The Fresh Loaf

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Oat Porridge Bread from Tartine 3

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isand66's picture
isand66

Oat Porridge Bread from Tartine 3

I have been wanting to try this recipe since I saw the post about it on the A Breaducation site here.

CHERRYBLOSSOM

The crumb on his bake was nothing short of fantastic and looked like it would melt in your mouth.

I followed his directions mostly with a few exceptions.  I used my Bosch Universal mixer to mix up the dough for the most part except I did mix the salt in by hand.  I also held back around 25-30 grams of water in the final dough as I felt it was already more than hydrated enough which I believe was the right decision.  I used freshly ground whole wheat in the starter and in the main dough along with KAF bread flour.  I omitted the wheat germ like he did but next time I would definitely add it for some extra flavor.  I also baked this on my stone rather than in a covered dutch oven.

Since he used the dutch oven I think it did really help him get such a dark crust so maybe next time I will try that as well.

CLOSEUP1

He let his dough bulk ferment for 4 hours and I only did it for 3 hours which was more than sufficient in my case.

In the end I am really happy with how this turned out.  The crumb is nice and open with a custard like feel and the bread tastes great.

CRUMB1

CLOSEUP2

CRUMBCLOSEUP

For the next go around I would add more whole wheat flour and I'm also going to use the porridge method with some different grains.  I want to try and use the porridge method using my usual technique with a larger amount of starter and a cold bulk fermentation and see if I can get similar results.

Happy Baking and Happy Mother's Day!

FLOWER1

FLOWERS2

HOSTACLOSEUP

BIRDFEEDERS

 

Comments

CeciC's picture
CeciC

Nice loaf Ian!

i really wanna have a bite of ur loaf!! It must be ffantastic

Ur hard work with your garden has definitely paid off! Very pretty flowers

isand66's picture
isand66

Thank you.  This one really does taste great and is worth trying.  I can't wait to experiment with it now and try some new variations.

The gardens are finally starting to grow...this is only a few spring flowers as my summer flowers are really my favorites.

Regards,
Ian

dabrownman's picture
dabrownman

Ian's yard is pretty spectacular.  The bread is also very good too.  Really like the crumb in this one too. I'm with you on the wheat germ but would be tempted, since you have a mill now, to sift off the hard bran bits and combine them with the germ and then toast them to make Toadies and then porridge them to get them soft again.  Can't think of a better flavor enhancer for bread. 

Love your garden photos and Lucy says HI to all of her Long Island buddies.

isand66's picture
isand66

Thanks DA.  We're finally getting some nice weather so the gardens are starting to bloom.  I really like the way this one came out and can't wait to try some variations.  I like your idea about the toadies and sure that would make this even better.

Hi from the gang here to you and Lucy.  I will post another bread probably tomorrow or Monday that I made a few days ago.  I know you will like this one as it's mostly whole grain with just a little bread flour.

Happy Baking!

Ian

golgi70's picture
golgi70

These porridge breads are pretty darn good.  Best part is how long they keep.  I've found they are best sliced after a 24 hour rest though.  But who can wait?

 

Cheers

josh

isand66's picture
isand66

Thanks Josh.  I have noticed that they tend to keep nice and moist for a long while and they sure do taste good.

I'm looking forward to using this basic technique to explore some other formulas with some other grains soon.

I certainly can't wait 24 hours....it's way too torturous :).

Regards,
Ian

emkay's picture
emkay

Your oat porridge bread looks great. I can smell the lovely aroma from here! And I am envious of your lovely garden. I can hardly grow anything here since I live in the foggiest part of San Francisco.  I have a mature meyer lemon tree that produces some fruit (about 50 lbs a year) but that's about it.  

isand66's picture
isand66

Thanks Emkay!

I appreciate your kind words. 

My wife and myself do enjoy gardening as it's always interesting to find new plants each year.  Sorry about your foggy weather, but SF does have some other good points and that lemon tree must be a treat.  I just saw one at a nursery today but I know it would have to be brought inside in my zone so it's not worth it.

Regards,

Ian

Syd's picture
Syd

Mmm, now that is a loaf I could sink my teeth into.  Looks and sounds delicious.  Nice pics, too.  Your garden is coming along nicely.

All the best Ian,

Syd

isand66's picture
isand66

Appreciate your kind words.

It's hard not to like this one.  It's one of those breads you can eat without even adding anything on it.

We are finally getting some nice weather...it was almost 80 degrees F. yesterday and today should be similar so it's good for the flowers and me!

Regards,
Ian

Mebake's picture
Mebake

Sounds delicious, Ian. Love that coating of oats and the contrasting golden crust.

