Porridge bread also
having seen several beautiful porridge breads here lately, i resolved to try it for my Sunday bake.
Mixed last night
200 gr active rye sourdough
300 gr porridge ( 50 gr oatmeal, 50 gr quinoa, 200 gr h2o)
600 gr fresh ground spelt, ww mix
200 gr ap flour
10 gr wheat malt flour
200 gr chopped pecans
16 gr salt
450 gr h2o
for a total 1000 gr of grain and 750 gr water.
After an hour rest, knead to medium dev, leave out overnight ( covered and in cool conditions, 65 degrees F).
In morning ( 10 hr later) it had tripled, but it was still dough and not soup. So i preshaped, shaped and baked, as two loaves, pretty much with little proof time (perhaps 40 mins while oven heated). with steam for 20 mins, 20 min dry to internal temp of 205.
Small holes in the probably overfermented loaf, but a nice uniform airy and pillowy texture. And not very sour. A hit with the family.
Notes for next time- either reduce innoculation, or get up earlier. Increase porridge amout. Also, some raisins or other dried fruit would go great with the pecans.