Oatmeal porridge bread with extended proof
Today I baked two loaves of oatmeal porridge bread, about 12 hours apart. The plan was to bake them one after the other (I bake in my cast iron dutch oven and only have the one, so simultaneous baking is out). However, I wound up needing to run an extra errand this morning so the second loaf of bread was left in the fridge all day, until I had time to bake it and it had cooled off enough that I felt OK cranking the oven to 500 degrees.
The recipe I used was from Tartine No. 3. The texture of this dough during folding was very different than previous loaves; almost stringy, and it felt lumpy during shaping. Perhaps I didn't distribute the oatmeal as well as I should have.
Here is a pic taken 2 hours into bulk fermentation:
Both loaves were proofed overnight in the fridge. Loaf #1 was baked after a 14 hour proof. Here it is just before going in the oven:
And after coming out:
We had some with lunch. The crumb was moist, the crust chewy. It was tasty, but mild. No noticeable sourdough tang, especially compared to the spelt-wheat bread (I did a toast off, because why not?). Both were good, though I preferred the spelt-wheat for toast. I think the oatmeal might be better for sandwiches, especially PBJs where someone who will remain nameless might not appreciate tangy bread.
Here is Loaf #2 just before going in, after a 26 hour proof:
And after baking (I used the same slash pattern because I was curious if they would get similar oven spring; since we already ate some of Loaf #1 it shouldn't be hard to tell them apart):
I'll edit to add crumb pics and flavor notes when I slice it. Right now it's cooling.
Edit: here's a crumb pic. The inside is very moist, almost tacky. I must not have baked it long enough. :( It will make good toast, though. Flavor is indeed more tangy. The flavor is quite good, though the texture leaves something to be desired. Oh, and I clearly need to brush excess flour off my loaves before baking.