Nice job!

** Edit: i can't see your blog links as they are blocked in my office pc, but i'll blindly take your word for it ;)

Khalid

 

isand66's picture
isand66

You know I would never lie to you!  Stretch the truth maybe...:)

You would like this one and should give it a try when you get a chance.  I'm going to do some modifications soon and see if I can get some more whole grains into it with similar results.

Look forward to your next post my friend.

Regards,

Ian

bakingbadly's picture
bakingbadly

Just by the sounds of "porridge bread" I can already imagine a pleasantly moist crumb. And I was right, judging by your description. :)

All in all, your loaf looks fantastic, including your garden (I'm envious). However, I look forward to your adaption of the bread. Using other grains for the porridge sounds like a great idea.

Jolly bakings,

Zita

isand66's picture
isand66

Thank you Zita.  This was indeed a great bread.  I'm having a nice corned beef sandwich now and it's delicious.

It might be something you may want to experiment with for your customers when you have some time to play.

Look forward to your next update on your baking adventures.  P.S. I think it may be time to update your name...you are far from a bad baker..quite the opposite!

Regards,
Ian

bbegley's picture
bbegley

Nailed it!

isand66's picture
isand66

Thanks!

varda's picture
varda

Ian,  That bread looks great and I love the fact it keeps so well.   I am a little mystified by the long ferment and proof times in tartine and I see you cut back.   How can you go so long without overfermenting/ proofing?   It seems the healthier the starter, the quicker it gets the job done, and I've had to cut back from Hamelman's 2.5BF 2hr proof to less than that for a lot of breads.   But tartine goes much longer.   Anyhow looks like your garden is popping.   -Varda

isand66's picture
isand66

Thanks for your comments Varda.  This was my first type of Tartine bread and it was a challenge with the timing.  I made another version using a bulk cold fermentation and I didn't get it right and ended up with the midtown tunnel running through the baked bread.  I'm going to continue to do some experimenting and see if I bump up the amount of levain and follow my usual procedures if I can get similar results.

I think if I can figure out a more convenient way to make this bread you may want to consider adding it to your mix as it is a pretty amazing bread.

The garden is finally starting to shape up after the long winter.  Still have a bunch of work to do outside but at least it's not cold out :).

Look forward to hearing about your further adventures and I'm hoping i can get up your way this summer to visit you at one of your markets.

Regards,
Ian

CAphyl's picture
CAphyl

Ian:  I really want to make this bread.  The cooked oats make me think about a cold and blustery day, but your outdoor scenes are so beautiful. I will have to work on my oat supply (I depleted it with my last bake) and plan accordingly!  Wonderful baking...thanks for sharing.  Best,  Phyllis

isand66's picture
isand66

You will like this one Phyllis for sure and I hope you try it soon.  You have to really pay attention to the dough and not the clock or it will over-proof.  I finished the last of it the other day and I just refreshed my mother starter so I can try another version of it this week.

Look forward to seeing how yours comes out.

Regards,
Ian

macord's picture
macord

First, I am new here, and this may not be the right place to pose a question.  If not, please let me know, and I will repost it.

I have a sourdough starter (from KAF) which I have maintained for nearly two years, with a now-complete ability to produce leavening.  I feed it about every 10 days with equal weights of AP flour, water, and old starter.  I let it sit for 1-2 hours at room temp, then back to the fridge.  It seems that there is only the retention of the flavor, with little, if any, yeast activity. I have clearly selected for the bacteria, and would like to add yeast  Is there something I can do other than add yeast to the pre-ferment?  I would .like to have a complete starter, rather than adding commercial yeast.  Any suggestions?  Thanks for your time.

Mike Acord

isand66's picture
isand66

Probably not the right place to post your question, but I will try and help you anyway.  First, you probably need to let your refreshed starter sit for at least 5-8 hours or longer at room temperature until it reaches its peak and then you can refrigerate it.  That is probably why you are not getting enough rise out of your dough.  Try that first and let us know what happens.  You should keep it out until you see some nice bubbling going on.  Also, how much old starter are you using to start your refreshed starter?  You should use about 1/2 the amount to fresh flour and water for a 100% or so hydration starter.

limmitedbaking's picture
limmitedbaking

Hi Ian, nice loaf and spring pictures! Your description of it sounds amazing too. I guess I would have to bake this one sometime soon!

isand66's picture
isand66

Thank you.

I highly recommend it.

Regards,
ian

Darwin's picture
Darwin

beautiful crust & crumb :)

isand66's picture
isand66

Thanks Darwin.

Appreciate your comments.

Regards,
Ian