If porridge loaves = “yum” and seeded loaves = “yum”, then porridge + seeds = “YUM” or “yum x 2”? Well, I’m not sure how mathematically sound that equation/formula/hypothesis (or whatever) is, but I decided to try it out.
Levain (80% hydration)
Unbleached white bread flour
Sesame seeds (black)
Sesame seeds (white)
Total dough weight
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1.3 stage levain builds (all w/w flour) from 6g of NMNF rye starter, into the fridge overnight.
2. Toast 30 g rolled oats separately from pumpkin/black sesame/sunflower seeds and separately from the white sesame seeds. Crush the white sesame seeds
3. Cook the oats over a low heat in 140g of water, until it’s a thick/stiff porridge.
Mix 105g of the porridge and all the seeds, into the fridge overnight.
4. Make the autolyse and leave overnight in the fridge.
5. 2 hours before mixing, take everything out of the fridge
6. Mix everything plus salt. Rest for 45mins.
7. 4 S&F at 45min intervals. Bulk ferment for 3 hours or until it’s got some good bubble action going.
Pre shape, 30min rest. Shape, 1 hour on the counter, then into the fridge (19 hours).
8. Remove from fridge, score and bake at 240dC for 30mins with steam, then at 220dC for another 15mins, turn off oven and leave loaf in for another 5mins.
The loaf sprang and bloomed fairly well. I'm pleased with how moist and soft the crumb is. Thank you oat porridge.
The taste of this loaf is great, it has a nice nuttiness and a very mild sourness. Definitely YUM.
This is my third seeded loaf in a row. First one, wasn’t really what I wanted. It had just black sesame seeds and steel cut oats. Here's a pic of that loaf.
I mixed in the seeds and oats on the first fold but didn’t get the distribution of the seeds right. The crumb was alright, but I found it a bit dry. I didn’t realise that the seeds would soak up quite a bit of liquid. So i decided to tweak the formula.
Last week was just seeds. I upped the hydration, skipped the steel cut oats (figuring i should just learn how to handle just the seeds first) and mixed the seeds in at initial mixing (not with folds). That turned out better, no more dryness and better distribution. Here's a crumb shot of that loaf:
This week, i went back to try oats again (not steel cut this time). I'm really having fun with my seeded loaf experiments, but i think i'm done messing with this formula (for now). What to try next?