The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Kamut Parmesan Porridge Bread

isand66's picture
isand66

Durum Kamut Parmesan Porridge Bread

This was one of those, what was I thinking breads.  I had read about a porridge bread someone else posted about where they soaked the cracked rye overnight in water, and for some reason that translated to me as let's soak whole durum berries in water overnight and make a porridge from them.  I should have known that I didn't do something right when the porridge was taking forever to solidify and didn't absorb all of the water as usual.  Next time I need to either crack the durum berries first or soak them overnight in hot boiling water.  The berries were soft when added to the dough but still had too much of a bite once baked.

I have modified my directions below to reflect the correct way to do this, so nobody else makes the same error.  Either way, the final bread still came out moist and tasty with a nice crust and crumb.  The combination of flours and the addition of the shaved Parmesan cheese really made this one worth making and eating...just make sure to have your dental insurance up to date :).

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Durum-Kamut Porridge Bread with Cheese (%)

Durum-Kamut Porridge Bread with Cheese (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1

Mix all the Build 1 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 flour and water for Build 2 and mix thoroughly.  Cover with plastic wrap and let it set again until it is bubbly and just about doubled in size.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add 110 grams of boiling water to the whole durum berries and let them sit at room temperature overnight for close to 24 hours.  Alternatively, crack the berries in a coffee grinder or with a mortar and pestle and let it soak in cold water for 24 hours.

The next day add  about 3/4's of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water 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.

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 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 olive oil and salt and mix on low for 5 minutes.  Add the cheese and mix on low for 1 additional minute until it is incorporated thoroughly.  You should end up with a cohesive dough that is slightly tacky but  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

dabrownman's picture
dabrownman

multi-grain combination.  Our breads were similar this week with the exception I mooshred the bottom of my loaf and you got some hard Kamut in the crumb.  Bad luck this week:-)  Hopefully, we can get back on track next bake.  This one had to be tasty though and plenty good enough for some fine sandwiches. 

It is a nice worm day here today and Lucy is sunning herself in the back yard.  She sends her best to the LI pack and 5 furry ones.

Happy baking Ian

isand66's picture
isand66

Thanks DA!  This was a tasty one but not as elaborate as yours.  It's finally warming up here.  Was in the 60s this weekend and around 70 now.  Off to the airport for my 15.5 hour flight.  No good bread for two weeks so have to live vicariously through Lucy's baking :)

happy Baking!

Max and Lexi wish they could play with sweet Lucy while they are waiting for me to get home!

nmygarden's picture
nmygarden

and sadly, more than once. The wheat berries I have are Organic Iraqi Durum and hard - oh, yes. I've soaked them (not long enough), sprouted them (still kinda hard), and this last time, soaked and cooked them as porridge.  Edible, but still a bit harder than I'd like in contrast to the crumb. I love having them in there, but cracking them may be the prefered alternative.

Your bread is quite handsome, and I bet it tastes great. Mine this week has 40% barley flakes and graham flour in 60% AP - trying some new ingredients, part of a gift card order from Bob's Red Mill.  It's cooling now and smells good.

Happy travels!

Cathy

isand66's picture
isand66

Thanks Cathy!

This was a real tasty ine even with the chewy bits :)

Will make this again and follow my own advice and get a cracking!

Your bake sounds great.  Look forward to hearing how it came out.

Regards,

Ian

Reynard's picture
Reynard

Live and learn, I guess... ;-)

Just wondering, why don't you use a slow cooker to do your porridge if you want to use whole grains rather than cracked ones? I have a small one that I use to do things like rice pudding or cook barley in. Might work better than simply pouring over boiling water and letting soak etc.

The girls send purrs and wish you safe journeying.

isand66's picture
isand66

Thanks for the suggestion.  I may just try that.  I'm finally heading home from a two week business trip to China.  I miss my fur balls so much and the wife of course :)

cant wait to bake some good bread....not much here in China.  Hong Kong hotel is not too bad though.

Thanks for checking in and for the suggestion.

Ian

Reynard's picture
Reynard

A try :-) I love my slow cookers. 

Hope you get home safe. Not surprised you miss your furry gang (and the missus) - I always miss my girls dreadfully when I'm away.