The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

[2017-016] Oatmeal Porridge Loaf

Modern Jess's picture
Modern Jess

[2017-016] Oatmeal Porridge Loaf

(Baked 1/30/2017)

Another Oatmeal Porridge loaf, this time with some added whole wheat instead of spelt. 

Ingredients

  • 450g King Arthur Bread Flour
  • 50g King Arthur Whole Wheat Flour
  • 300g water @ 75°
  • 150g starter @ 70% hydration
  • 12g salt
  • 250g oatmeal porridge (1:1.5 dry to wet by volume)

Process

  • Mixed everything except oatmeal together
  • Turns @ 30 minute intervals for 4 hours
  • Oatmeal folded in during turns
  • Bench rest for 30 minutes
  • Formed loaf and proofed ~8 hours in banneton
  • Baked for 20 minutes covered @ 450°
  • Baked for 20 minutes uncovered @ 450°

Comments

isand66's picture
isand66

Nice bake.

loydb's picture
loydb

That's gorgeous, and has convinced me to try a version of it for this week's bake. I'll report back. 

edit: are you cooking the porridge, or just mixing the wet/dry and letting it soak? Thanks!

 

fmlyhntr's picture
fmlyhntr

Did you precook the oatmeal or just let it soak? I'm looking to make this and will probably just let it soak for 15 minutes?

loydb's picture
loydb

I'm going to try it with cooked, we can compare :)

 

fmlyhntr's picture
fmlyhntr

I soaked the oatmeal for about 1/2 an hour (did not cook) and tried to add them to the dough as I stretched and folded. They were way too wet (I'm not really good at wet doughs), so I just mixed everything together, then restarted the stretch and folds. I did put it in a 9x5 pan for overnight (just to keep it contained--it was too wet). I baked the next day in the pan for just about 40 minutes at 450°F.--when internal temperature was 190°F. It didn't have any spring, so I was pretty sure it was going to be a brick--but it turned out really well. Nice flavor. I think it will make a good sandwich.

BUT, I will cook the oatmeal next time. And there will be a next time.