December 31, 2017 - 11:28am
[2017-016] Oatmeal Porridge Loaf
(Baked 1/30/2017)
Another Oatmeal Porridge loaf, this time with some added whole wheat instead of spelt.
Ingredients
- 450g King Arthur Bread Flour
- 50g King Arthur Whole Wheat Flour
- 300g water @ 75°
- 150g starter @ 70% hydration
- 12g salt
- 250g oatmeal porridge (1:1.5 dry to wet by volume)
Process
- Mixed everything except oatmeal together
- Turns @ 30 minute intervals for 4 hours
- Oatmeal folded in during turns
- Bench rest for 30 minutes
- Formed loaf and proofed ~8 hours in banneton
- Baked for 20 minutes covered @ 450°
- Baked for 20 minutes uncovered @ 450°