The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Durum Ricotta Porridge Bread

Isand66's picture
Isand66

Durum Ricotta Porridge Bread

I love any bread made with Durum flour so I figured it would be a good idea to combine some fresh ricotta cheese along with a Durum starter and a porridge made with rolled oats and pearled barley.

The only problem with this bake was due to my stupidity I forgot to add in the starter which I had left in the bottom draw of my refrigerator.  The only reason why I realized I had forgotten it was due to the fact I was looking for something to snack on and discovered my error.  The lack of starter caused me to omit 95 grams of the water I was originally going to use.  Fortunately, I was able to add the starter back into the dough since it was only bulk fermenting for around 1 hour.

The end result was still a tasty loaf with a nice moderately open moist crumb.  It made great grilled bread and really was an excellent loaf.  If I had added more water it would have been a little more open and moist but all in all it was a success.

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Durum Semolina Porridge Bread (%)

Durum Semolina Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions

I made a 2 step levain by using my AP starter which is kept at 66%.

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  Next add the ingredients from the second levain column and mix for a minute.  Wrap with plastic wrap and let it ferment until it doubles in size.  You can use it immediately or refrigerate overnight and use the next day.

Oat Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge and salt and mix on low for 5 minutes.  Now add the cheese and mix for another minute.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

 

Comments

bakingbadly's picture
bakingbadly

Thank goodness bread is very forgiving. Despite mishappenings, they can still turn out delicious! It's been a long while since I last experimented with durum but your post has spawned some wild thoughts.

Best wishes to you and jolly baking, Ian. 

Zita

Isand66's picture
Isand66

Thanks Zita.  Let me know how your experimentation comes out.  This one was tasty.  I just finished the last slice a few minutes ago for breakfast.

Regards,

Ian

CAphyl's picture
CAphyl

Ian: it looks perfect. I know I would panic when I remembered about the starter, but the bread looks wonderful. I will have to make a few of the porridge breads of yours this fall. Thanks for sharing. Best, Phyllis

Isand66's picture
Isand66

Thanks Phyllis.  I have to admit I was real mad at myself for leaving it out.  I always take all the ingredients out ahead of time so I don't do something so careless, but this time I was doing too many things at the same time. A good save at least.

I have another concoction about to go in the oven this morning which I think you will like as well.

Look forward to your next post as well.

 

Regards,

Ian

grdresme's picture
grdresme

the pictures are mouthwatering... I'm sure the real thing is even better! 

Isand66's picture
Isand66

Thanks grdresme.  This one did taste real good.

Regards,

Ian

dabrownman's picture
dabrownman

sneak an autolyse in there:-) Cheese, porridge and semolina .....yep that's an Ian bread,  This one looks really good inside and out.  Love the bold bake on the crust.  Has to taste great.  Put a little oil in there and you might have a fine pizza crust too!

The house sitter said poor Lucy thought she was going to die with all the rain we had here about 5" in one day - a new all time record, for a place that only gets 7" a year!  We were in Galveston visiting our daughter for her white coat ceremony so we missed it - yeah!.  The road to our house was blocked off last night from the lake overflowing on one side so we had to go around and come in from the back side.  Not sure how my wife is going to get into work this morning.  The freeways are clear but he surface streets are still a mess.   It was also a chore cleaning up the pool this morning but thankfully it is too wet to mow the grass.

The bread looks great Ian. Lucy says Hi to her buddies and

Happy baking

Isand66's picture
Isand66

Thanks DA.  I saw photos during the football game last night.  We had the same thing a few weeks ago here, but fortunately I escaped with little damage other than a tree branch falling on top of my screen house.  Glad you didn't have any flooding as I know Lucy is not a big swimmer :).

This one did taste good.  Have another version ready to go in the oven right now.  No extra autolyse this time!

Happy Baking and Painting!

Lexie had her first obedience class this past Saturday.  Max was not too happy being left at home :(.  They both give a big woof-out to Lucy!

Ian

dabrownman's picture
dabrownman

obedience school puts a smile on my face.  She's barely smart enough  know her own name and her only trick is when you say kennel, she heads for it and gets in.  I like to move it around  when she is outside and see if she can find it.   Can't believe the Cardinals came back to beat the Seahawks last night.  Maybe they will be playing at home for the Superbowl this year?   Naw!!!! Lucy feels sorry for Max.  The new and younger kid gets all the attention and goodies.

emkay's picture
emkay

Hi Ian,

You did an accidental autolyse. :)  But luckily you caught your omission in time. I recently forgot to add salt and did not realize it until it was too late. Let's just say the resulting bread was bland. Live and learn! 

:) Mary

Isand66's picture
Isand66

one of the worst ones.  Probably not as bad as leaving your starter out though :)  Thankfully I got lucky or would have had a big flying disc!