The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3x Apple Porridge Sourdough w/ Raisins

ifs201's picture
ifs201

3x Apple Porridge Sourdough w/ Raisins

This bread was a real experiment! I had some apples from the farmer's market that I wanted to use, hard apple cider, and apple YW. I had also wanted to make another bread using oat porridge so I decided to do it all taking inspiration from the idea of apple/raisin oatmeal. This bread uses 5 different flours, oat porridge, sourdough levain, YW levain, raisins, hard cider, and grated apple. I kept the hydration at 55% because I was worried that the dough would turn to soup with all of the liquid from the oats and apple. The oats were not cooked, but were soaked overnight in the hard cider. The bread is about 40% whole grain. 

 

Add InsWeight of Add in
Grated Apple300g
honey30g
oats soaker (hard cider)240
Oats144
raisins150g
Total 
 Flour added to final dough
 906
  
  
T8522%
Spelt15%
Whole Wheat7%
Rye calc3%
Bread flour calc53%

 

3:00 PMMix final levain and pour cider over oats     
7:00 AMAutolyse (flour + water + apples) + take levain out of fridge     
8:00 AMMix dough (levain, autolyse, oats), rest, mix and add salt and honey - first 100 slap and fold and 75 during second mix     
8:45 AMLetter fold on counter     
 Laminate on counter (raisins)     
 Coil fold 4x     
2:00 PMPreshape, 30min, shape, 30min, into fridge     
3:00 PMInto Fridge     
10:00 PMBake 27min at 485 and 22min and 450