The Fresh Loaf

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French Style Asiago Caramelized Onions Porridge Bread

Isand66's picture
Isand66

French Style Asiago Caramelized Onions Porridge Bread

If you haven't figured it out by now that I kind of love this whole porridge bread thing than now you finally know :).

I just finished off my last Durum Semolina with Ricotta Porridge bread and wanted to change things up a bit and add more whole grains.  This one has plenty of whole grain goodness added to the KAF French style flour including fresh rye flour, fresh spelt flour and fresh whole wheat flour along with a nice mixed grain porridge.

I wanted to caramelize some onions for pizza night so I used the left-overs in this concoction along with a healthy dose of shredded Asiago cheese.

The starter was made with my standard trusty AP stiff seed starter along with some French Style flour in 1 build this time since my mother starter was just refreshed.

I made one large Miche which ended up coming out as tasty as it gets.  A nice moist open crumb with the combination of mixed grains, cheese and onions really just make this a wonderful bread.  I highly recommend this one, but beware it is a bit sticky so you need to be used to handling wet doughs.

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French Style Asiago Porridge Bread (%)

French Style Asiago Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

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 81 degrees and it took about 4 hours.

 

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 , wheat germ  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.  Next add the cheese and onions and mix for another minute.  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).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

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.  Since I made a large Miche I needed to lower the temperature to 425 F for the last 15 minutes to prevent the crust from burning.  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.

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Comments

dabrownman's picture
dabrownman

out and would make a plain white bread this time:-)  We wish we could taste this one since it looks so good inside and out, has more whole grains and it has to taste great with the cheese and onions.  Even the little bit of millet shows up in the crumb.  Lucy is worried that you are stuck in the porridge rut and can't get out.  I told her the multi-species, multiple apprentices could save you from anything but she isn't so sure with Lexi having to be so obedient now a days.  I say well done and Happy baking to you and your apprentices. 

Isand66's picture
Isand66

Well the last one was more yellow than white with the Durum but not much whole grain so I needed to get back to the dark side.  You would love this one and Lucy would probably grab it off the cutting board and go hide it in her secrete place :).  I was very happy with how this turned out and if I were to change anything it would be to add more onions since I love me my onions!

Just took some calzones out of the oven made with my pizza dough from yesterday along with some smoked meatballs, smoked caramelized onions and ricotta cheese and mozzarella.  

Look forward to your next post.

Hi to your apprentice...hope she is hanging out by the nearest floatation device just in case you get another monsoon!

 

CAphyl's picture
CAphyl

Ian:  I am sure that this bread tasted great.  Wonderful crust and crumb (and photos!) I've got some French style flour at home, so I will have to try a version of this. Thanks for sharing.  Best,  Phyllis

Isand66's picture
Isand66

Thanks Phylis.  Glad you liked it.

Regards,

Ian

bakingbadly's picture
bakingbadly

A mighty fine miche you got there! Not sure if I would pair it with anything else when it already has the good bits (cheese, caramelized onions, and mixed grains).

By the way, your last durum loaf inspired me to make a whole durum wheat sourdough pita. Starting the first trial today, and will continue experimenting during the next few weeks.

Cheers and have a good eatings,

Zita

Isand66's picture
Isand66

Thanks for the kind words Zita.

I really look forward to your durum pitas.  Please let me know how they turn out and share your formula by PM or email if you don't mind.

Happy Baking.

Ian

Kiseger's picture
Kiseger

Looks delicious, am a big fan of porridge bread and this is going on my "to do" list!  Another fine bread, Ian, this is calling out for a slice of cheese and a glass of wine!  

Isand66's picture
Isand66

Thanks!  I think you will like this one for sure.  I'm having a slice with a feta cheese omelet right now but your suggestion would work very well too :).

Regards,

Ian