The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Even more oat porridge

algebread's picture
algebread

Even more oat porridge

A pair of loaves from a couple of weeks ago. One was made with poolish and the other with pure sourdough.

 

Sourdough Loaf

Followed Maurizio, except as noted.

Process

Make leaven at a 1:2:2 starter:flour:water ratio with half whole wheat and half white flour; ready after 4 hours

Mix 249g bread flour (KA 12.5% gluten), 99g WW (KA), 100g levain, 241g water

Rest 45 minutes, then add 9g salt and 9g water

Rest 45 minutes, then pinch in porridge

5 folds at half-hour intervals, then bulk 3.5--4 hours at 79F (estimated 50% volume increase)

Preshape, rest for 20 minutes, shape, allow to proof until ready, then bake

 

Results

It was hoped that increasing the amount of leaven would lead to a faster bulk and hence a milder acidity in the final product. The bulk ws faster, but acidity reduction was very small. The crumb is depicted in the header.

 

Poolish Loaf

Process

Make leaven at a 1:2:2 starter:flour:water ratio with half whole wheat and half white flour; ready after 4 hours

Make poolish with 1g active dry yeast, 25g WW, 25g water; ready after 2.5 hours

Mix 262g bread flour (KA 12.5% gluten), 87g WW (KA), 50g poolish, 50g levain, 241g water

Rest 45 minutes, then add 9g salt and 9g water

Rest 45 minutes, then pinch in porridge

2 folds at half-hour intervals, then allow to bulk around 75 more minutes at 79F (estimated 80% volume increase)

Preshape, rest for 20 minutes, shape, allow to proof until ready (about 1 hour), then bake

 

Results

The yeast seemed to make the crumb slightly stiff, which was unfortunate. However, the flavor was pleasantly mild, allowing the oats to come through clearly. An image of the crumb is below.

poolish crumb

 

Failed yeast water

An attempt at yeast water was made by cutting up an apple, adding it to some water in a jar, and then allowing it to sit covered on the counter. After a few days, there were a few bubbles, but then everything got moldy and began smelling bad. It will be tried again sometime; any further tips are appreciated.

 

Comments

DanAyo's picture
DanAyo

Sometime in July we are scheduled start a Community Bake featuring Jeffrey Hamelman’s Swiss Farmhouse bead. He introduced it in his book, “Bread”.  He uses a Raisin Yeast Water for levain and it is super simple to make (the yeast water). The bread is a favorite of many, including myself. About 10-14 days before the Community Bakes starts we will post (Community Bake style) Hamelman’s Yeast Water process. This way those that don’t have a YW can participate. We can all learn together.

I hope you join us...

Danny

 

algebread's picture
algebread

I will definitely be looking forward to the community bake---depending on the timing, I may be travelling when the yeast water community fermentation (?) is underway, but if I am able to, I will definitely give it a shot and I will watch the thread with great interest in any case.