The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

36 Hour Toasted Porridge Spelt Bread

Isand66's picture
Isand66

36 Hour Toasted Porridge Spelt Bread

  I have made several breads with this long autolyse technique in the past and I'm always happy with the well developed flavor and open crumb it produces.  By adding the porridge element and upping the hydration it really created a wonderfully moist and open crumb.  The toasted grains really came through in the flavor department as well.  This is definitely one worth baking again.

Note, you don't need to use the new Jumbo Size Kitchen Aid mixer to get the same results I did :).  (This was actually on display at the Housewares Show in Chicago last weekend).

Here are the Zip files for the above BreadStorm files.

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

Toast the grains in your pot for about 3-5 minutes until they are nice and "toasty".  Be careful not to burn them though.

Add about 3/4's of the heavy cream called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the cream is absorbed.  Add the remainder of the cream 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 made mine the night before mixing the final dough.

 Main Dough Procedure

Using ice water, mix the flours  and the water for about 1 minute just until they are combined into a rough dough.  No need to over-mix at this point. Cover the dough and put in your refrigerator for at least 12 hours.

The next day add the levain cut up into pieces, porridge and salt and mix for around 4-5 minutes until incorporated.  Place the dough into a well oiled bowl or rising bucket and do stretch and folds every 30 minutes until you reach 2 hours.  Place the dough into the refrigerator in your covered bowl and let it sit for 24 hours.

The next day 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 the loaf in the oven, 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.

Comments

Danni3ll3's picture
Danni3ll3

You can tell from the picture how moist the bread seems to be! I love bread with toasted porridge grains in it. That is going to be part of my bread for next weekend. 

Isand66's picture
Isand66

Thanks Danni.  Glad you like it.  I'm sure this one would be right up your alley.  I challenge you to try this 36 hour method.  It is based off TxFarmer's 36 hour baguette recipe but with some modifications.  It really does get the maximum flavor out of the dough.

Look forward to your next post to see what you come up with.

Regards,
Ian

Danni3ll3's picture
Danni3ll3

so I am going to try a version of this. I am going to do both most of the bulk fermentation and all of the proofing in the fridge. Autolyse will be only one hour due to time constraints. It will be more like a 24 hour bread. We will see what happens. 

Isand66's picture
Isand66

Good luck!  Can't wait to hear how it turns out.

Danni3ll3's picture
Danni3ll3

and it has barely risen so I decided to leave it in the fridge until I can get to it later this afternoon. I think I will let it warm up on the counter for a while and see how it develops. Then I will decide whether I counter proof it or put in the fridge for the night. I have to work tomorrow so it just might get baked tonight. We will see. 

Danni3ll3's picture
Danni3ll3

my "Ran out of Bread" blog post. Hopefully it tastes as good as yours!

dabrownman's picture
dabrownman

cheese and yogurt or something.  I told her there was bunch of cream in there and she lightened up on you a little bit.  We love the whole grains and know it has to taste great.  Just think how bad it would have been as a same day bread?  The black ones would take it out to the trash without asking.  This bread has to make some great sandwiches.  Just a wonderful bake.  Got the pool clean today and it promptly got windy and filled it with trash worse that when I started.

Happy baking Ian 

Isand66's picture
Isand66

Thanks DA!  I think you would really like the taste in this one.  I thought of adding cheese but held back for once :).  Some sprouted grains would make an interesting addition I think.

sorry to hear about the pool but at least it's hot enough to swim....we are not even close yet.

hi from the furry NY gang!

bakingbadly's picture
bakingbadly

Oh, congrats on your new mixer! That's a lovely looking thang. :) 

And nice bake, Ian! I'm also a fan porridge soakers and high hydration dough. In fact, my most popular sourdough contains a porridge soaker. It's a combination of Jeffrey Hamelman's "5 Grain Levain" and Chad Robertson's "Oat Porridge Bread"

Cheers & jolly bakings, 

Zita

Isand66's picture
Isand66

Great to hear from you Zita!

Hope your new venture is progressing well.

If you haven't tried toasting the porridge grains I highly recommend it.  This was the first time doing it and it was a nice addition to the nutty flavor.  

Great minds think alike :).  My porridge breads are mostly based on Chad'a formula with my own modifications for time etc.

Regards,

Ian

Our Crumb's picture
Our Crumb

That looks mighty t[o]asty Ian, if (as yours always are!) a bit more baroque a formula than mine tend to be. 

Re: toasted flakes.  I recently bought a manual flaker and am exploring with it (I posted a reply to someone asking about elec ones last week).  One nice thing about flaking your own grains, besides the expanded breadth of flaked grains you can try, is that if you (and I) want to toast them before cooking and incorporating into doughs, they're slightly moist before toasting, since one has to wet and (mostly) dry them before flaking them.  Toasting comes out better, and proceeds more gently, when the flakes are slightly moist.  Indeed, the Malliard reaction won't occur in the absence of water (i.e., dry flakes), although I wouldn't know how much Malliard versus simply carmelization or other reactions are occurring in these grains at 325˚F/convection, the conditions under which I toast them.  Yes, lightly does it!  And Malliard substrates are amino acids and sugars -- whole grains are mostly starch and more complex carbohydrates.  So can't expect as much as with, say, wheat germ.

Funny thing about that KA from the Chicago show:  From the pic, it's impossible (for me at least) to tell its size.  It could be a normal KA.  Nothing in the pic gives away its scale except maybe the reflections of people on its bowl.  But I assume its a trade show uber-jumbo floor model to draw attention.  Hop in and go for a spin!

Great stuff.  Buon appetito.

Tom

Isand66's picture
Isand66

Thanks Tom.

Very interesting about the moist fresh flakes.  Thanks for enlightening me!

The KA mixer was about 5 feet tall and you're right it is hard to tell the size.  I had another photo I took with me in it but it wasn't too flattering to yours truly :)

IceDemeter's picture
IceDemeter

delicious!

All of that cream has to do marvels for the texture and flavour, but I suspect that my waistline wouldn't be too happy with how much I enjoyed the results.

Thanks for posting  - it is definitely one more chorus in the siren song tempting me to try one of the more complex recipes!

Isand66's picture
Isand66

Glad you liked it.

Appreciate the comment and I hope you get a chance to try it yourself soon.  It's not as hard as it might sound and once you do one it becomes second nature.

Regards,
Ian