The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Potato Rye Date Porridge Bread

isand66's picture
isand66

Potato Rye Date Porridge Bread

 

It's been a while since I baked a porridge bread so it was time to get to it.  I wanted to add a little sweetness of dates into the porridge and of course some roasted smashed skin on potatoes didn't hurt the crazy moist and soft crumb.  I had some left-over grilled onions so in that went as well.  The dates and onions both dissolved into the final dough but you could certainly taste their contribution in the final bake.

This one makes great grilled bread and is fantastic with some butter or cheese.

Here are the Zip files for the above BreadStorm files.

 

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

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, potatoes, onions and salt and mix on low for 5 minutes.  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.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 to 1.5 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 540 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.

 

 

Comments

Elsie_iu's picture
Elsie_iu

The crumb looks really soft, making a very nice contrast to the crispy crust! I love the scoring on both bread. What a beautiful piece of art!

Happy Baking!

isand66's picture
isand66

I appreciate your kind words.  I really love the way this one came out.  The dates really add a nice sweetness.

Regards,
Ian

Ru007's picture
Ru007

The flavour combination sounds delicious :) Well done Ian

Happy baking! 

Ru

 

isand66's picture
isand66

Glad you like this one Ru.

I hope you can try it one day...it really is worth a go at it.

Happy Baking to you as well!

Ian

dabrownman's picture
dabrownman

needs to be a classic served with cheese fruits, cured meats and a glass or 2 of red wine.  That crumb looks perfect for sandwiches or toasting too,  Well done and happy baking Ian  

isand66's picture
isand66

I think this one would go perfectly with some of your insanely delicious prepared meals!  The crumb is melt in your mouth on this one.  I've been eating it for breakfast and a snack with a simple schmear of cream cheese.

Have a great Memorial Day weekend...I'll be smoking some wings to bring to our friends party.  Will try and make some bread at some point too, time permitting.  I have so much yardwork to do and planting to catch up on due to all the wet weather.

Happy Happy Baking, Cooking and best of all Eating!

dabrownman's picture
dabrownman

andouille sausage gumbo tonight and smoked ribs and chicken tomorrow - yummmmmm

Cedarmountain's picture
Cedarmountain

There's no mistaking that porridge bread crumb, it looks so deliciously soft and chewy!  A perfect bread for grilled sandwiches or toast with some fresh fruit and cheese.  Really nice bake Ian!

isand66's picture
isand66

I really love the way the crumb came out on this one.  It's still moist a week later.

Happy Baking.

Ian

leslieruf's picture
leslieruf

you come up with such interesting combinations, I always enjoy them

Leslie

isand66's picture
isand66

Always appreciate your comments.  Hope you give this a try.

Happy Baking!

Ian

Danni3ll3's picture
Danni3ll3

but I am sure it is delicious! Grilled cheese sandwiches anyone? 😁

isand66's picture
isand66

if I'm anything...boring is not it 😬.

Happy Baking!

Ian