Came across this bread on Instagram posted by "fullproofbaking" - Milk & butter oat porridge sourdough. I have attempted to follow her recipe, scaling it to make two loaves. I tried to keep bakers percent as close as possible. This was baked on 31st December 2018.
29/12/18: Refresh starter and convert offshoot to 100% hydration
8 am build levain – I needed 129 g 100% hydration
8:15 am Toasted 76 g chopped whole rolled oats (Kirsten used quick oats) with 21 g butter, adding 165 g whole milk and gently cooking. Removed from heat and added 63.5 g ice. This cooled it and thinned the consistency to a manageable level as porridge was very thick. (Next time I will just add water if preparing in advance). Set aside until needed.
13:15 pm Autolyse for 2 hours (A little shorter than Kirsten’s as I am wary of long autolyse with the flours here)
Bread flour 559 g (78%)
AP flour 90 g (12.5%)
54 g rye flour home milled (7.5%)
gluten flour 14 g (2%)
583 g water (81.4%)
15:15 pm Mix final dough – added 129 g levain then did 100 SLAFs before adding 14g (2%) salt and then 158 g cooled porridge. (I froze the remaining porridge and used it in the next bake) and did another 100 SLAFs to incorporate. Dough was very soft.
16:15 pm one set of stretch and folds
17:00 pm As per instruction – gently stretched and laminated dough.
17:45 pm One set of stretch and folds
18:30 pm One final set of stretch and folds.
I divided the dough at this point then left until it was about 50 – 75% increased in volume. This was about 1.5 hours. The dough was shaped and brushed with egg wash. One loaf was rolled in rolled oats then placed in banneton. The other loaf was rolled in oat bran. Both were left at room temperature for 30 minutes before retarding overnight. Baked in the morning in DO at 240 deg C for 15 minutes lid on and 15 minutes lid off with convection.
We loved this bread. Crust is soft and flavour is delicate but very very nice. Crumb is nice but dough spread more than I wanted.
10/01/19 Attempt no. 2.
The plan was to reduce hydration, try and build more strength, no lamination. This time I made only one loaf, same formula and method except about I used all bread flour, did about 30 more SLAPs and no lamination. I forgot to engage my brain and forgot to do the egg wash and oat topping! DARN!!
Once again it has spread and then I realised I had NOT reduced hydration at all.
Well I will have to try again and I have already edited formula to give a lower hydration – as this is well over 84% hydration (if I calculated correctly) if you include the porridge liquid.
A bit despondent, can’t seem to get enough strength in this dough. A 1:2:3 made with yeast water and sourdough with 20% rye went much better so maybe it isn’t my technique… will keep trying
Happy baking all