March 2, 2014 - 7:39am
Double Fermented Oat Porridge Bread
Inspired by Tartine no.3, I used his double ferment method in preparing this bread. Using Kefir Whey to soak quick cooking oats overnight in 3:1 ratio (375:125). As it has significantly soften so I didnt boil it down, rather I only added the drained oats into the dough. Oatie flavor is apparent and complement well with almonds, however the crumb was a bit disappointing. It taste like a sandwich bread more than a boldly baked bread, it has moist n soft crumb, but its not open enough.
Oat Porridge Bread | |||||||
Source | |||||||
Total Weight | 2225 | ||||||
Serving | 3 | ||||||
Weight per Serving | 741.66667 | ||||||
Total Flour | 1100 | ||||||
Total Water | 850 | ||||||
Total Hydration | 77.27% | ||||||
Multi-grain % | 40.91% | ||||||
Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
Levain | |||||||
White Starter (100%) | 100 | 100 | |||||
Wholewheat Starter | 100 | 100 | |||||
Rye Starter | 0 | ||||||
Yeast Water Levain (100%) | 0 | ||||||
200 | |||||||
Flour | |||||||
Extra-High Protein Flour (>14%) | 0 | ||||||
Bread Flour | 600 | 600 | |||||
AP Flour | 0 | ||||||
200 | 0 | 0 | 0 | 600 | 0 | 600 | |
Wholemeal Flour | |||||||
Wholewheat Flour | 250 | 250 | |||||
Rye Flour | 100 | 100 | |||||
Corn Flour | 50 | 50 | |||||
0 | 0 | 0 | 0 | 400 | 0 | 400 | |
Liquid | |||||||
Water | 750 | 750 | |||||
Milk | 0 | ||||||
Raisin Soaker Water | 0 | ||||||
Yeast Water | 0 | ||||||
0 | |||||||
0 | |||||||
0 | |||||||
0 | 0 | 0 | 0 | 750 | 0 | 750 | |
Others | 0 | ||||||
Yeast | 0 | ||||||
Salt | 25 | 25 | |||||
Oat Porridge | 300 | 300 | |||||
0 | |||||||
0 | |||||||
0 | 0 | 0 | 0 | 25 | 300 | 325 | |
ADD-IN | 0 | ||||||
Almond | 150 | 150 | |||||
0 | 0 | 0 | 0 | 0 | 150 | 150 | |
Direction | |||||||
Autolyse all ingridient (except Salt & Yeast) | 40 Min | ||||||
Add Salt, Mixed with Pincer Method | |||||||
S&F 6 Times @ 30min interval | 3 Hours | ||||||
Total Bulk Fermentation (21C) | 6 Hours | ||||||
Retard | 6 Hours | ||||||
Bake - Steam | 15 | ||||||
Bake -Uncover | 25 | ||||||
Internal Temp 210F |
I am not sure if this is due to not enough first fermentation or im not gentle enough with the dough. One thing can be certain is that surface tension wasnt enough for the batard, which is why it spread a bit.
Heres the crumb shot