Oat porridge SD
This week’s bake is my second attempt at a SD with rolled oats. I tried similar loaf last week and though it was a good loaf, i wanted to make some changes.
Formula
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| Weight (g) |
| Final Dough | % |
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Levain (81% hydration) |
| 180 |
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Water |
| 253 |
| 334 | 63% | ||||
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Flour |
| 443 |
| 542 | 100% | ||||
Unbleached white bread | 320 |
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| 320 | 59% | ||||
Stone ground whole wheat | 123 |
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| 217 | 40% | ||||
Rye |
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| 5 | 1% | ||||
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Salt |
| 13 |
| 13 | 2.4% | ||||
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Oat porridge/soaker |
| 285 |
| 285 | 53% | ||||
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Total dough weight |
| 1 174 |
| 1 174 |
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Method:
1. Levain builds in three stages, all with whole wheat flour. I retarded the levain overnight once it had doubled after the 3rd feeding.
2. Toast 105g of rolled oats and then added 210g of boiling water and let that soak overnight. It was fairly a really stiff soaker.
Mix the flour and water to make a stiff dough, chill for a few hours and then leave to come to room temperature overnight.
I was really concerned that the autolyse wouldn’t do what I was supposed to do because it was so stiff, but it the morning the dough had really relaxed and was nice and stretchy.
3. In the morning, mix the autolyse, salt and levain (which should be removed from the fridge two hours before, stirred down and left to bubble up again). Leave the dough to rest and relax for an hour.
I had to resist the urge to add more water, things were just feeling much stiffer than I’m used to.
Add the oats using letter folds, make sure there’s no lumps of oats in the dough.
Good thing I didn’t add more water because, the oats added more moisture to the dough. It wasn’t by any means a wet dough, but it was still stretchable.
4. Develop the dough using stretch and fold. I did another 4 at 45 minute intervals. Leave the dough to bulk ferment for a few hours (I left my dough undisturbed for another 3 hours).
5. Pre-shape and leave to rest for 30mins before shaping and retarding overnight.
I left the dough to proof for another hour before putting it in the fridge for 18 hours.
I used scissors to make a few snips across top of the dough and then baked the loaf for 50mins at 230 dC, with steam during the first 30mins.
The loaf sprang and bloomed well.
The crumb is very soft and fluffy.
I’m surprised at the crumb structure of this loaf. I didn’t think I’d get it as open with a fairly stiff dough. I still think I could get the crumb a bit better though. Any tips are welcome.
The flavour of this loaf is great, way better than the first one. I think toasting the oats and adding more salt was what did it. I really like the taste of this bread!
This loaf is a keeper, i will definitely be making it again.
The first time I made this loaf, I didn’t toast the oats I just made a porridge using 105g of oats and 300g of water. I think the porridge was too wet because the dough I ended up with was very wet and sticky.
I put the dough in the fridge to chill and firm up before shaping, because I wasn’t confident enough to shape it. The resulting loaf was okay though and it tasted good. The crumb was tender, but it was a bit too moist for my liking. I’m very glad I reduced the hydration, i’m happy with the amount of moisture in the crumb on this one. Here's a few shots of my first try...
Happy baking!
Comments
Super looking loaf and very well executed. Well done.
That's so kind of you!
I hope to see more of your bakes soon :)
This looks very good Ru.
You can certainly try adding in more water next time. I usually hold back around 50-60 grams from the autolyse and then add it in the final mix or add more if I think it needs it. All in all you achieved a great looking crumb and it must have tasted great. Probably a good grilled bread with some olive oil and some fresh melted cheese :).
I definitely went from one extreme to the other in terms of hydration. The wetness of the first dough kind of traumatised me! Hopefully third time's the charm:)
I went searching on TFL for oat porridge breads and i saw two of yours that looked very good so i decided to give it a try.
Thanks for the compliment :)
Ru
I tried adding a bit more water and it totally worked!
It has to be tasty with that combination of flour. We love oats and potato in bread - the combo is something special but also fine on their own too. Yours looks wonderful. Well done and happy baking.
Happy baking
I'm so glad you liked it!
