The Fresh Loaf

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Oat porridge seeded SD

Ru007's picture
Ru007

Oat porridge seeded SD

If porridge loaves = “yum” and seeded loaves = “yum”, then porridge + seeds = “YUM” or “yum x 2”? Well, I’m not sure how mathematically sound that equation/formula/hypothesis (or whatever) is, but I decided to try it out.  

Formula: 

 

Weights (g)

Final dough

%

 

 

 

 

Levain (80% hydration)

       130

 

 

Water

220

278

73%

 

 

 

 

 

 

 

 

 

 

 

 

Flour

310

382

100%

Unbleached white bread flour

265

              265

69%

Whole wheat

45

              114

30%

Rye

 

                  3

1%

 

 

 

 

Salt

9.5

9.5

2.49%

 

 

 

 

 

185

185

48%

Sunflower seeds

25

25

 

Pumpkin seeds

25

25

 

Sesame seeds (black)

15

15

 

Sesame seeds (white)

15

15

 

Oat porridge

105

105

 

 

 

 

 

Total dough weight

       855

855

 

     

 

Method:

1.3 stage levain builds (all w/w flour) from 6g of NMNF rye starter, into the fridge overnight.

2. Toast 30 g rolled oats separately from pumpkin/black sesame/sunflower seeds and separately from the white sesame seeds. Crush the white sesame seeds

3. Cook the oats over a low heat in 140g of water, until it’s a thick/stiff porridge.

Mix 105g of the porridge and all the seeds, into the fridge overnight.

4. Make the autolyse and leave overnight in the fridge.

5. 2 hours before mixing, take everything out of the fridge

6. Mix everything plus salt. Rest for 45mins.

7. 4 S&F at 45min intervals. Bulk ferment for 3 hours or until it’s got some good bubble action going. 

Pre shape, 30min rest. Shape, 1 hour on the counter, then into the fridge (19 hours).

8. Remove from fridge, score and bake at 240dC for 30mins with steam, then at 220dC for another 15mins, turn off oven and leave loaf in for another 5mins.  

 

The loaf sprang and bloomed fairly well. I'm pleased with how moist and soft the crumb is. Thank you oat porridge.

 

 The taste of this loaf is great, it has a nice nuttiness and a very mild sourness. Definitely YUM.

This is my third seeded loaf in a row. First one, wasn’t really what I wanted. It had just black sesame seeds and steel cut oats. Here's a pic of that loaf. 

 

I mixed in the seeds and oats on the first fold but didn’t get the distribution of the seeds right. The crumb was alright, but I found it a bit dry. I didn’t realise that the seeds would soak up quite a bit of liquid. So i decided to tweak the formula.

Last week was just seeds. I upped the hydration, skipped the steel cut oats (figuring i should just learn how to handle just the seeds first) and mixed the seeds in at initial mixing (not with folds). That turned out better, no more dryness and better distribution. Here's a crumb shot of that loaf: 

This week, i went back to try oats again (not steel cut this time). I'm really having fun with my seeded loaf experiments, but i think i'm done messing with this formula (for now). What to try next? 

Happy baking!

 

 

 

 

Comments

Danni3ll3's picture
Danni3ll3

All of your seeds are nicely distributed and your crumb looks awesome! I am sure it tastes fantastic! And good for you on persevering until you got what you wanted. 

Ru007's picture
Ru007

Glad you liked! Thanks for compliment. It does taste good. 

That the great thing about bread, even the ones that don't do exactly what you want, the process of making and especially eating them is fun! I just don't take myself too seriously.

Happy baking :)

Danni3ll3's picture
Danni3ll3

Gremlins or slip of the fingers ....

Danni3ll3's picture
Danni3ll3

Sorry...

hreik's picture
hreik

I love many grain and seed breads.  Yours must taste wonderful, plain or w cheese or just butter. yum.

I use a similar concoction w Flax (soaked overnight) and cracked rye (soaked overnight) plus toasted sesame and toasted sunflower. 

Ru007's picture
Ru007

That's very kind of you. I love seeds but i haven't had the chance to work with many different grains yet. 

Your loaf sounds wonderful. I've never worked with cracked rye before. I'll have to try it sometime. 

Ru

dabrownman's picture
dabrownman

way we like it here.  Have you tried fermenting the porridge and seed mix with bit if SD starter on the counter for a bit and then in the in the fridge overnight .  That might be an interesting experiment.  We ike everything about this bread.  It has to bake the best toast and sammys.  

Well done and happy baking Ru007 ,

Ru007's picture
Ru007

You're so kind. I'm going to try it toasted tommorow! 

I've never even thought of fermenting the porridge and seed mix. Hmmmm sounds interesting. Should I use fed SD starter or some straight from the fridge? 

dabrownman's picture
dabrownman

fridge but give it 4 hours on the counter with the prridge / seed mix before leting it rest i the fridge overnight.  That is exactly what we do here - the unthinkable!  Should be fun.

Ru007's picture
Ru007

a high rye this weekend, but now i'm so distracted by this idea :/  I'm so going to do it! 

