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Ru007's picture

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).



Weights (g)



Final Dough (g)


Levain (80% hydration)


































Unbleached white bread flour







Whole wheat flour







Rye flour




























Oat porridge














Total dough weight

          1 031



           1 031



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. 

Happy baking 


Cuisine Fiend's picture
Cuisine Fiend

My attempt at Poilâne-style bread, here's the recipe - Breadtopia's seemed reasonably authentic and reliable. My starter was rye and perhaps a bit more runny than it should have been but the dough proved nicely, sprang beautifully in the oven and cracked handsomely on top.

What can I say? I was really disappointed with the taste. Quite cloying and a bit too sour for my liking. It also didn't last well at all - stale after only a couple of days, and my bread usually gets through a week.

Was it me doing something majorly wrong, or is it overrated?

dabrownman's picture

We gone for a few days in Texas our daughter’s graduation from PA school at UTMB.  She did very well graduating with honors and awards so we rented a Jamaica beach house in Galveston to celebrate with her, family and friends – there were a dozen of us.

So there was no post for last Friday but we were eating home make bread brought frozen from home!  We catered the food for Saturday night – the best shrimp gumbo ever with Greek salad, garlic pita bread, shrimp Po’ boys and libation for all.  Thank goodness these folks like beer and wine as much as we do so no need for a full bar.

Look how chunky that levain is!

This had to be a special bread so it had to be a whole sprouted grain bread of some kind.  Lucy came up with a 40% whole rye and 60% sprouted wheat – half red and half white wheat.  We haven’t made a bread like this out of 100% sprouted grain before and simple seemed best.  100% hydration sprouted bran starter, 100% hydration overall, 5% caraway (black and brown) and 2% salt – easy enough.

The 500g of sprouted grain produced 100 g of bran at a 20% extraction rate after sprouting, milling and sifting.  All of it was used in the single stage levain.  20 g of NMNF starter was used as the seed so the levain ended up at 220 g a large one that is needed for a whole grain, sprouted, rye bread like this.  This levain was stirred at 3,6, 12 and 22 hours but it never rose an smidgen – zip – no rise at all!

It really smelled killer though….. so we knew it was active even though too heavy and dry to lift itself at all.  Sure enough, once it hit the 1 ½ hour autolyze at the 24 hour mark, it was ready to go to work.  After 1 set of 30 slap and folds, 2 sets of 6 slaps and 3 sets of 4 stretch and folds, all at 20 minute intervals we let it rest for 20 minutes

The toasted and barely ground caraway seeds went in on the first set of stretch and folds.  It remained sticky and wet but did develop some gluten at the end of sticking to everything.  It really proofed fast and was ready for the oven 1 1/2 hours after hitting the pan but the oven wasn’t on yet………  It had doubled after another half hour and I was worried that it would collapse in the heat but it managed to hold its own without any spring to speak of – whew!

We baked it at 425 F with the lid on for 20 minutes and It smelled great once the Pullman lid came off for another 20 minutes- convection this time.  We un-molded it 10 minutes after the lid came off and continued baking it on the rack between the two stones.  We took it out of the oven at 200 F and put it on the cooling rack at the 50 minute total mark.

Now we have to suffer the smell as it cools, wrap it in plastic when cooled and wait till tomorrow to slice it after the moisture redistributes.  We have made lots of 40% rye breads but never one that tastes anything like this one.  The 100% whole sprouted grain makes this one the best tasting low rye percent bread we have ever made.  It is powerfully delicious - deep, dark, hearty and healthy.  It is sour too.  That chunky bran levain, that smelled powerful but couldn't lift itself, was not overpowered by the grains.  It was just in hiding and really wanting to do its thing with the 20% pre-fermented bran.  If you aren't sprouting grains and using a bran levain for your breads, it is time to see what is possible yourself.  You won't regret it.

Have a salad with those ribs

Or a fruit crisp 


Lazy Loafer's picture
Lazy Loafer

Okay, this was fun! Inspired by some of the suggestions on the 123 challenge (notably Mini Oven's question about using Coca Cola in bread), I decided to try something completely different. This is a 123 bread but, instead of using 100 grams of fresh 'sourdough' starter I made a poolish with 50 grams of root beer, 50 grams of bread flour and a pinch (1/16th tsp) of dry yeast. It looked and smelled nice. I used a 'natural' root beer without a lot of chemicals.

