The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Double-fermented porridge bread from Ru007

chapstick's picture
chapstick

Double-fermented porridge bread from Ru007

My latest bake was inspired by Ru007's double fermented oat porridge sourdough, omitting the seeds and nuts to keep it simple. I first tried this a fortnight ago and produced a pancake. I suspect this was due to over-fermentation. Ru007 already recommended reducing the final rise time, and I suspect my fridge doesn't get very cold. When I took it out of the fridge in the morning it was so extremely puffy that I'm certain it had overfermented. It collapsed completely when I turned it out and didn't get any oven spring. Maybe I need to shove the dough right up the back.

This time I was much more conservative with the timing of both the bulk ferment and the final rise. I didn't do an overnight rise at all, but baked after a couple of hours at room temperature instead.

I also reduced the water in the autolyse by 50g. I'm not used to handling very wet doughs. I was proud of what I had managed to achieve with the first effort, though I have nothing to show for it. I managed to roughly shape it into a log before putting it in a basket in the fridge, without using too much flour at all.

The result of both these adjustments was a dough I was much more comfortable handling, and one that came out of the oven looking like a loaf. I think I could have given the final rise a bit longer though.



The flavour and texture is gorgeous. I think it looks a bit dry in the photos, but it didn't taste that way. It's going to be tough resisting the urge to bake this one every weekend!

For my other bread of the week, I went overboard incorporating add-ins to my "regular" bake, Trevor Wilson's low hydration dough. In retrospect I could have held back some of that chocolate... but it was a delicious indulgence!



Thanks for the wonderful feedback on my post last week. I wrote this post over the weekend while I was making another couple of loaves following Dabrownman's recommendation that I retard the levain and the final dough. I used my idea about sticking the loaf right at the back of the fridge. Can't wait to see how they turned out.

Comments

dabrownman's picture
dabrownman

really great!  It is a fine looking loaf and who doesn't like a chocolate bread:-)  Now you need to go for that bold baked crust!  Retarding dough in a warm fridge is no fun if it over proofs while you sleep.  But if it does, just re-shape it and let it proof again on the counter - no worries.  No difference than bulk ferment done in the fridge, shape and proof on the counter the next day - no harm no foul.  It all works.

The double retard should help the sour come through and get some addiional tang.

Well done and happy baking 

chapstick's picture
chapstick

Awesome, that's really helpful. And votes from you and Cedar in favour of a bold bake - I'd better get on it! 

PalwithnoovenP's picture
PalwithnoovenP

Great crumb though I would personally love a darker crust. Cheers to another super sour loaf lover!

chapstick's picture
chapstick

Thanks!

Ru007's picture
Ru007

I'm so glad you tried the recipe out and it worked well for you. Did you find the loaf to be more sour than your other breads? 

The slices with chocolate look amazing !! I've been toying with the idea of a peanut butter and chocolate chip loaf but i wasn't sure about adding chocolate chips. Seeing you're loaf has pretty much sealed the deal!! 

Great job!

 

chapstick's picture
chapstick

Yes, the sour taste definitely came through, in an excellent way. Thanks for sharing your recipe!

I love the chocolate chunks in bread. They work really well. I had some dried cranberries in there too - a great combo. Looking forward to seeing what you bake! 

Lazy Loafer's picture
Lazy Loafer

That chocolate and cherry bread looks and sounds totally amazing. Gotta have some... :)