The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Porridge Leek Squared Bread

Isand66's picture
Isand66

Porridge Leek Squared Bread

I asked my wife to buy me a few bannetons for Hanuka and she bought me enough to start a bakery :).

The first one I used was a square shape.  I at first was going to use the square one and a batard shape but after dividing the dough realized I needed to use all of it to fill the square version.  After combining the two dough's together I probably degassed them a little too much which resulted in a tighter crumb than expected.

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I ran out of milk so I used heavy cream in the porridge and added a little maple syrup to sweeten it up a bit.

The porridge combined with the roasted leeks really made this one taste exceptional.  You can taste the extra sweetness from the maple syrup and the cream just added to the softness and moisture level of the crumb.

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Here are the Zip files for the above BreadStorm files.

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Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the heavy cream called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the cream is absorbed.  Add the remainder of the cream along with the maple syrup and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, and salt and mix on low for 5 minutes.    Next, add the roasted leeks and mix for 1 minute until incorporated.  You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Comments

dabrownman's picture
dabrownman

smaller batards in the square rather than degas them by putting them back together.  Then I would have called the result a really bad attempt at a fendu:-)  Lucy says any dog that puts their bum down in snow has to be one hot dog  - just like her!   Lucy says she has never used leeks in bread either.  Glad to see you have yet to hit the auto parts store looking for bread ingredients!  Roasted leeks. maple syrup and cream has to be an Ian bread.

Does it taste like a weak onion bread?  Very interesting form sure.  Lucy says to tell the black ones to get and keep their butts out of the snow for heaven's sake! 

Well done and happy baking Ian.

Isand66's picture
Isand66

Thanks DA.  Your plan would have worked I'm sure and may have to try something similar next time.

Lucy would have liked this one.  The leeks are not as strong as onions but I didn't use a lot of them so it was very subtle. 

Lexi and Max like the snow but they told me a trip to the hot desert in Arizona would be preferred :).

Happy Baking!

 

dabrownman's picture
dabrownman

the double post gremlin is back

Flour.ish.en's picture
Flour.ish.en

I love baking porridge bread; the aroma is usually so amazing and enticing. I have never put leeks in my bread. Leeks and cream go so well together. A fantastic idea I'd borrow in my future bake. The square banneton is such a neat looking tool. I can use a gift-basket-full of these goodies.

Isand66's picture
Isand66

Glad you liked the bake and it can inspire you to try something similar in the future.

Look forward to hearing about your next bake.

Regards,
Ian

Lechem's picture
Lechem (not verified)

Nice idea and an interesting shape. Never heard of leek in bread but now I've seen it why not a potato and leek bread?

How did it taste?

Isand66's picture
Isand66

I agree 100% that potatoes would go great with the leaks.  The bread tasted great with the porridge add-ins and cream along with the leeks.  It is a nice hearty bread but very creamy.

Happy Baking!

Ian

PalwithnoovenP's picture
PalwithnoovenP

It sounds very delicious.Potatoes would surely go well in this bread. In the hotel it was always my task to this potato starter. Mashed potatoes, a ton of leeks, bacon with Swiss, Cheddar and Parmesan baked until top is brown and crispy then served with some sour cream! I'm salivating, I really love that one!

Isand66's picture
Isand66

Thanks for your kind words as usual!  I'm trying to diet and lose a bunch of weight and you're making me salivate thinking about those loaded mashed potatoes!

I definitely will make a potato bread with leeks in the near future and some crisp bacon may find its way into the mix.  Of course some cheese can never hurt either :)

Regards,
Ian

Ru007's picture
Ru007

The shape is so cool. 

I think Abe is onto something with the potato and leek idea. 

In any case your loaf looks great, sure it was yum 

Great bake Ian! 

 

 

Isand66's picture
Isand66

Thanks Ru.

I was very happy with the way the shape turned out as well.

Look forward to your next post.

Regards,

Ian