Following the predisposition for porridge
Maybe it's a coincidence but there are an awful lot of porridge breads cropping up on here... I like it!
I keep seeing such delicious looking loaves and seeing the word porridge in the description and I finally took the plunge and had a bash myself. I made an extra thick porridge from quinoa, milled flax and pinhead oats with half water half milk you can see the basic recipe here, http://allrecipes.co.uk/recipe/42627/pinhead-oats-and-quinoa although I left out the ground almonds and cinnamon. As an aside it tastes great for breakfast sweetened with a little honey or brown sugar. Once that was ready it got amalgamated with two loaves worth of my go to sourdough right from the initial autolyse.
660g white bread flour
150g spelt flour
80g rye flour
250g of cooked cooled porridge
Leave to get acquainted for an hour, then add in 150g of levain (mine is 100% hydration whole wheat) and an extra 20g of water along with 20g of salt to help incorporate a little and work the dough with a bit of slap and fold to distribute the porridge.
I gave this 5 hours on the counter with several stretch and folds before bunging the bowl in the fridge overnight. After a preshape into a boule and a baton I gave it an hour to de-chill this morning before the shaping proper and bannetons. Two hour proof seemed about perfect for once, I got a decent poke test result anyway. And into the Dutch oven they went.
I keep putting my Bayard shaped loaves in the oblong banneton crossways but I'm going to stop as I keep getting a weird shape, I saw it on a Chad Robertson video and it worked for him? Must be a top class baker or something ;-)
I am impressed with these though. They have such a soft bouncy crumb and taste very nice indeed. I see why so many of you go to the trouble, I certainly will be trying this again. Thanks for the inspiration you guys.
I'll finish with the obligatory crumb shot.