Cranberry 12 Grain Porridge Sourdough
I made up this recipe using a true cooked porridge method rather than a soaker which is my usual method when using porridge grains. I followed the method outlined by Ian and Laurie. To be honest, I am not sure that the results are worth the extra pain in the neck especially when making 4 batches of this. The crumb seems to be softer and hold more moisture but I should try this as a soaker as well. Unfortunately, I don't have enough of the 12 grain cereal I used to repeat this using a soaker. Anyhow, on to the recipe:
1. Toast 150 g of Daybreak Mills 12 grain cereal in a dry frying pan.
2. Mix 345 g of water with 75 g of organic plain yogurt. Cook toasted 12 grain cereal in 3/4 of the water mixture until creamy and grains are al dente.
3. Add the remaining water mixture to the porridge as well as 100 g of dried cranberries. Let soak overnight.
4. Autolyse all the above with 550 of unbleached flour, 202 g of multigrain flour, 200 g of freshly milled einkorn, 50 g of freshly ground flax seed and 555 g of water. Mix well and let sit for about an hour.
5. Add in 22 g of salt, 266 g of 80% levain and 20 g of water. Use the pinch and fold method until everything is well integrated and there is some gluten development.
6. Do 3 sets of folds 45 minutes apart and let rise until double. To be honest here, there was a slight detour to the fridge when I had to meet friends for a walk. When I got back, I let it finish rising which only took a few minutes. I actually like the little trip to the fridge because it makes the next steps much easier.
7. Divide into 3 loaves, shape loosely and let rest for 15 minutes. Reshape tightly and put into rice floured bannetons seam side down. Cover bannetons with plastic bowl covers and put into cold fridge for the night (~10 hours). In this case, because of the little side trip to the fridge earlier, I let the loaves sit on the counter for about a half hour to give the proofing a bit of a kick start.
8. The next morning, preheat the oven and the dutch ovens to 475 F. This usually takes at least 45 minutes. Load the loaves seam side up and bake covered at 450 F for 25 minutes. Remove the lids and bake at 425 F for a further 25 minutes.
9. Let cool and enjoy!
Crumb shots:
This was delicious! I might add a bit of honey to it next time.!
Comments
Your combinations look so good. I wanted to let you know I made the dried fruit SD again yesterday. Made 5 loaves as I 1 1/2 the basic measurements. Worked like a charm. I used a double levain...200 g of a rye and 200g of a durum. The flavor was amazing today. It rose really well and I didn't put in the cinnamon. Also I have found that my starter really likes durum, I get mine from Breadtopia. The levain was started with about 25g and it tripled in a couple hours when I added some more to get it up to 200g it zoomed to the top of the container in an hour !! So if you might want to feed with durum to see if your yeasties like it . c
I enjoy the extra layer of flavors and "tooth" that multigrain cereals bring to a bread.
Paul
Your loaf is lovely as is but I believe you had an aromatic-cinnamon- in the original loaf. I have found that adding ground coriander and cardamom (esp green cardamom seeds freshly ground) are wonderful aromatics to use in a fruited whole grain, multigrain loaf.
Thank you for the beautiful post!
I love cardamom and coriander would definitely add to the flavour.
This looks great! Glad you gave the cooked porridge method a try even if it didn't convince you to switch over :). Yiur crumb looks perfect and I'm sure the taste was as good. I have a couple of porridge breads I made last week that I have to post soon.
Regards,
Ian
I am doing another “true” porridge bread using kamut flakes this weekend. I am finding that the bread is staying nice and soft longer. Is that usual?
I do find that the bread will keep for over a week easily before going stale or getting moldy.
Look forward to your next post.
Adding a cooked cereal to a dough contributes a starchy gel in the same way that using tangzhong or water roux-as long as it is not in too high a concentration. I'm sure island66 (Ian?) would know the percentage that works best. Both of you have beautiful posts- can't wait to see both!
I'm glad that you gave the cooked porridge a try - with your usual splendid results!
I do find that the crumb feels more moist and that it stays that way longer when I've cooked the porridge, but I can definitely see why you would question whether the extra work involved is worthwhile, especially with how many loaves that you are making.
I'm looking forward to hearing your thoughts on cooking the kamut flakes, since those are so naturally hard that I suspect that cooking them will give you a completely different end texture than the scald / soak.
Your pics have me drooling here...
Nice job!
My porridge bread never looks this open and tender. I have to try using yogurt and flaxseed you use in most of your breads. As usual, I can recognize your breads just by its signature look.
to remember proofing seam side up and scoring before baking. Since I bake six loaves at a time, the faster I get them in the Dutch ovens, the less heat I lose in the oven. Scoring would really slow that down. So I do what Forkish teaches, and proof seam side down, and let the seam rip open during baking.
As to the flax, the idea came from MutantSpace‘s recipe. I could add a fair amount of water and the dough mixed very easily for the autolyse. After resting, I found that the dough had absorbed a significant amount of the water and it was so much easier to shape. I attributed that to the ground flax seed so I always include it now. I grind it fresh in a bullet each time because ground flax goes rancid very quickly. It also adds a lot of nutritional value.
The yogurt makes the crust and crumb more tender which solved the complaints I was getting from friends that the crust was too thick and tough. Once cool, the loaves go into ziplock bags which also helps with the crust issues.
I hope this helps.
This will be my 1st ever porridge bread. In step 3, does the porridge soak overnight at room temp (cool house), or is it chilled because of the yogurt?
Also, for the purpose of scheduling can the porridge hold in the fridge for a few hours in the morning before I start mixing the dough? If so, does it need to warm up before proceeding, or can I just use warmer water to get a good dough temp? So many recipes here go straight from making porridge to mixing, so I'm unsure and want to do it right the first time. This bread looks amazing - I'm imaginging the aroma & taste already! Thanks.
The porridge just sits at room temperature overnight and the next morning until I need it. No chilling. If you feel the need to chill it, then yes, let it warm up to room temp or use slightly warmer water to counteract the chill. I don’t worry about the porridge sitting out because the yogurt is cultured which means it won’t go bad in a few hours at room temp like milk would and it is cooked into the porridge anyhow. Just be sure to keep things as clean as possible to prevent bacterial contamination.