The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Variation On A Tartine Oat Porridge Bread Theme

Cedarmountain's picture
Cedarmountain

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....

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Comments

Lechem's picture
Lechem (not verified)

Two wonderful breads. Love porridge breads and yours looks delicious.

Cedarmountain's picture
Cedarmountain

Thank you Lechem!

Danni3ll3's picture
Danni3ll3

and I would think super delicious! I love the look of your crumb. I am bookmarking this one!

Quick questions: The 250g of oat porridge, that is cooked weight? How did you prepare this?

Cedarmountain's picture
Cedarmountain

Hi Danni, thanks for commenting on my post and yes, the 250 g of oat porridge is cooked weight.  I used to stress over trying to calculate the amount of water in the porridge and how much it added to the final dough hydration but not so much any more; Robertson addresses this in Tartine 3 by saying he  just reduces the initial amount of water in the autolyse from his usual 85% to 75% for porridge breads.  I assumed from that comment that he was making allowance for about 10% water contribution from the porridge?  In any case, like Trailrunner, I am more inclined these days to go by intuition and feel.  When I make the oat porridge it is pretty much just cooking it until it is a consistency like what you might serve for breakfast. The addition of the ground cashews and sesame seeds makes it a little thicker; the addition of the soaked flax makes it even more so, with a little water added to loosen the mix if it seems too thick.  I think you will like the bread, it has a very gelatinous porridge bread texture with a subtle nutty flavour from the additions.  Looking forward to seeing what you come up with!

isand66's picture
isand66

Great bake.  Love the ground nuts addition.  I have a porridge rye with onions    To bake tomorrow.  Hope it turns out as good as this one.

Regards,

ian

Cedarmountain's picture
Cedarmountain

Thanks Ian.  Again, you've been an inspiration to me, your willingness to experiment with various additions in your breads has been encouraging to me.  I look forward to seeing your porridge rye with onion bread.

Bread1965's picture
Bread1965

Haven't read T3 and didn't know that he, or that anyone, ground nuts for for bread.. what a great idea.. I'll definitely have to give this a try one day.. Really nice looking loaf and crumb!

Cedarmountain's picture
Cedarmountain

For clarification,  Robertson's T3 recipe includes chopped almonds and almond oil as additions to the oat porridge bread, not ground almonds.  I was hoping to capture the flavour of the cashews and sesame seeds by grinding them into a coarse paste, almost a nut butter I suppose, and mixing that in with the oat porridge; the soaked flax were also not part of Robertson's oat porridge recipe. Thanks for your kind comments!

dabrownman's picture
dabrownman

nutrition.  Love the Marquis whole grains.  It replaced Red Fife in the early 1900's since it was more hardy, better suited for the climate and matured 10 days sooner .  Now it too has been replaced many times:-)

This has to be one great tasting bread.  Well done and happy baking 

Cedarmountain's picture
Cedarmountain

Hi dab, thanks for checking out my post....yes, I really like both the Marquis and Red Fife wheat for their flavour and the strength of the flour.  We are fortunate to have some local farmers intent on growing organic heritage grains; the CSA membership farm I support has been carefully nurturing an initial 80 berries of Marquis wheat, each year for the past 8 years, growing, harvesting and increasing their seed stores until finally last year a bumper crop was harvested and part of my crop share was a big 20 kg bag of Marquis wheat and a couple of 15 kg bags of Red Fife along with a few bags of rye as a bonus. If you're interested in the renewal and preservation of heritage and heirloom seeds I recommend watching a video " Seed: The Untold Story"; it is a documentary produced by Collective Eye Films, a non-profit dedicated to unearthing stories that make a difference. 

https://www.collectiveeye.org/products/seed_watch_now?variant=29472889233

 

joc1954's picture
joc1954

Like the crumb CM, congratulations! Well  done!

Happy baking, 

Joze

Cedarmountain's picture
Cedarmountain

Hi Joze, thanks for your kind comments!  I have been preoccupied with porridge breads lately but one of your previous posts, the one where you used hemp flour and sesame, has motivated me to try a variation of a high hydration seeded bread with toasted hemp seeds and sesame seeds.  Hope you are well, look forward to your next bake.