The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honey Spelt Oat Porridge Sourdough

Danni3ll3's picture
Danni3ll3

Honey Spelt Oat Porridge Sourdough

This is a repeat of last week’s bread without the cranberries or pumpkin seeds. Bread1965, have no fear, I made you one with the add-ins unless you prefer one without. Let me know. :-D

Here is the recipe again so you don’t have to go searching for it. 

1. Toast 125 g of large flake oats in a dry frying pan. When toasted add 25 g of oat bran to the oats.

2. Mix together 345 g of water and 75 g of organic plain yogurt. 

3. Pour 3/4 of the water/yogurt mixture into the oats and cook on medium heat until water is absorbed. Add the remainder of the water/yogurt mixture and cook on low heat until creamy. Cool until just warm.

4. In a large bowl, place 650 g of unbleached flour, 302 g of freshly milled spelt flour, 50 g of freshly ground flax seed, all of the oat porridge, 50 g of honey and 550 g of filtered water. Mix well and let the mixture sit for a couple of hours.

5. Add 22 g of sea salt and 266 g of 80% levain. Mine triples in less than 4 hours. Mix in well using folding and pinching until you see some gluten development which takes about 5 minutes.

6. Let rest 45 minutes and do a set of folds. Repeat two more times and then let sit in a warm place until it has doubled. 

7. Divide into portions of ~830 g and do a loose pre-shape. Let rest 10-15 minutes and then shape tightly into a boule. Place boules seam side down in rice/unbleached floured bannetons (sprinkle some raw oats flakes for decoration in bottom of bannetons before placing boules) and cover with a plastic shower cap or bowl cover. Place into fridge overnight (10-12 hours).

8. Heat oven and Dutch ovens to 475 F for at least 45 minutes. Place parchment rounds in the bottom of the pots and put the loaves seam side up directly out of the fridge into the pots. No need to score! Bake at 450 F for 25 minutes, remove lids, drop temperature to 425 F and bake a further 25 minutes.

Let cool and enjoy!

Comments

Lechem's picture
Lechem (not verified)

I love this combo and the bread looks great. Shame I don't live closer as you could make one for me. I've done similar but your method and the add in of yoghurt is different. Something for me to try. 

Danni3ll3's picture
Danni3ll3

how it works out for you. I had s slice tonight and this is definitely one of my favourites. 

Bread1965's picture
Bread1965

.. if you haven't left yet, with out please! :) I'm trying a surprise for you too.. but let's see! I'm doubting myself as it bench rests! .. but not to fear.. it will be edible!

Danni3ll3's picture
Danni3ll3

and without it is! See you Soon!

isand66's picture
isand66

Looks great as always.

Regards,

Ian

dabrownman's picture
dabrownman

in the bread around here and some yogurt too.  Seems like I have a bit of spelt in every one.  Yours looks grand.  It has to be about the best toast ever.  Very well done indeed!

MontBaybaker's picture
MontBaybaker

Danni, thanks for making this so simple.  I substituted Whole Foods 5-grain flaked blend (oats, barley, rye, trititicale, wheat) because I was short on oats.  Tossed in a few golden raisins just because they were out for cookies.  Nice balance of flavors, moist texture, yummy toasted.  What looked a bit loose in the beginning magically transformed into a lovely dough after the S & Fs.  The neighbors loved their loaf, as did we.

Danni3ll3's picture
Danni3ll3

It makes me really happy when I can help others with their bread baking endeavours. I am so glad you enjoyed this recipe. 

KatinaP's picture
KatinaP

Did you use bread flour or AP flour for this?

Thanks!

-Katina

Danni3ll3's picture
Danni3ll3

but out Canadian flour is equivalent to Bread flour in other countries including the US. So if you are in Canada, use the Rogers Unbleached No Additives flour if it’s available in your area. Otherwise go ahead and use bread flour for the higher protein content. And feel free to cut back in the water to suit your flour. Canadian flour is quite thirsty. 

KatinaP's picture
KatinaP

Good to know. My instinct was bread flour because of the porridge but not sure I would have trusted my gut on that one. I plan to make this later this week. 

Danni3ll3's picture
Danni3ll3

And don’t forget to post a picture!

KatinaP's picture
KatinaP

Question #2: Why did you decide to add the levain after the autolyse? This is the 2nd recipe in a row I've made that called for that (Monster Seed Loaf, from this site, was the other), but it seems most of the other recipes I've made call for adding the levain before the autolyse. 

-Katina

Danni3ll3's picture
Danni3ll3

water and flour. I include my add-ins as well. I am trying to develop the gluten before the Levain and the salt are put in. All of the recipes I follow have done the autolyse without the Levain except for one. 

If you keep the autolyse fairly short, i suppose that you could add in the levain, but lately i have been doing 4 hours autolyses so my dough would really be doing bulk fermentation and not an autolyse. 

KatinaP's picture
KatinaP

I ended up making some substitutions to the recipe b/c I didn't have enough spelt flour: used a combo of AP flour and rye for 1/2 the spelt and I cooked the breads at a higher temp for a shorter period of time. The recipe makes a lot of bread! I had nearly 2000 gr of dough when it came time to shape. The oven spring was fantastic. Can't wait for them to cool. 

Danni3ll3's picture
Danni3ll3

Yes, my recipes make 3 loaves generally. Hope you like the flavour!

KatinaP's picture
KatinaP

Thank you!!!