The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Community Bake Porridge Bread

trailrunner's picture
trailrunner

Community Bake Porridge Bread

i wanted this bake to be in my blog as well. Please check out the write ups in the post that Danny started. It’s amazing how one formula can be so versatile. The information given to the bakers is so helpful. 

There are more pics and a full description of my process in the Community Bake.

 

 

 

 

Comments

not.a.crumb.left's picture
not.a.crumb.left

and what an amazing crumb!!! I also can see that your dough was more on the stiff side which is what I have  found. What flour did you use? Isn't it amazing that we all use the same formula and still different things happen in our kitchens?  Amazing bake! Kat

trailrunner's picture
trailrunner

I wouldn't say it was stiff. That one pic showing it after the last fold was a good one but the dough had to be handled very gingerly and the table was very well floured . I used KA Bread Flour and Kamut for the whole wheat. Kamut has the most amazing gluten and so if I think there is any chance of a loose dough I use it. Has never failed  me. I shorted the formula 60g of water total. I will likely short it 40 more for an even 100g less than Maurizio calls for. I cooked my porridge in a double boiler and avoided all the problems with dry porridge and sticking. The YW is the miracle worker here with the crumb. It will be even prettier when it is cooler...I was pushing the envelope as far as cutting it only 3 hrs out of the oven. I also need a new bread knife.

The flavor of the bread is fantastic. So rich and the crumb is creamy ! I look forward to seeing it tomorrow. 

Thank you for looking and for all the contributions you make to baking via your posts. c

Our Crumb's picture
Our Crumb

Wow wow wow those are good looking and marvelously photographed loaves.  Fun to look at, even better to taste I'm sure.

Tom

leslieruf's picture
leslieruf

and the crumb is wonderful!  I bet it tastes very good! I’m drooling!!

a question - did you use any of your SD starter at all or just your yeast water and flour of course?  

Leslie

trailrunner's picture
trailrunner

on eating the bread and cutting more slices after it had sat all day I change my description of the crumb... it is fluffy not creamy. I looked at Albacore’s post and realized I didn’t use the correct word 😊 . It has a very mild taste after sitting. 

I used only YW mixed with KABF and none of my SD this bake. I will be baking it again soon and will use some of both next time. c

isand66's picture
isand66

I have to check out the community bake.  I get home so late during the week I have not had time to stay up to date as much as I would like.

Your crumb looks perfect for this type of bake and I'm sure tasted great.

Happy Baking!

Ian

trailrunner's picture
trailrunner

very very tender crumb. I took a loaf this morning to our meditation group and it was devoured in minutes! No one could believe it was sourdough so I had to explain the difference between sourdough and wild yeast water etc. glad you are working but sorry it’s such long days. c

isand66's picture
isand66

so where is the community bake posted?

trailrunner's picture
trailrunner

section of comments right at the top currently is a comment saying “ thank you Paul”... follow that to the whole thread