The Fresh Loaf

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Oat porridge SD: Third time’s the charm …

Ru007's picture
Ru007

Oat porridge SD: Third time’s the charm …

This week’s bake is my third try (in a row) at oat porridge bread. The results of the first two tries were good, but i’ve been trying to get the feel of the dough right. First time was way to wet and, second time was a bit too stiff, third time was just right!

The flour blend is also a bit different from last week, I went with a 70:30 split instead of 60:40 (thanks CedarMountain for the tip).

Formula:

 

Weights (g)

 

 

Final Dough (g)

 

Levain (80% hydration)

             160

 

 

 

 

 

 

 

 

 

 

 

Water

 

240

 

 

311

71%

 

 

 

 

 

 

 

Flour

 

350

 

 

                439

100%

Unbleached white bread flour

300

 

 

             300

 

68%

Whole wheat flour

50

 

 

             135

 

31%

Rye flour

 

 

 

                4

 

1%

 

 

 

 

 

 

 

Salt

 

11

 

 

                 11

2.5%

 

 

 

 

 

 

 

Oat porridge

 

270

 

 

                270

62%

 

 

 

 

 

 

 

Total dough weight

          1 031

 

 

           1 031

 

Method:

1. Levain builds in three stages, all with whole wheat flour.

I retarded the levain overnight once it doubled after the 3rd feeding.

2. Toast 80g of rolled oats and then add 160g of boiling water and let that soak overnight.

Mix the flour and water to make a stiff dough, chill for a few hours and then leave to come to room temperature overnight.

The hydration of the autolyse was a bit higher than last time, so the dough wasn’t so stiff. 

3. In the morning, remove the levain from the fridge two hours before mixing, stir down and leave to bubble up again.

Mix the dough, oat porridge, salt and levain, using a series of stretches/slaps or whatever gets everything mixed in really well.

I added another 30g of water to the oat porridge at this point because the dough was feeling a little stiffer than what I wanted.

4. Develop the dough using stretch and folds.

I did another 4 sets at 45 minute intervals. Leave the dough to bulk ferment for a few hours (I left my dough undisturbed for another 3 hours and 45mins).

5. Pre-shape and leave to rest for 30mins before shaping and retarding overnight.

I left the dough to proof for another hour and a half before putting it in the fridge for 18 hours.

Bake the loaf for 50mins at 230 dC, with steam during the first 30mins.

 

The loaf sprang and bloomed fairly well. I may have over proofed this one a bit, but that's okay. 

The crumb is very soft and fluffy and the crust was thin and crackly. I struggled to slice it without squishing loaf in the process! 

The flavour of this loaf is the best of the three. I think having a bit less whole wheat, really allows the nutty taste of the toasted oats to come through. This one is also a bit more sour than the first two loaves, not sure what that's about, but i like it. 

Comparing the results of the three loaves, I think this has got to be my favorite. 

Happy baking 

 

Comments

Danni3ll3's picture
Danni3ll3

What a nice looking loaf! Love the oven spring! I am glad you persevered and perfected it. I am sure it is delicious!

Ru007's picture
Ru007

it Danni, your loaf on the cover was a bit inspiration :)

That's the awesome thing about bread baking, every bake is a little bit different and you always learn something new. 

Happy baking :)

dabrownman's picture
dabrownman

deserted island for sure:-)  That is one soft crumb.  If it tastes half as good as it looks then it is a keeper for sure.  That crust is to die for and the gringe came out a pretty smile - nice!.   Lucy is impressed!

Well done and happy baking Ru007

Ru007's picture
Ru007

This is 100% a keeper, i'm going to stop messing with the formula now. 

So glad you liked it. 

Next on my list is a potato bread of some kind. I saw a great looking sweet potato and walnut bread on this site somewhere, i might start with that. Fingers crossed. 

Happy baking :)

nmygarden's picture
nmygarden

Your loaf does look 'just right'! Do you have a favorite way to serve it?

Cathy

Ru007's picture
Ru007

I appreciate your kind words. 

I like to have this bread with simple flavors, that way i can still really taste the toasted oat. Its great with some nice cheese (i'm cheese person) or toasted with a bit of butter and strawberry jam. I'm sure it'd be great toasted with some cream cheese too. 

Happy baking :)

Isand66's picture
Isand66

This looks perfect!  I have to try toasting the oats/grains first next time and see how that impacts the flavor.  When I've been making these style breads I have been using the Tartine method to make the porridge where you add a little liquid at a time to the oats until they are mostly absorbed and you have a creamy gruel consistency.  When you are ready to try another one after your potato bread(s) you should try that method and see what you think.  It gives an even more moist crumb this way but in any case this latest looks perfecto!  Well done Ru.

Look forward to your potato bake.  (Don't hesitate to send me a PM if you need any help).

Ian

Ru007's picture
Ru007

Glad you liked it. 

When i first tried this recipe, i did cook the oats to make a porridge. The dough ended up super wet and sticky. I over cooked the oats, so it was too dry and then i tried to rescue it with more water, but i think i added too much. The crumb was nice but just a bit to wet for me. I will try it again though, but with less water and see what happens. 

Anyway, i'm still on the hunt for a potato bread, but i'll definitely send you a PM when i find one, because i don't know what to expect. For once, i'm going to try not diving straight into the deep end :)

Ru

Runnerfemme's picture
Runnerfemme

gorgeous!!

Ru007's picture
Ru007

That's very nice of you! 

I hope to see some of your bakes here soon :)

Jane Dough's picture
Jane Dough

Absolutely  lovely.   The crust is so beautifully thin.  You really have a talent for the naturally leavened baking. 

Ru007's picture
Ru007

That's very kind of you :)

I really enjoy baking naturally leavened bread, once i discovered it there was no going back! 

 

Barbarat's picture
Barbarat

 have not been here since a while. Just glanced over the titles and saw Oat bread. I have made oat bread now since a while but now always sudden I have colossal failures. My only explanation is, that I have a new batch of oats. they seem to be harder, more thirsty. My formula uses more oats but will reduce it now. Will try your formula. Again, great job!

Barbara