Oat porridge bread - an update
Since I posted to asks some good porridge bread recipes, I've collected a lot of them. As per suggestions by advanced bakers, I decided to bake some oat porridge breads.
Unfortunately I did not have any flour other than whole wheat and bread flour, almond oil, or honey, so I had to make a simple one using the Maurizio's Oat Porridge Sourdough recipe (https://www.theperfectloaf.com/oat-porridge-sourdough/).
Until the end of the first fermentation process, I did not realize I was not supposed to use extra thick rolled oats for this recipe (which I did use). I was really anxious knowing that I made a mistake in the very beginning and that the dough was super stiff. It was partly because I cut back at least 15% water to avoid any disastrous outcome that I had last time (it stuck to a newly bought tea towel). The dough was too stiff that I did not expect to see any open crumb at all.
Thin crust and custardy crumb! It was probably the most squishy sourdough bread I've ever baked.
With some leftover soaker, I mixed in Trader Joe's Super Seed & Ancient Grain Blend and baked another loaf.
It got better oven spring and turned out even more squishy.
Please ignore the rice flour -- it only shows how anxious I was that I almost dumped the dough in a rice flour bath to prevent from sticking.
Overall, I liked this bread, particularly the crumb a lot. I learned that high hydration is not the only way to get open crumbs.
But my loaves did not have a strong flavor as I wanted.
I will definitely try other recipes (using different flour, toasted oats, honey, and/or almond oil) this weekend. I might mix in some of my cracked wheat hot cereal or rye flour to boost the flavor :)