Honey Oat Porridge Bread with Sesame
A friend requested a loaf with honey and oat porridge. So this is it!
Makes 3 loaves
100 g rolled oats
200 g water
45 g honey
40 g butter
75 g raw Sesame seeds
700 g unbleached flour
200 g whole grain Red Fife flour
160 g whole grain Einkorn flour
68 g flax, freshly ground
700 g water + 25 g
23 g salt
30 g yogurt
250 g levain (procedure in recipe)
Extra wholegrain flour of your choice for feeding the levain
Two mornings before:
- Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of wholegrain flour. Let sit at cool room temperature for the day.
The two nights before:
- Feed the levain 36 g of water and 36 g of wholegrain flour. Let that rise at cool room temperature for the night.
The morning before:
- Feed the levain 72 g of filtered water and 72 g of strong baker’s flour and let rise until doubled (about 6 hours). Place into fridge until the next morning.
The night before:
- Mill the Red Fife and Einkorn berries. Place the required amounts in a tub. Add the unbleached flour to the tub.
- Grind the flax seeds in a bullet and add to the flours in the tub. Cover and set aside.
- Make the porridge: Add the water to the rolled oats and cook on low until water is absorbed and porridge is creamy. Add the butter and the honey. Stir well and put into the fridge for the night. This can be done in the morning if you wish. I got lazy and prepared my porridge in the morning.
- Toast the sesame seeds in a dry frying pan or in the oven at 350 F. They are done when lightly golden and fragrant. Reserve.
Dough Making day:
- Early in the morning, take out the levain and the porridge to warm up.
- Put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub. Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature.
- Once the autolyse is done, add the salt, the yogurt , the extra water, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 8 minutes. At the end of the 8 minutes, add the toasted sesame seeds and the porridge and mix til incorporated.
- Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).
- Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds at 45 minute intervals, and then let the dough rise to about 30%. It should have irregular bubbles visible through the sides of the container and bubbles on top as well.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~870 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
- Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
- Sprinkle a mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.
Oops! Got great oven spring, tops hit the lid and I have flat topped loaves! Need to remember to cut back on this recipe or use bigger Dutch ovens.