I've seen you mention that oats and potato is a nice combo on one of Ian's loaves. Potato in bread is very new territory for me, how do you suggest i incorporate the potato.
thanks again :)
you are going to use, I treat potato flakes just like flour and hydrate them the same. I prefer grilled or roasted potato where they get a bit caramelized and some of the water is evaporated out. Potatoes are about 75% water so you have to account for the extra water they bring to mix and I like to add them during the slap and folds. Boiled potatoes have the most water, but they come with an added benefit of being able to use the boiling water for the dough liquid too. I add boiled potato during the slap and folds. Mashed potato can be even wetter than boiled depending on how much butter, cream ir milk is in there. I like to put them in with the autolyse. No matter what kind you use, the wee beasties love them. You just have to get the water right for the total mix.
Happy baking
this sounds way to interesting not to try!
I use anything other than potato flakes, what kind of % is a good place to start, i usually start at 20% with my other add ins and go from there. Is that the way to go with potato?
Ru
I have many breads with potato in it. I treat them as adding around 80% water to the mix and I like to put them in mashed with the skins and all. I usually go for around 25 - 40% potatoes but you can certainly experiment and see what you like.
Potato bread is my next loaf for sure! I'll go through your blog this week and see if i can high jack one of your formula's :)
Do i need to up the salt in potato breads from my standard 2%? I found i needed a touch more salt for oat porridge breads.
I've got another version of the oat porridge bread in the fridge now, i'm just trying to get to my happy place in terms of the hydration and how the dough feels.
Ru
I normally stay within 2% for the salt, but sometimes with the potatoes like the last one I made it couldn't have hurt to increase a little. I wouldn't go over 2.5 % I think.
Good luck. I've used boiled mashed, roasted, grilled just about every way. I made a porridge potato bread which came out very good as well with bits of potato still visible in the finished loaf.
And I think the crumb is perfect. I booked marked it for the future. Great job!!!!
That is so nice of you, your loaf on the cover is very inspiring.
I noticed in your write up you said you wanted to try and include the oats in the autolyse, that's what i did on my first try. To be honest, i preferred the way the dough behaved without including the porridge in the autolyse. But that may have been because my porridge was too wet.
Anyway, thanks for the compliment :)
meaning the bread, of course. I like how the crumb shots have them lined up for buffet service. Pass the tuna salad please...
the photos (and the bread too!), thats very nice of you :)
Taking a food photography class is on my bucket list. One of these days...
Happy baking Alan :)
Whew! That bread gives me the Willies! Yow!
Nice job! This is the second loaf I've seen you do with oats. You make it look so easy!
It's settled. My first attempt at add-ins will be oats. Mind you, I'm a child of the hippie 60's and 70's and saw hemp hearts at the local foo-foo health nut shop but I think oats are in my future instead!
You know, I miss me some hippies...
Murph
"The willies", i can't help but laugh out loud every time someone uses that term. Looks like Dab is rubbing off on the TFL folk :)
Thanks for the kind words Murph :)
Good luck at that first attempt with add-ins, i'm sure it'll be great! Let us know how it goes
Happy baking!
Nicely done, Ru, nicely done, indeed.
Paul
the compliment :)
Its nice to hear from you!
Hope you're keeping well, can't wait to see your next bake!
Ru
Hi, Ru007!
You have 210g of water and 105g toasted oats but the chart says 285g soaker weight. Is the chart off or the text? I suppose I can't go wrong either way... Also, you just toasted in a skillet, right?
Also, the chart says whole wheat rye. Was that an oversight or did you use rye in this bake (tell me you used rye!!!) :)
Thank you for sharing!!
Murph
You're right about the soaker weight. What happened was, i toasted the oats and then i added the hot water while the oats was still a bit hot. So i think i lost a lot of weight as the water evaporated, but i added all the soaker i had. The weight you have might be a different. As yes i just toasted the oats in pan on the stove.
As for the rye, that all came from the starter i used to build the levain, that's why its only 5g.
This formula is still under construction in my mind, i'm trying it again this weekend. I'm going to do a 70:30 split between white and whole wheat this time and add a bit more water to the dough based on some of the feedback in this thread.
Hope that helps :)
Nice job there Ru , coincidently I intended making a loaf with porridge oats, ensuring I cooked enough for both breakfast and for the bread.
