Potato Cream Cheese Multigrain porridge loaf
This is my first attempt at Isand66 recipe last weekend.
Friday night mixed levain and left it overnight on the bench then refrigerated
36 g starter + 114 g flour + 32 g spelt
Saturday morning mixed & cooked porridge ingredients then allowed to cool
45 g rolled oats (extra here as no flaked barley), 25 g oat bran, 19 g kibbled rye and 362 g water.
Diced potato and roasted until tender and allowed to cool
13:00 weighed out flours. 64 g whole grain spelt flour, 45 g finely reground durum, wholewheat flour 127g and my attempt to get something like a french style flour - a mix of 90 g white cake flour(plain flour) and 76 g bread flour. Added 144 g water. It was way too dry so I added 45 ml extra water. It was still too dry but I was too scared to add extra until all ingredients incorporated. Left to autolyse for about 15 - 20 minutes. Tried to mash potatoes, no good, too rubbery so I blitzed them and ended up with very small chunks.. I added the 89 g potato, all the porridge, 16 g oil, 146 g cream cheese and 14 g salt. I was really struggling to incorporate the ingredients as the autolysed flours remained in very firm solid chunks. Transferred dough to mixer bowl and attempted to use dough hook but it wasn't much help so I changed to the paddle. It helped a bit and so I changed back to the dough hook and added all the levain and mixed for a few minutes. It was better but not great. Tipped dough (if you could call the wet, sticky mess that) out onto the bench and the hand kneaded trying to squish all the dry dough lumps. It was just a sticky gooey mess and was soooo wet and sticky that I added 60 g bread flour, something I very rarely do. It helped.
Finally after working the dough for a total of 30 - 45 minutes I could leave it 15 minutes to rest, then did 3 lots of stretch and fold every 30 minutes then at 4:30 pm left it to bulk ferment. It puffed up beautifully so at 7:15 pm I preshaped into 2 approx 750 gm batards and rested 15 minutes before shaping and popping into the refrigerator over night.
Sunday morning I scored and baked in hot oven 250 degrees C for 15 minutes lid off the DO, dropped temperature to 235 then baked for a further 15 minutes lid off. Internal temperature was 209 degrees F.
Not a huge oven spring but crumb is really soft with a thin crust and it is lovely. will try again someday soon.
not sure what caused the denser line at bottom of loaf - underbaked? underproofed? any ideas appreciated.
Should I have just baked the potato whole then diced and mashed? I have used mashed potato but not roasted a mashed so think I got it wrong.
Leslie
Comments
in the dough. How is it after 24 hours? It looks soft.
So sorry about the spammer above.
I have frozen most, so will take another look at it. It was a really wet dough as I said and really you couldn't really say it was kneaded, rather spread out and flattened, squished, twirled around! lol... it was like no other dough I have handled and I thought this will not turn out well at all. my dough scraper was a huge help. so yes probably the extra water I put in was probably wrong!
at the base. When you say too much moisture, did you mean the dough or should I have left it in the oven for longer to dry it out a bit? I haven't had this before.
Leslie
The crumb bubbles have a flattening look about them which might indicate over proofing, easy to do with a higher hydration change. Sooner into the fridge may help
shortenor slow down the bulk ferment if that's the case. Cooling it may help with final shaping.The white spot on the crust I'm contributing to the light reflection throwing the colours off in the photo. Crumb is nicely browned all around so leaving it longer in the oven might help dry out the loaf but the crust will darken too. Could just turn off the oven with the door ajar for 5 to 10 minutes.
I think next time I will definitely shorten BF and probably do as you suggest turn the oven off and leave a bit longer.
Leslie
Sorry you were having so much difficulty incorporating the ingredients. I usually hold back some of the water and add it after I add all the other ingredients as needed. I've used mashed potatoes and roasted potatoes. I suggest next time add the potatoes with the flour and let it autolyse that way. It will be easier to incorporate the other ingredients I think if you do it that way.
I have had that dense bottom issue as well from this style of bread. It could be a timing thing or a shaping thing. I am actually not positive myself. Based on your crumb it looks like you got a nice moist one but it may have been slightly over-proofed. I hope you give this one a try again as I think it's worth the effort and sounds like yours tasted pretty good too :).
Regards,
Ian
it does taste great and I will try again at some point. I really need to get more liquid into dough at autolyse point so may need to reduce liquid in porridge or the levain build. also may bake a bit longer.
thanks isand66 its a lovely bread.
Leslie
Porridge is another form of roux or tanghzong, so check the cereal %. I remember reading about tangzhong as being helpful to a dough between 5 and 10% of total flour but higher percentages actually started weighing down the crumb.
Potatoes do something similar. You might have to figure the "dry" portion of the potato into the total flour weight. Potatoes can vary greatly (also in colour.)
The figures can't be too far off If Ian can make it work.
so skilled. So I need to sit down and carefully recheck my calculations. the tanghzong suggestion is a really great hint. We had some again with dinner tonight, toasted and it such a thin great crust and delicious soft crumb it is definitely worth the effort to get it right. thank you Mini
Leslie