The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Barley-Oat-Polenta-Sunflour Porridge Bread

isand66's picture
isand66

Barley-Oat-Polenta-Sunflour Porridge Bread

   My good bread baking friend DA and his furry apprentice Lucy have been baking up a storm lately.  Mookie thought it was high time I get my act together and see if I can come close to packing in as many ingredients in a bread as they do.  I am not sure if this one fits the bill, but it sure did come out chock full of flavor.

I used some sunflower seeds in the porridge mixture for some added crunch and flavor and the addition of the mushroom with sage olive oil really created a healthy and fall feeling bread.

The crumb was nice and moist as are most porridge style breads and fairly open considering all of the whole grain flours used in this one.

sedum

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Porridge Barley-Oat-Polenta-Sunflower Seeds (%)

Porridge Barley-Oat-Polenta-Sunflower Seeds (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions

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.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

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 6 minutes.    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.

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Comments

pmccool's picture
pmccool

And very pretty, too. Lots of flavors going on in there. 

I wonder how it would play with millet in place of the polenta?

Paul

isand66's picture
isand66

i think millet would be a perfect substitution.  Let me know if you give it a try.

Regards,

ian

dabrownman's picture
dabrownman

looks like a great way to break the fast! Lucy likes this one a lot since it has her favorite go to's in it - Barley, potato and oats in it- something about potato and oats in bread makes for a light fluffy loaf.  Even if full of stuff.  This is a very pretty loaf and we like the color of it inside and out.  Well done all the way around and Lucy sends her compliments to Mookie!

Lucy went minimalist this week,  100% whole wheat bread, half sprouted at 100% hydration with the sprouted hard bits fed to a YW levain and the non sprouted ones fed to a SD levain.  The two levains couldn't smell more different:-)

Happy baking Ian

isand66's picture
isand66

Mookie said He knew Lucy would like this one.  

Cant wait to see your latest creation.  Sounds like a good one.

Happy Baking

nmygarden's picture
nmygarden

You and Mookie did well together, your bread looks terrific. Tillie wants to know if Mookie got to cook the porridge. I told her probably not, since it involves fire and requires opposable thumbs to hold the spoon, but she insisted that I ask, so she can lobby for the task, just in case...

Thanks for sharing, Ian! Love the sedum, too. Mine's blooming, too, but with our water restrictions this year, the plants didn't grow as large and the blooms are less showy, too.

cathy

 

isand66's picture
isand66

Mookie wanted to stir the porridge but after swatting my telephone receiver off my desk with his tail he couldn't be trusted near the stove:)

I do love the sedum in the fall and mine did well this year.  

Glad you liked the bake and look forward to your next post.

Regards from Mookie and his posse.

alfanso's picture
alfanso

I don't know where you come up with these combinations from, but they are always an interesting mix of grains.  As I mentioned to dabrownman recently, I don't think that I even have as many ingredients in my entire pantry and you folks put into one of your breads.  

Maybe one day I'll get beyond the standard flours that I'm still learning to use, and venture into the world of the "exotics", as you have.

isand66's picture
isand66

Thanks Alan.  I hope you give some different grains a try. You can use a coffee grinder to start and go from there.  These porridge breads are worth a shot.

regards

Ian

isand66's picture
isand66

Thanks Alan.  I hope you give some different grains a try. You can use a coffee grinder to start and go from there.  These porridge breads are worth a shot.

regards

Ian

Reynard's picture
Reynard

Can see it working well with most things. Actually, that would be nice with a big bowl of leek and potato soup :-D

Have you tried milled linseed? That's also very good in bread.

I've been inspired by both yourself and Dabrownman for today's bake, which is currently on its final proof. Am using my usual recipe; today's bread is one third wholemeal rye, one third granary / malthouse and one third wholemeal, with added wheat flakes, oat bran, rolled oats, milled linseed, sesame seeds, olive oil and a dollop of malt. I only put a fraction of the yeast in, so it's been going nice and slow all day :-) Hopefully it will be a loaf packed with flavour. :-)

Lexi says hello to your Lexi. She brought me another mouse today.

P.S. Love the flowers. Most of mine are done this year, but I still have some lovely pink and orange gladioli.

isand66's picture
isand66

Thanks for your kind words.  I'm sure you would like this one.  The mushroom sage olive oil really add another flavor dimension but even without it would taste great.

Look forward to seeing your latest sans the headless mouse :)

My flowers are about done as well but the Sedum stay in bloom for a while.

Happy baking From Lexi , Max and the kitties.