The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine 3 barley porridge - help incorporating porridge

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Pizza Fool's picture
Pizza Fool

Tartine 3 barley porridge - help incorporating porridge

Weird photo but completely delicious bread. My second favorite so far from the new book, after sprouted amaranth.  Very annoying to incorporate the porridge.  I have arthritic fingers, so it was painful as well.  Took maybe 10 or 15 minutes to squish it in after the second S&F.  I figure it was so difficult maybe I should try it the dough hook in the kitchenaid on lowest speed next time?

Also, I prefermented the 250g of barley flakes in 500g of water and 1TB young leaven for 7 hrs before cooking it on stove, but after 7 hrs the water was soaked in and it was very stiff to stir on the stove.  He mentions that oats are thirsty and need 750g water - maybe the same for barley?

Julie McLeod's picture
Julie McLeod

I haven't made the barley porridge bread but have done the oat porridge bread from Tartine No. 3 a few times.  I find it's weird incorporating the gummy, cooled oat porridges into the dough as well.  I must admit that I don't do it very thoroughly - I just squish the dough until it's somewhat distributed, probably for less than a minute. I haven't noticed any clumps left by the time I do the shaping after the bulk ferment.  

As far as cooking the porridge, I notice that my oats never cook up the way he describes with the ratio of oats:water that he prescribes.  I always end up adding more water and I've tried various types of oats, steel cut, Scottish, and flaked.  I wouldn't hesitate to add more water to the barley flakes after fermenting to get it to a porridge-like consistency.

Pizza Fool's picture
Pizza Fool

Thanks, Julie, that's helpful. I do find that there are clumps when eating it, but they don't bother me. Certainly less clumpy than the pan loaves with barley. Have you done the prefermenting and find it makes a difference?

Eli

Julie McLeod's picture
Julie McLeod

Hi Eli, I made the Fermented Oat bread a couple times and I thought the flavour was improved.  The first time, I fermented steel cut oats for almost three days before cooking them.  The other time, I used flaked oats and fermented for perhaps 12 hours.  Those were so soft afterwards that I didn't even bother cooking them before adding to the dough.

Pizza Fool's picture
Pizza Fool

Thanks, Julie. I guess cooking the oats is just to soften them anyway. Hmm, maybe my barley was soft enough without cooking as well. Maybe that's why it didn't behave like a porridge on the stove.

daria_m's picture
daria_m

Hi, Eli! I've also done porridge bread from Tartine 3 and they are great, actually I don't follow much water percentage, as where I live flour and grains are all definitely different from one Chad uses. The easiest way for me to incorporate a porridge is to spread the dough gently on the wet table, like for doing roll and spread porridge on top in an even layer, than with help of scraper "close" it inside, starting from corners folding to the center and then try to knead a little.

If you have time, try also his buckweat-chocolate cake, I've tried it last week, it's really delicious!

daria

Pizza Fool's picture
Pizza Fool

Awesome! Thanks, I'll try that. I guess there's no danger of deflating the dough at that point cause there've only been two S&Fs.