Variation On A Tartine Oat Porridge Bread Theme
Oat porridge sourdough has become one of my favourite breads. This is a variation on the oat porridge bread in Chad Robertson's "Tartine 3". I was intrigued by Robertson's addition of almonds and almond oil to complement the texture and flavour of the oat porridge and have been using the basic oat porridge bread recipe to explore other additions.
I milled and sifted 50 g organic spelt, 50 g organic rye and 200 g Marquis wheat (the bran was set aside for coating the loaves); this was mixed with 750 g organic all purpose flour, 775 g water and autolysed for 2 hours at room temperature. Then I added 20 g sea salt (usually I use 22 g but there is some salt in the addition so I thought it best to cut back a little), 220 g very active young levain (4 hours) and started the bulk fermentation. I did a series of gentle stretch and folds every 30 minutes for the first two hours with an addition after the second series of folds of 250 g oat porridge, 100 g finely ground salted cashews and 75 g finely ground toasted sesame seeds (not quite a paste but close) and 100 g golden and brown flax seeds soaked with 140 g boiling water for 2 hours. After 4 hours the dough was pre-shaped and rested for 1/2 hour then final shaping and into linen lined baskets seam side down (tinkering with the look of the finished loaf, with/without slashing, seam up/seam down) and dusted with bran and rice flour/flour mix. I cold proofed the loaves overnight in the fridge for 10 hours and baked them direct from the fridge the next day; covered for 22 minutes at 500 F; 10 minutes at 450 F and then uncovered and finished directly on the baking stone for 25 minutes at 450 F. I like this bread, a lot....