | ||||||
| 200 | 0 | 0 | 0 | 600 | 0 | 600 | |
| Wholemeal Flour | |||||||
| Wholewheat Flour | 250 | 250 | |||||
| Rye Flour | 100 | 100 | |||||
| Corn Flour | 50 | 50 | |||||
| 0 | 0 | 0 | 0 | 400 | 0 | 400 | |
| Liquid | |||||||
| Water | 750 | 750 | |||||
| Milk | 0 | ||||||
| Raisin Soaker Water | 0 | ||||||
| Yeast Water | 0 | ||||||
| 0 | |||||||
| 0 | |||||||
| 0 | |||||||
| 0 | 0 | 0 | 0 | 750 | 0 | 750 | |
| Others | 0 | ||||||
| Yeast | 0 | ||||||
| Salt | 25 | 25 | |||||
| Oat Porridge | 300 | 300 | |||||
| 0 | |||||||
| 0 | |||||||
| 0 | 0 | 0 | 0 | 25 | 300 | 325 | |
| ADD-IN | 0 | ||||||
| Almond | 150 | 150 | |||||
| 0 | 0 | 0 | 0 | 0 | 150 | 150 | |
| Direction | |||||||
| Autolyse all ingridient (except Salt & Yeast) | 40 Min | ||||||
| Add Salt, Mixed with Pincer Method | |||||||
| S&F 6 Times @ 30min interval | 3 Hours | ||||||
| Total Bulk Fermentation (21C) | 6 Hours | ||||||
| Retard | 6 Hours | ||||||
| Bake - Steam | 15 | ||||||
| Bake -Uncover | 25 | ||||||
| Internal Temp 210F |
I am not sure if this is due to not enough first fermentation or im not gentle enough with the dough. One thing can be certain is that surface tension wasnt enough for the batard, which is why it spread a bit.
Heres the crumb shot
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Comments
whole grains, non gluten flour and almonds, the crumb you achieved is really pretty good. The extra hydration in the oat porridge probably accounted for some of the spreading along with there being no gluten in it or the corn and very little in the rye - things are going to spread more than you are used to or think they might. I'm not sure what the Kerfir whey does but what puzzles me the most is that it tastes like sandwich bread that doesn'l have any of this stuff in it:-)
Happy baking CeciC
When i looked at Chad's Oat Porridge Bread, I stood no chance in comparing. His crumb is so open n light. I probably wont use any corn flour or rye in my next bake. See if it would get any better.
Its texture is like sandwich bread, very soft n fluffy. If I have it plain, the oats flavor is more prominent. More experience with this bread is needed.
Quick question to those who know this book well: Are the "fermented oats" cooked or not in the "fermented oat" bread on page 192? The opening paragraph implies they are cooked after fermentation, but in the recipe itself it looks like they go in without cooking.