Oat Porridge Sourdough Bread
I have been tinkering, experimenting with various porridge breads for the past while; various attempts to create a lighter crumb, more custardy texture, deriving different flavours in the breads using various porridge mixtures while trying to keep a solid nutritional profile with the fresh milled grains and additions, using younger levains, varying final dough hydration. But sometime I just want a good porridge bread, like the one I first discovered working my way through Chad Robertson's Tartine 3...today was one of those days Nothing complicated, this is an oat porridge bread made with fresh milled Red Fife (25%), filtered water (75%), young levain (22%), sea salt (2.2%), oat porridge addition (20%) after the third series of stretch and folds; FDH was probably about 80% after addition of the porridge. Cold proofed overnight and baked in a Creuset covered 500 F/22 minutes; 450 F/10 minutes and uncovered out of the pots directly on the oven stone 450 F/20 minutes. Simple is often the best...