Cranberry 12 Grain Porridge Sourdough
I made up this recipe using a true cooked porridge method rather than a soaker which is my usual method when using porridge grains. I followed the method outlined by Ian and Laurie. To be honest, I am not sure that the results are worth the extra pain in the neck especially when making 4 batches of this. The crumb seems to be softer and hold more moisture but I should try this as a soaker as well. Unfortunately, I don't have enough of the 12 grain cereal I used to repeat this using a soaker. Anyhow, on to the recipe:
1. Toast 150 g of Daybreak Mills 12 grain cereal in a dry frying pan.
2. Mix 345 g of water with 75 g of organic plain yogurt. Cook toasted 12 grain cereal in 3/4 of the water mixture until creamy and grains are al dente.
3. Add the remaining water mixture to the porridge as well as 100 g of dried cranberries. Let soak overnight.
4. Autolyse all the above with 550 of unbleached flour, 202 g of multigrain flour, 200 g of freshly milled einkorn, 50 g of freshly ground flax seed and 555 g of water. Mix well and let sit for about an hour.
5. Add in 22 g of salt, 266 g of 80% levain and 20 g of water. Use the pinch and fold method until everything is well integrated and there is some gluten development.
6. Do 3 sets of folds 45 minutes apart and let rise until double. To be honest here, there was a slight detour to the fridge when I had to meet friends for a walk. When I got back, I let it finish rising which only took a few minutes. I actually like the little trip to the fridge because it makes the next steps much easier.
7. Divide into 3 loaves, shape loosely and let rest for 15 minutes. Reshape tightly and put into rice floured bannetons seam side down. Cover bannetons with plastic bowl covers and put into cold fridge for the night (~10 hours). In this case, because of the little side trip to the fridge earlier, I let the loaves sit on the counter for about a half hour to give the proofing a bit of a kick start.
8. The next morning, preheat the oven and the dutch ovens to 475 F. This usually takes at least 45 minutes. Load the loaves seam side up and bake covered at 450 F for 25 minutes. Remove the lids and bake at 425 F for a further 25 minutes.
9. Let cool and enjoy!
This was delicious! I might add a bit of honey to it next time.!