I'm thinking of changing it up a bit though and adding some crushed pecans to the porridge to replace some or all of the seeds. What do you think? 

Thanks for the idea Dab. 

Happy baking

BXMurphy's picture
BXMurphy

Hi, Ru!

That's one amazing bread right there! The crumb is just perfect!

How was the chew on it? Was it soft and light or did you have to rip at it with your teeth?

For me, I think I'm leaning towards a lighter loaf that I don't have to work so hard to eat....

Murph

Ru007's picture
Ru007

Thanks so much.

It hasn't got much of a chew. Less than last week's loaf which just had seeds but more than the oat porridge loaf without seeds. Id say it's closer to soft and light side. 

Glad you liked it.

Ru

joc1954's picture
joc1954

Ru, this bread looks fantastic and I will have to bake it soon.

Currently I have 80% wholegrain kamut in fridge for final proofing. Will bake within 6 or 7 hours.

Unfortunately I will be again away from home - I am presenting at a conference in Zurich in Switzerland and will be back on Friday, so first possible bake is on Saturday.

I think I will bake this bread as it looks really so cool!

Happy baking, Joze

Ru007's picture
Ru007

I appreciate your kind words and the maths lesson! power(yum, 2) is probably the right answer! 

Please let me know how your take on the oat porridge seeded SD works out, i'm sure it'll be lovely, just like your other bakes. 

I'm looking forward to seeing your kamut loaf! 

Have a safe trip and enjoy the presentation. 

 

joc1954's picture
joc1954

This is 80% whole grain kamut milled at home (nothing sifted out) with 20% preferment of type 850 wheat flour which was combo of SD and sage YW.

The crust is prefect, the crumb could be more opened but as this is near a whole grain bread it is quite good. I could use more mature starter to get more open crumb but intentionally used very young to reduce the sourness as much as possible. Actually it is really hard to find any sourness, so regarding the sourness I am quite satisfied. I could say that the goal is reached. It still has the attributes of a SD bread but with a very very tiny sour taste.

Due to sage YW used it has very subtle aftertaste of sage which goes perfectly together with sweetness of kamut flour. This time  was freshly milled kamut flour quite thirsty and I ended with 84% hydration. Bulk fermentation 2 hours (30 minute autolyze included) @ 30dC, preshape, 30 minutes bench rest, shaping and immediate retard, baked straight from fridge after almost 12 hours. At that time the dough already started to tear so it was time to bake it. It was probably proofed around 80-85%.

I was following Dab's recipe for 100% kamut bread. So now I am aiming towards 100% wholegrain kamut - when the time arrives :-)

This Saturday I am baking your Oat Porridge Seeded SD.

Happy baking Ru!

 

 

Ru007's picture
Ru007

The crumb looks so soft and fluffy! Must've been very tasty. Nice job. 

You're a very talented baker and i think you're well on your way to mastering that 100 % kamut loaf. I look forward to seeing it. 

let me know how you like the oat porridge seeded bread and if there's anything you'd change. I'd like to hear your thoughts.

joc1954's picture
joc1954

Eagerly waiting for this weekend to come and will let you know the results.

joc1954's picture
joc1954

Unfortunately I got a flu and was not able to travel to Switzerland. So I decided to immediately bake your Oat Porridge Seeded SD.

I have made small changes - I used multigrain flakes (rye,oat, spelt, barley) instead of just oat porridge. The recipe remained pretty much the same, I did not an overnight autolyze in fridge, but shortened that to about 4 hours. I have changed the flour so instead of bread (white) flour I used type-850 flour (we call it here half-white), the whole wheat flour was milled at home. I have increased the amount of water in the dough to slightly more than 80% as I had feeling that the dough is too stiff. But later on I found that during the final proofing the dough was wet outside what is probably the result of added porridge. So next time I will stick to your original hydration of 73% (without counting the water for the porridge), The crumb is more dark due to type 850 flour used and home milled WW was at 100% extraction.

I was using very young levain and as the result the crumb is not so opened as yours but it has only a very tiny sour aftertaste (that was my goal). As I have flue which affected my tasting quite a bit I am here relying on my wife's taste and she is quite reliable. She said that this bread is one of my best breads. I am now eagerly waiting for the evaluation of my older daughter later today. Another reason for not so opened crumb is type 850 flour.

Bulk fermentation 3 hours and 30 minutes, 30 minutes bench rest, after being shaped the loaves were waiting on the bench for one hour and then retarded for about 12 hours, baked almost straight from the fridge (very short warm-up period).

Thanks for great recipe and happy baking Ru!

 

Ru007's picture
Ru007

Great job Joze! I think your crumb looks fantastic :)

I'm glad you got what you were aiming for in terms of the sourness. 

Yup, i learned after my first try at porridge breads that the porridge adds a lot of water. So now what i do is make an autolyse that feels stiffer than what i want for the final dough, but once i add the porridge it becomes a lot softer. For this loaf, i actually only used 210g of water in the autolyse and added the extra 10g after i had added the porridge and the levain because the dough wasn't quite as soft as i wanted. 