I was going another route and added a small amount of dried yeast 0.25% to do an overnight preferment of the oats, in the morning I set about making the dough completely forgetting to add the overnight preferment, I should have twigged when I had to add more water wondering why my estimation was so out. anyway still ended up with a very nice white loaf. I still have the preferment in the fridge so may use it today if I get the time.
What I need is an additive for memory!
to loaves too! Once i actually took the dough out of the tin to add the seeds i wanted in the loaf (it was a high rye so i could do that!).
Well anyway as long as you ended up with a nice loaf :)
Thanks for the compliment, much appreciated.
Let us know how the oat porridge loaf works out.
I don't think you could have gotten a better crumb than that, really. It looks just wonderful! Interesting to toast the oats first; I'll have to try that. I love porridge breads. The crumb is so creamy. Have you tried the Tartine porridge breads (from Tartine 3)?
That's very kind of you.
I decided to try toasting the oats to see if it would change the flavour. I can't remember how i decided to do that, i think i might have seen it somewhere. Anyway, i think it makes the loaf taste nicer, a bit nuttier.
I'm also starting to really like porridge breads, trying this loaf again this weekend, with a slightly different flour blend and a tiny bit more hydration, just to see what happens.
I haven't tried any of the Tartine recipies, don't have the book. But i've heard and seen great things on this site :)
Happy baking!
I really like the Kamut flake porridge bread, but I htink my favourite is rye flake porridge. It gives a lovely rye flavour while maintaining the moist creamy texture of a porridge bread. The Tartine loaves are 75% hydration (at least the ratio of water to flour in the main dough), but with 100% hydration starter as well as cooked porridge the hydration will be higher overall.
great. I love the taste of rye, i think it'd be cool to have the taste of rye with the texture of a porridge bread.
Hydration is what i'm busy experimenting with now. My first porridge bread dough was very wet and the second one was a lot stiffer. I'm trying to find my happy place in terms of dough handling, hopefully, third times the charm!
Thanks LL :)
Hi, Ru007!
I hope you share your next bake. I'm about a dozen steps behind you on the learning curve. I'm going rye after I run through my bag of KA whole wheat. Please, please share if you have time.
You may have read my honey fiasco from a couple of weeks ago. I can attest that Peter Reinhardt's slap and fold method will tame a high hydration dough. Dabrownman has it down to a science. You're going to do just fine. I'm dying to see how you make out as you dip into the deep end of the hydration pool.
I'm doing your oat bread this weekend. Wish me luck!
Murph
Sooo... You've got 210g water in the soaker and 253g in the dough and an almost equal weight in flour. That's over 100% hydration, isn't it? Yay! :)
I'm sure I'm missing something but there's no wonder why you got an open crumb and could report a wet and sticky dough! :)
That's pretty cool, isn't it?
Murph
I'm sure it'll be great, just have fun with it!
it didn't feel too wet though. it was actually a bit stiff, the whole grain flour and oats are pretty thirsty.
My first try at the loaf (that i wrote about at the end of the post) was super sticky and wet. I didn't post that formula, but that loaf had 300g of water in the porridge and 250g of water in the dough, with everything else the same! Granted, some of the water probably evaporated because i cooked the porridge but it was still pretty wet!
I've got another version of the same loaf in the fridge right now. I changed the flour composition, its 70:30 now and i upped the hydration from last weeks bake but its less than the first loaf.I really liked the way this dough felt, it was must nicer to handle than the first one which was super wet and the second one which was just a tad bit to stiff for my liking.
Hopefully it works out well.
Good luck with the oat bread this weekend Murph!
Hi Ru, I just bought a grain flaker and some organic oat groats. I am considering baking your bread but I can’t get your percenttages to add up.
This is how I am figuring
NOTE - you show 285g for the soaker, but the total is 315g. Does this account for loss through evaporation?
Hope I’m not too anal. But I can’t account for the percentages. The reason for such accuracy is, I build my own spread sheet and all calculations must reconcile.
I appreciate your help and hope to bake a nice loaf from this. Yours is beautiful and inspiring...
QUESTION - would you do anything different on future bakes of this bread?
Danny