3rd time's the charm honey oat porridge bread
I used the Honey Spelt Oat recipe from Sourdough by Sarah Owens. I followed her ingredients exactly, except I swapped out the spelt for whole wheat. The loaves in her book are a little small for my liking, but given my poor prior attempts with this recipe, I was happy to make less dough.
I used slightly lower hydration than in prior attempts, but the main difference in process was not including oats in the autolyse. Something about doing a long autolyse that included the oat soaker just destroyed the gluten structure for me and turned the final dough into a stringy mess. I was also very nervous about over proofing the dough based on prior results, so I let the bulk go only 3 hours (versus 4 the day before). Glad I finally figured out (I think) the source of my porridge bread sorrows! If it tastes as good as it looks I'll definitely make this again (plus I have 9lbs of oats)!
Next time I think I won't do an autolyse of flour + water and instead do a very short (20 min) autolyse with everything but the salt. I'll make this change because there wasn't enough water without the soaker so the autolyse created hard bits.
|8:30 AM||Levain Build & make oat soaker w/ boiling water|
|1:00 PM||Autolyse flour and water|
|2:20 PM||Mix soaker, levain, honey, and autolyse (no salt) and let sit for 20 min. Do series of folds Trevor Wilson style|
|2:35 PM||Add salt and mix Trevor Wilson style|
|3:10 PM||Do first stretch and fold - do total of 5|
|6:00 PM||shape & fridge overnight|