March 31, 2014 - 1:46pm
Tartine 3 barley porridge - help incorporating porridge
Weird photo but completely delicious bread. My second favorite so far from the new book, after sprouted amaranth. Very annoying to incorporate the porridge. I have arthritic fingers, so it was painful as well. Took maybe 10 or 15 minutes to squish it in after the second S&F. I figure it was so difficult maybe I should try it the dough hook in the kitchenaid on lowest speed next time?
Also, I prefermented the 250g of barley flakes in 500g of water and 1TB young leaven for 7 hrs before cooking it on stove, but after 7 hrs the water was soaked in and it was very stiff to stir on the stove. He mentions that oats are thirsty and need 750g water - maybe the same for barley?
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I haven't made the barley porridge bread but have done the oat porridge bread from Tartine No. 3 a few times. I find it's weird incorporating the gummy, cooled oat porridges into the dough as well. I must admit that I don't do it very thoroughly - I just squish the dough until it's somewhat distributed, probably for less than a minute. I haven't noticed any clumps left by the time I do the shaping after the bulk ferment.
As far as cooking the porridge, I notice that my oats never cook up the way he describes with the ratio of oats:water that he prescribes. I always end up adding more water and I've tried various types of oats, steel cut, Scottish, and flaked. I wouldn't hesitate to add more water to the barley flakes after fermenting to get it to a porridge-like consistency.
Thanks, Julie, that's helpful. I do find that there are clumps when eating it, but they don't bother me. Certainly less clumpy than the pan loaves with barley. Have you done the prefermenting and find it makes a difference?
Eli
Hi Eli, I made the Fermented Oat bread a couple times and I thought the flavour was improved. The first time, I fermented steel cut oats for almost three days before cooking them. The other time, I used flaked oats and fermented for perhaps 12 hours. Those were so soft afterwards that I didn't even bother cooking them before adding to the dough.
Thanks, Julie. I guess cooking the oats is just to soften them anyway. Hmm, maybe my barley was soft enough without cooking as well. Maybe that's why it didn't behave like a porridge on the stove.
Awesome! Thanks, I'll try that. I guess there's no danger of deflating the dough at that point cause there've only been two S&Fs.