The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oat Porridge Community Bake

Bread1965's picture
Bread1965

Oat Porridge Community Bake

There's something about oats in bread that I find compelling! Inspired by the community bake I made Maurizio's Oat Porridge bread. I followed the recipe as written other than to add 25 grams of raw honey to the dough (I just made one loaf). I baked it a bit too hot as I pre-heated the oven at 550 and didn't catch it until 10 minutes into the bake. That said, while the crust was a bit darker than I'd like, overall it turned out well. I tried to load it into the basket with seam side down (to bake on the top) but it was a bit too floppy for me to load the basket keeping the dough skin tight.  I baked it after 10 hours as it was pretty ripe when I woke up. The crumb is moist, firm, fluffy and has a creaminess to it. this is a very nice bread! frank!

Comments

Alex Juvion's picture
Alex Juvion

Thanks for sharing healthy and delicious recipe of Oat Porridge Community Bake with images and steps which make easy to understand and cook.

William,

Assistant at Elite Assignment - http://www.eliteassignment.co.uk

DanAyo's picture
DanAyo

Frank, other than the high heat the bread looks like every detail was checked off. Oat porridge really makes for an exceptional bread! Great job.

If you haven’t  done so yet, you might consider posting a link to your blog from the Community Bake. Others viewing the Community Bake might be interested to learn from your experience.

In my case, the actual cooking of the porridge needs to be perfected. I think this will have a noticeable affect on the outcome.

Danny

Danni3ll3's picture
Danni3ll3

You did a great job with it and I love the crumb! It’s perfect! How did you cook the oats? I am curious since it sounds like that’s the one issue that keeps cropping up. 

And good call on adding the honey!

Bread1965's picture
Bread1965

I took 125g of rolled oats, 250g of water, pinch of salt (again, just made on loaf) and placed the pot on medium low on the stove. it stuck to the bottom a little so I needed to keep on top of it, but it was fairly straight forward. Incorporating it into the dough was also simple. I just made sure to break it down between my fingers until there were no clumps. I had some tonight toasted with a sharp blue cheese - really pretty great! Gotta love oats in bread! The crumb is so nicely soft. Thanks..

Danni3ll3's picture
Danni3ll3

or did you stop once it was cooked? And which oats did you use?

I didn’t have any trouble with my porridge but I cooked it on a really low temperature and I also had a large quantity of it. I also kept the lid on as mimics as possible. 

Bread1965's picture
Bread1965

I used Quaker Large Flaked Oats. Cooked them for 16 minutes - mostly with the lid on. And took them out of the pot as soon as they were cooked to avoid sticking. It was very dry to be sure but it all worked out relatively well.