The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Ricotta Porridge Bread

isand66's picture

Durum Ricotta Porridge Bread

   Coming in at 65% fresh milled high extraction Durum flour, this one is bursting with flavor.  The addition of the porridge and ricotta cheese takes it over the top.

This is the perfect bread for some home made tomato "gravy" and or grilled with some good olive oil and melted cheese.

Here are the Zip files for the above BreadStorm files.

[caption id="attachment_4618" align="alignnone" width="490"] You can't see me! I'm invisible :0...say's Cosmo...A.K.A. Panda Bear.[/caption]

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, olive oil, ricotta cheese and salt and mix on low for 6 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.


pmccool's picture

the baker.  In this case, I knew it was yours before I read your name, Ian.

Gorgeous loaf and I can only imagine how good it must taste with that list of ingredients.


isand66's picture

Appreciate your kind words.  This one was very tasty and worth trying if you can.

Look forward to seeing some of your recent bakes. 


Danni3ll3's picture

Thank you so much for sharing this one!

isand66's picture

Appreciate your comments as always.  I hope you get to try a version with Durum yourself.  It's worth it.

Happy Baking!


dabrownman's picture

Italian or Spanish topping.  I'm pretty sure i could come up with a topping for it one way or another:-)  Well done indeed.  Last night we lit the first Hanuka candle and sang songs around our new gas fire pit - we like it!  This would have made the perfect Bruschetta snack for such an occasion!

Happy Holidays Ian

isand66's picture

I gifted one loaf to a colleague and she loves it.  The apprentices are not happy right now.  I’m miNG a double batch of fresh milled WW and Durum with ricotta cheese to gift for more collleagues in the office.  They are yell at me for dinner and don’t care about much else.  Happy Hannuka to you and the family and go easy on the latchas:)