Next time, i'm also going to try using a mix of grains for the porridge, your mix sounds lovely. 

Thanks for trying this recipe, I'm really happy you liked it! 

I'm sorry to hear that your trip got cancelled, I hope you feel better soon! 

Ru

joc1954's picture
joc1954

In the mean time my daughter, my son in law and three of four children tasted the bread and they really liked it. I gave some slices to our neighbors and they just said with full mouth: yum, yum,.... So it is really a great success.

Thanks for the suggestions regarding the hydration of the dough in which you incorporate porridge. This was the first time I was baking with porridge and according to the results porridge will become my standard add-on.

I did another experiment today with rye starter which I got from Josey Baker last week and I used Dab's 3 stage levain building. Now I am waiting for the evaluation of bread from my grandchildren. The outside looked great but would like to hear how sour it really was.

Thanks for sharing this recipe here at TFL. Happy baking Ru!

 

Ru007's picture
Ru007

Can wait to see your next bake. 

Ru

MichaelH's picture
MichaelH

 

You continue to amaze, thanks for posting.

Ru007's picture
Ru007

The TFL is community is really special.

Thanks for having a look at my post and for such a lovely compliment :)

Happy baking. 

Isand66's picture
Isand66

This one looks great Ru.  Great crumb and it must taste as good as it looks.

Happy Baking!

Ian

Ru007's picture
Ru007

You're so kind.

Glad you liked it :)

Ru

alfanso's picture
alfanso

great write-up and photo documentation.  And wonderful creamy looking crumb.  Taking a lead from one dbm, I surmise.  The only thing missing is a goofy dog-driven narrative to accompany the dialogue.  

Ru007's picture
Ru007

I wish i had a baking assistant (of the k9 variety of course!), but for now, its just me! 

I'm glad you liked the post, i'm really having fun with my posting these days. Its a nice creative outlet. 

Looking forward to your next bake :)

Ru

 

dabrownman's picture
dabrownman

in the bed and then after I got everything washed and trying to put everything back on the bed she peed on the sheets again while they were on the floor.  

Jeeze she has been a really bad. if determined,  Doxie of late and really mad about something I did to her .  She has been demoted back down to Apprentice 3rd Class and likely to live out the rest of her life in the kennel if she isn't adopted by some fool.

Danni3ll3's picture
Danni3ll3

She probably has a bladder infection. Poor thing!

Ru007's picture
Ru007

Althoug i doubt she'd be willing to part with you for anything.

If she is acting up because of something you did, just give her time, i'm sure you'll be forgiven soon.

But i really hope she's not sick though! 

dabrownman's picture
dabrownman

This is the 2nd episode of this the last one a couple of months back.  So now she isn't allowed on the bed and, since she ate her bed the other day when I put her in the kennel when I went out to do some grocery shopping, now she has to sleep on the floor!  She is really one determined German who never gives up........... and holds a grudge.

Danni3ll3's picture
Danni3ll3

Years ago when we first moved to Thunder Bay, none of us spoke English with any smidgen of fluency, nor much vocabulary for that matter. Someone called the house to ask some questions and my parents stuck me on the phone. So when they asked me what my dad did, I told them that he polished the saws (my dad is/was a saw filer) and that my mom was sick in the head (she had chronic migraines for a couple of years). I still get teased to this day about that and your comment about poor Lucy brought those memoties flooding back. :-D

Seriously though, you might want to get Lucy checked out if these are new behaviours. 

joc1954's picture
joc1954

for my grandchildren again. When asked, my older daughter chose this bread for the weekend bake. This time the hydration was lover (around 70%)  and I was using kind of a white bread flour so the oven spring was really great.

Happy baking and nice weekend Ru!

 

Ru007's picture
Ru007

You've taken this recipe and made it work for you. That's really the best compliment :) 

Your loaves look great!! I'm sure they tasted wonderful too.

I hope you found the dough easier to handle at the lower hydration?

joc1954's picture
joc1954

Definitely the dough was not wet outside during final proof. As the flour used was stronger it also hold better the shape when placed in DO. The oven spring was better. I have no problems with shaping wet dough, but a stiffer one is just more easy to handle.

In the mean time I did another loaf with a combination of spelt, rye and wheat flours and that was great as well, but I found that the prolongated autolyse in fridge was not so beneficial for this combination of flours and the final dough was quite slack despite low hydration. Therefore in my last attempt I did just a 30 minute autolyse with a stronger flour and the result were two loaves from the picture. Maybe I will even get a picture of the crumb if my second grandson will take a shot. But just looking at them I knew that the inside should be terrific as well.

I like to experiment or better say adjust the recipes for my local flour or combination of flours and also adjust ingredients that I can buy here. 

This bread will always be on my top list.

Have a nice weekend! Joze

 

Ru007's picture
Ru007

I'm glad you're making the recipe you're own and figuring out how to make it work well for you. 

i've got a porridge loaf dough in the fridge now. This one is double fermented! i added some starter to the porridge and left it over night :)

have a great weekend too Joze :)