The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

25% Amaranth 15% Sprouted WW Oat Porridge SD

Elsie_iu's picture
Elsie_iu

25% Amaranth 15% Sprouted WW Oat Porridge SD

It’s been ages since I last baked a porridge loaf so I’ve decided to bake one again. This is the first time I worked with amaranth flour. I went for bagged flour since it’s 4 times cheaper than buying the grains and grinding them myself… Despite that, its flavor has really surprised me.

 

 

25% Amaranth 15% Sprouted WW Oat Porridge SD

 

Dough flour:

180g      60%       Freshly milled whole white wheat flour

75g        25%       Amaranth flour

45g        15%       Freshly milled sprouted white wheat flour

 

For leaven:

10g       3.33%       Starter

40g       13.3%       Bran sifted from dough flour (excluding amaranth flour)

40g       13.3%       Water

 

For scaled amaranth dough:

75g          25%        Amaranth flour from dough flour

75g          25%        Hot water

 

For oat porridge:

15g            5%         Extra thick rolled oat

15g            5%         Hot water

 

For dough:

185g      61.7%       Dough flour excluding bran for leaven and amaranth flour

150g         50%       Scalded amaranth dough, cold from the fridge

123g         41%       Cold water (3-4°C)

90g           30%       Leaven

30g           10%       Oat porridge, cold from the fridge

9g               3%        Vital wheat gluten

5g          1.67%       Salt

 

__________

 

305g        100%       Whole grain (excluding oat porridge)

243g       79.7%       Total hydration (excluding oat porridge)

 

 

Sift out the bran from dough flour, reserve 40 g for the leaven. If not adequate, supplement with amaranth flour.

Combine all leaven ingredients and let sit until doubled, around 5.5 hours (24.5°C).

Make the scalded dough and the porridge by combining the hot water with the flour and oat respectively. Let them rest at room temperature for at least 1 hour, then keep them refrigerated until needed.

Roughly combine all dough ingredients let it ferment for 3 hours. Construct 3 sets of stretch and fold at the 15 minutes, 30 minutes and 1 hour mark.

Shape the dough then put in into a banneton. Retard for 11 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

 

To avoid proteolytic degradation of the dough again, I kept everything cold. Moreover, I was being very cautious about adding more water. Thus, the dough was quite stiff, which is not what I’m used to. Next time, I’ll very likely up the hydration for easier handling and a more open crumb.  

 

 

I didn’t know what to expect about amaranth but I was guessing it’d be sweet. Wrong. It’s very sweet. Even sprouted kamut and durum are no competition for amaranth. This means huge because, remember, the amaranth flour I got is neither freshly milled nor sprouted. I also sensed a sunflower seeds note from it.

 

 ______

 

Pizza time! 100% www SD pizza with Parmigiano Reggiano and homemade ricotta

 

Tangy cheese lightens a pasta dish…? Linguini in sun-dried tomatoes & rosemary zucchini sauce with Tomme de Crayeuse

 

Mexican rice, sautéed cabbages with cherry tomatoes, blackened swordfish, and… What is that burnt mess??

Ah, not burnt :) Ribs in a rich ancho & guajillo peppers sauce

 

Yogurt marinated chicken skewers with grilled veggies and Le Bleu d'Auvergne

 

Sumac hummus veggies platter with 50% www SD naan and grilled halloumi

 

And I’ve only noticed now: what a cheesy week!

 

Comments

Danni3ll3's picture
Danni3ll3

Everything looks soooo good! 

I love your loaf. I have some whole amaranth in the fridge and I have been pondering using it in something. I think I’ll use your loaf for inspiration next weekend. 

Elsie_iu's picture
Elsie_iu

All my foods are diet-friendly :) Having good food definitely helps to get rid of all the frustration associated with dieting. I bet those who stick to a strict diet plan e.g. no carbs, high protein high fat, juice detox etc. are the ones who stress about regaining the pounds they lost. Seriously, if I were to lose weight on a diet of canned tuna-in-water, unseasoned hard-boiled egg, stringy chicken breast and raw cucumber and carrots spears, I'd have given up in a week...

If your customers have a sweet tooth, they'd love amaranth! Freshly milled amaranth has to be incredibly sweet when the pre-milled one tastes like candies already. Looking forward to next bake!

dabrownman's picture
dabrownman

and it always looks so good.  I can only imagine how great it all must taste.  The pizza and noodles looks especially good this time for some reason.  Te ribs never look good but I bet they taste great anyway.  Well done all the way around.

The Son IL is leaving town this weekend, after helping my daughter pack up and clean her apartment, and  taking some of my NFNF starter to make SD bread.  I taught him how to do folds and slap and folds a long time ago and he has the 123 recipe down pat.  He just told me that he has a proofer setting for his oven in Seattle and now I am jealous!  He will need the proofer in that cold clime.  Next thing you now he will be making great bread all the time and I will have one less person to bake for:-)

Happy baking and cooking Elsie

Elsie_iu's picture
Elsie_iu

that makes me envy of you! In a recent chat with my friend, I was grumbling in a joking manner what a failure I am at teaching my parents to appreciate good food. They still prefer sugar-laden ribs instead of the spicy ones. Oh, and don't even get me started on how my mom sandwiched a sheet of fake "chocolate" aka sugar-cornstarch-coloring mixture between the amaranth bread... The only dish my dad truly loves and would request from me is baked chicken legs. That said, he'd never ever take to effort to make it himself. You're so successful in comparison: not only educating your daughter and son in law to enjoy real food, but also inspiring them to actually cook it for themselves :)

Noodles and pizza are never a bad idea, especially when some interesting cheese is involved. I liked the ribs personally so not a every single drip of sauce was wasted. Sadly, sometimes photos just won't do tasty food justice. Thanks for the comment, dabrownman!

P.S. Unlike your son in law, I obviously don't need a proofer to speed proteolysis up :) I might change my mind when the room temperature drops to 16°C though!

Cedarmountain's picture
Cedarmountain

Wow Elsie, I started out intending to leave a comment about your lovely amaranth/oat bread and got lost in all that delicious food!  How does one get an invitation to dinner at your place?  I have been asking dabrownman the same question.   Good food, good bread, good people - that's a winning combination.  Happy cooking and baking Elsie!

Elsie_iu's picture
Elsie_iu

Now I've lost the comment for the bread...Should I skip the part on food next time? Kidding!

Glad you like the bread and the food! And no, you don't need an invitation. I'm cooking dinner every Wednesday and everyone is welcome. We of course never charge our guests but I'm afraid the dinner might cost you quite a bit, taking into account the price of the air tickets :) 

Happy baking to you too! Always amazed by your gorgeous loaves!

isand66's picture
isand66

The crumb looks excellent on this one and I bet it tastes fantastic.  The weekly food spread looks fantastic as always.  You certainly never fail to impress.

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

Your porridge bread is definitely part of my inspiration. Porridge bread has such a moist texture that makes it stand out from any other bread. This bread is not sour enough for my taste but I imagine many would enjoy its caramel-like sweetness.

Thanks for the praise and the inspiration!