This week’s bake is my third try (in a row) at oat porridge bread. The results of the first two tries were good, but i’ve been trying to get the feel of the dough right. First time was way to wet and, second time was a bit too stiff, third time was just right!
The flour blend is also a bit different from last week, I went with a 70:30 split instead of 60:40 (thanks CedarMountain for the tip).
Final Dough (g)
Levain (80% hydration)
Unbleached white bread flour
Whole wheat flour
Total dough weight
1. Levain builds in three stages, all with whole wheat flour.
I retarded the levain overnight once it doubled after the 3rd feeding.
2. Toast 80g of rolled oats and then add 160g of boiling water and let that soak overnight.
Mix the flour and water to make a stiff dough, chill for a few hours and then leave to come to room temperature overnight.
The hydration of the autolyse was a bit higher than last time, so the dough wasn’t so stiff.
3. In the morning, remove the levain from the fridge two hours before mixing, stir down and leave to bubble up again.
Mix the dough, oat porridge, salt and levain, using a series of stretches/slaps or whatever gets everything mixed in really well.
I added another 30g of water to the oat porridge at this point because the dough was feeling a little stiffer than what I wanted.
4. Develop the dough using stretch and folds.
I did another 4 sets at 45 minute intervals. Leave the dough to bulk ferment for a few hours (I left my dough undisturbed for another 3 hours and 45mins).
5. Pre-shape and leave to rest for 30mins before shaping and retarding overnight.
I left the dough to proof for another hour and a half before putting it in the fridge for 18 hours.
Bake the loaf for 50mins at 230 dC, with steam during the first 30mins.
The loaf sprang and bloomed fairly well. I may have over proofed this one a bit, but that's okay.
The crumb is very soft and fluffy and the crust was thin and crackly. I struggled to slice it without squishing loaf in the process!
The flavour of this loaf is the best of the three. I think having a bit less whole wheat, really allows the nutty taste of the toasted oats to come through. This one is also a bit more sour than the first two loaves, not sure what that's about, but i like it.
Comparing the results of the three loaves, I think this has got to be my favorite.