The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cedar Mountain‘s Khorasan Oat Sourdough: Take 2

Danni3ll3's picture

Cedar Mountain‘s Khorasan Oat Sourdough: Take 2

Time to revisit this one too!




Makes 3 loaves



50 g large flake oats plus 100 g water (I got 145 g of porridge)

50 g coarse ground Khorasan (I put the dot of my Komo mill 180 degrees counter clockwise from the finest setting) plus 125 g water (I got 140 g of porridge)



300 g fresh milled Khorasan (Kamut) flour (300 g Kamut berries)

700 g strong bakers unbleached flour

700 g water + 25 g + 25 g

23 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe)

Whole grain and AP flour to feed levain 

Flaked khorasan and oats for topping


Two mornings before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for the day. 


The two nights before:

  1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 


The morning before:

  1. Feed the levain 100 g of filtered water and 50 g of whole grain flour and 50 g of unbleached flour. Let rise until doubled (about 6 or 7 hours). 

2. Place into fridge until the next morning. 


The night before:

  1. Mill the Khorasan berries and place the required amount in a tub. 
  2. Add the unbleached flour to the tub. Cover and reserve. 
  3. Mill the khorasan berries for the porridge and set aside for the morning. 


Dough Making day:

  1. In the morning, 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. Cover and autolyse for 2.5-3 hours at room temperature (73F).
  2. Add the water to the rolled oats and cook on low, uncovered, until very thick and creamy. All the water should have been absorbed. Set aside to cool. 
  3. Do the same with the coarse ground Khorasan and the water. This took a lot longer than the oats before all the grains were tender. At about 45 minutes, I was happy that everything was tender. Add to the oat porridge and let cool. 
  4. After the autolyse, add the salt, the yogurt, the first 25 g of water and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. Add both porridges as well as the last 25 g of water, and mix for another 2 and a half minutes until well distributed.
  5. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  6. Do 2 sets of stretches and folds at 30 minute intervals and then 3 sets of sleepy ferret (coil) folds at 45 minute intervals, and then let the dough rise until risen by 30%.  I usually do only 2 sleepy ferret folds but the dough felt like it could do with an extra set. Total bulk was about 5.25 hours. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~780 g. Round out the portions into rounds with a dough scraper and let it rest 30 minutes on the counter. 
  8. 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 or big bubbles. Finally stretch the two top corners and fold 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 as tight boule as you can.
  9. Sprinkle some Khorasan flakes and large flake oats in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the oats. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. Try to let proof for no longer than 12 hours. Unfortunately, life got in the way and these were baked at 13 and 15 hours. The second batch was really soft and definitely felt overproofed. 


Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  2. 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. 
  3. 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.


Danni3ll3's picture

I would say borderline overproofed since one of the loaves didn’t split. 

trailrunner's picture

I just love porridge breads. It was a leap of faith when I came back to trying them last year. I had tried one a few years ago and it was a disaster. Now I have great success with them. Yours looks wonderful . Will have to revisit . I wonder if I can do it in my pullman pan :) 


Danni3ll3's picture

About the crumb! 

trailrunner's picture

Stunning crumb and I bet the flavor and texture of the crumb was lovely as well. I really like how moist the porridge loaves are. c