The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pecan Cherry, cranberry Porridge bread (isand66)

leslieruf's picture
leslieruf

Pecan Cherry, cranberry Porridge bread (isand66)

This sounded so good when Ian postedit I couldn't resist. I only made one 750g loaf so recipe is scaled. I couldn't get barley flakes so I used an additional portion of rolled oats. As I only had jumbo rolled oats I roughly chopped them before making the porridge. I used frozen cherries, defrosted & drained.

The levain was mixed up on Saturday night and left overnight on the bench. Sunday morning weighed out everything carefully.  I made the porridge and left to cool.  Soaked the remaining cranberries in the water, then drained them offreserving water for the dough. Just after 1 pm I mixed the flours and water and left to autolyse. Added levain, olive oil, salt and mixed by hand. Added chopped pecans, quartered cherries, and cranberries and kneaded, stretched and folded until well incorporated. Funny, dough doesn't look big enough for 750 g......

Around now I mixed up the other loaf I was making with remaining levain.  This was a simple 1:2:3 but my mix of flours was as follows:

bread flour 55%, spelt flour 15%, wholewheat flour 10%, rye flour 10%, 5% barley flour, 3% potato flour, 2%soy flour. 

the dough was firm and I added an extra 20g water. 3  stretch and folds were done at 30 minute intervals then left to bulk ferment.

Back to the pecan cherry loaf! wait a minute, whats that over there? oh darn! its the porridge! so tipped dough back onto the bench and carefully worked the porridge in.  Right, now it looks about right! 3 stretch and folds at 15 minute intervals and then left for 2 hours before refrigerating overnight. phew, nothing more tonight on this bread.

After dinner it was Back to 1:2:3 loaf - pre shaped, rested 20 minutes, shaped and popped into fridge overnight.  

I am exhausted - why did I do this to myself? I slept like a log!

This morning, 06:30 am take pecan cherry cranberry loaf out to warm up. 

7 am turn on oven and preheat DO

7:15 preshape pecan loaf

7:30 final shape, leave to proof in plastic bag at room temperature.

8 am Bake 1:2:3 loaf straight from fridge 15 mins lid on at 250°C, 18 minutes lid off

reheat oven and DO

9:15 bake pecan loaf - I think it has proofed enough - 15 mins lid on 18 minutes lid off. turned oven off, removed from DO returned bread to oven for 3 minutes with door cracked open.

Left both breads to cool. Tonight sliced ready for freezing but someone had other ideas.  We couldn't resist the pecan loaf. it is very moist, hints of thepecan nuts and delicious bursts of flavour from cherries and cranberries.  the righthand loaf is the 1:2:3 and I haven't tried it yet. It was a bit overshadowed!

I will definitely make this again.  Not sure if it bulk fermented or proofed enough but it is delicious!!!  thak you Ian for posting this recpe.

Note to self! don't make more than 2 doughs at a time!!  lol

just a little crazy

Leslie

 

 

Comments

Lazy Loafer's picture
Lazy Loafer

I dunno, there's just something about porridge breads and bread with cranberries in it that is simply irresistible! And I love the flour mix for your 1-2-3 bread too. So, potato flour for softness and soy flour for added protein? The crumb looks lovely, anyway. You could probably mix up a big batch of that flour blend and use it through the week / month to bake when you needed bread; save you a bit of measuring and finding all the bags of flour. :)

leslieruf's picture
leslieruf

hadn't thought about doing a big flour mix and storing - its a great idea.  I bought the soya flour a while back and while its in the freezer I do need to use it up.  Baking has to go on hold until we have eaten / given away some bread after this madness.  there is no spare room in the freezer :( 

Leslie

isand66's picture
isand66

Sorry for the delay in commenting as I had one all typed in and my Ipad was attacked by some malicious web intruder.

I am so happy you were able to try this and had such good results.  Your other loaf looks great as well.  I need to bake this again soon as well.  Your crumb looks perfect and I'm sure it tasted great.

Glad I could inspire you to try this one.  I just baked off a new porridge bread this weekend and will post it soon.  I think you will like that one as well.  It is by far the softest crumb I've ever baked.  Stay tuned :).

leslieruf's picture
leslieruf

and I was pleased it turned out well after finding the porridge still in its pot! Hubby really loves it so that is an extra bonus, mind you he is happy with just about all the breads :) he is given.  

How do you think it would go with a room temperature bulk ferment at 20-22°C and a cold overnight proof? or would it over proof? I prefer to bake first thing in the morning although I don't always do this.  

I look forward to your next post, Happy baking

Leslie

isand66's picture
isand66

I think the room temp bulk would work fine.

IceDemeter's picture
IceDemeter

The crumb on both of these is absolutely perfect!  Ain't it grand that you've got the skillz to recover this amazingly well from an "oops" like missing out the porridge at first?  I can definitely agree with "someone's" idea to start snacking on that loaf before it could get to the freezer, since I wouldn't be able to resist it either.

I've done one of Ian's porridge breads with a room temp bulk and then retarded proof, back in the springtime here.  It does work fine IF you are more careful than I was about the temp and timing, since I did end up over-proofing it.  Since you're just getting in to the warmer temps, you might want to tweak the % pre-fermented flour down a bit to give you a longer window for that final proof.

I know your freezer might seem full, but I hope that your nibbling has created enough space for another awesome bake soon!

Best, Laurie

leslieruf's picture
leslieruf

I had quite a chuckle when I saw that you had done a multibake around the same time, I think you were calmer than I was :).

I am looking forward to another porridge bread bake soon.

happy baking

Leslie

Yippee's picture
Yippee

I admire bakers who can "multi-bake" because I can hardly handle one loaf at a time and both of your loaves turned out beautifully!  Ian's formula is great, isn't it?  I trust his formula whole-heartedly.  Thanks for sharing your results.  Now I'm adding this bread to my must-bake list!

Happy Baking!

Yippee

leslieruf's picture
leslieruf

it certainly is a very yummy bread. Hubby is already asking when I will make it again :). so yes highly recommended.

The multibake was a bit crazy, I happily do 2 types at a time as it is really about timing and getting both into a similar timing if possible. final shaping is always just when each is ready. 

happy baking Yippee

Leslie