The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Following the predisposition for porridge

Elsasquerino's picture
Elsasquerino

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

500g water

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.

Comments

Lechem's picture
Lechem

That's an amazing combo. Looks and sounds like a bread I'll like. Definitely one to try. Looking lovely. 

Just given my porridge bread it's second stretch and fold. Built the Levain for this one I'm doing, had a change of heart and made a more simple lean sourdough with mainly bread flour and a touch of wholegrain, while that's in the fridge I had another change of heart and pushed ahead with the porridge bread. So got two on the go. 

Elsasquerino's picture
Elsasquerino

Im not sure if this is how it's supposed to be, I've nothing to compare it against, but it tastes very nice indeed. Thanks for the compliment, Abe. Good luck with your bakes too, I'll look forward to seeing the results.

Lechem's picture
Lechem

that's how it's supposed to be :) There is something very nice about porridge bread. The crumb is more moist and it stays fresh for longer. I like to toast it and dip it into pumpkin seed oil. Enjoy! 

Gillpugh's picture
Gillpugh

Just have a millet porridge bread bulk fermenting at the moment.  I also make kefir so I toasted the millet flakes then fermented the flakes in the kefir for 12 hours, then cooked the porridge before adding to the dough.  I find that double fermenting the porridge in kefir gives it an extra tart kick, which I like.  

In fact I have lots of bags of unusual grains I buy from a local store, so next time I'll do as you have and make a mixed porridge bread

Lechem's picture
Lechem

You can use it to make bread http://www.thefreshloaf.com/node/51927/100-whole-spelt-kefir-bread

Edit: Never tasted Kefir? Texture of single cream, tastes like plain yoghurt and has a bit of a fizz.

Gillpugh's picture
Gillpugh

Thanks for that lechem. I've never used kefir as a levan, only used it to ferment grains or flakes before cooking and adding to bread, so I'll try using it as a leven. I've so much of the stuff, it goes in everything!  My gut must be the healthiest ever!  My grandkids call it my magic milk   

Elsasquerino's picture
Elsasquerino

Let alone used it as an ingredient... I must try it.  I love the variety of grains that can be picked up at the supermarkets now. So much to try!

isand66's picture
isand66

Glad you took the plunge.  Your crumb looks spot on.

Regards

Ian

Elsasquerino's picture
Elsasquerino

I think I finally got my timings about right. 

Danni3ll3's picture
Danni3ll3

and I am so glad that they taste great! I encourage you to try using kefir or yogurt in your dough. It really adds to the tenderness of the crumb. Be aware though that it will also soften the crust. 

Elsasquerino's picture
Elsasquerino

The small amount of milk has made a difference to the softness so I'm looking forward to trying kefir. Thanks for your comments.

Lazy Loafer's picture
Lazy Loafer

Now that sounds like a lovely porridge, for sure! I think I'll try that combination too. I haven't used quinoa porridge yet but it sounds so yummy and I like that it is high in protein. Your version looks nice, moist and tasty!

Re the kefir - I make my own too (so much cheaper than buying it, and so much better than commercial buttermilk) and use it in most of my breads that call for milk. I haven't tried it in a pre-ferment, but that's on the list too, as is using it to ferment porridge. Same with the kombucha. So many good things that have yeast and bacteria in them!

Elsasquerino's picture
Elsasquerino

It's a nice porridge recipe, I mean to try it as it was on the website with cinnamon and ground almonds.

Fermented stuff seems to be bang on trend too, I always said us bread heads were cool ;-)