Tartine No. 3 Toasted Millet Porridge
Another of the porridge breads from Tartine No. 3. For this, the millet seeds for the dough are toasted and then cooked. Having absorbed all the water from cooking, they are added to the dough after the first couple stretch and folds (an hour into the bulk ferment). Compared to the two oat porridge breads in the book (fermented and not), this one uses less of the "porridge" grains. I think it may have contributed to a lighter, airier loaf than the oat ones. It was certainly easier to incorporate the millet into the dough than with the cooked oats; the millet cooks up more like rice than oats. The crumb is soft and moist. I love the crunch of the seeds on the crust. I think this will make a really nice sandwich bread.