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.
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.
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.
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!