Help needed formulating a porridge bread
So I have some flour to use up and don't have a particular recipe. Just going to throw together some spelt, rye, durum and khorasan. Have some spelt starter ready so was thinking of a longish ferment with 10% starter and a final proof in the fridge overnight.
My question is how would I incorporate an oat porridge. I'm thinking of 5% oats and 5x its weight in water. Make the porridge and allow to cool. Then form the dough and add extra water till it feels right.
Does this sound right to you?