For the liquid portion of the formula I used 150 grams of water and another 50 grams of the root beer. The flour was 225 grams of bread flour and 75 grams of barley flour. Then I added 50 grams of chopped dried Bing cherries, 6 grams of salt and, because it was a poolish bread, another 1/8 tsp of dry yeast. The dough seemed a little stiff, but I wanted to keep with the 123 formula so I didn't add any liquid. I actually may have made a mistake in measuring (or maybe barley flour is really thirsty?). Anyway, it performed well and shaped into a nice boule.

I baked it in a pre-heated (to 500F) cast iron pot - 30 minutes with the lid on (reduced heat to 450F after about 5 minutes) and 20 minutes with the lid off at 425. I didn't want to burn it with the sugar that is in the root beer. I put it in seam-side up and also did a simple cross slashed across the fold lines.

And here it is! The crumb is a little tight, due to the stiffness of the dough, but still moist. The crust is very nice though a bit 'bold' on the bottom. And the taste of the root beer actually comes through!

If I make this again I think I might add some soaked or cooked malted flakes of some kind, and maybe a little bit of anise to complement the anise in the root beer.

BXMurphy's picture

I mixed up some NMNF starter on 6/25/16. I thought I'd share some at a friend's July 4th cookout so I pulled some of the NMNF out, added more rye to make a thick dough and kneaded it in. Rolled it up, and wrapped in plastic wrap, ready to share my science project. There were no takers. Silly rabbits.

These dough balls, about the size of jumbo marbles, have been sitting in the refrigerator ever since. Wrapped in plastic, placed in a plastic container, and stored in a zip-loc baggie. Today, I thought I'd take one out for a spin and start Ru007 and Dani3ll3's oat bread.

The dough ball was dark brown on the surface and kind of pink on the inside. Kind of reminded me of undercooked meatballs. I'm thinking I have some sort of anaerobic thing going on.

Using dabrownman's levain build chart, I mixed 7g of meatball starter with 14g of rye and 14g of water. I'll probably switch to whole wheat after this first build since that's really what the recipe calls for. I don't have a full 12-hour stretch to do a straight build so I'll be retarding some of the builds and picking up where I left off.

I'm baking this loaf for my kid brother's surprise 50th birthday party. I have six younger brothers and sisters. My mom will be there, too. Plus a bunch of strangers that I suppose have some sort of connection to my brother. I don't really keep up with them. I'm figuring the meatball starter won't do too much damage and even if it does, I wouldn't notice.

I'm going to have to sleep on this while the levain builds. I'm thinking that the refreshing and baking will kill Bad Things before they kill my younger siblings and given that I have so many of them, I'm willing to see how things turn out. But Mommy's there, too, and I only have one of her. Maybe I shouldn't retard some of the steps and just let the levain rise and fall until I get around to it?

If you were me, would you bake the loaf, let it cool, and test it on the dog first (knowing that you're bringing a pre-sliced and unimpressive-looking bread because you've cut into it) or would you just bring a cool-looking bread and hope they don't notice that "something" at the party just killed them?


Cedar Mountain's picture
Cedar Mountain

Today's lunch, simple is good...a still sun warm, fresh-picked heirloom tomato from my garden, organic avocado, 6 year old aged cheddar, an ice cold Four Winds craft beer  and a piece of warm, naturally fermented sourdough bread made with sprouted flax seeds, fresh milled organic rye, khorasan, einkhorn and red fife; slow fermented with a young levain and cold-proofed for 18 hours.

 "Eat good food, not too much, mostly plants" ~ Michael Pollan, "Cooked"



* Not intending to be preachy or anything, I am also including this video link - a thought provoking and worthwhile documentary statement, the film tells the story of four groups that are pioneers in the fields of regenerative agriculture, regenerative grazing, diversified crop development and restorative fishing. If you eat food, this is something to consider....



Maxbob002's picture

I've been lurking for a while and this is my first blog post. Thanks for everyone for making this site great. I am an amateur and have been baking bread for a couple years. My daughters and I made a sourdough starter named Charlotte early on. I keep her on the counter and we feed her mostly everyday and she has been refrigerated once or twice for short periods. She goes on trips with us as well. She lives in Mississippi and has vacationed Tennessee, Missouri, Indiana and Illinois. 

This was an adaptation from a Rye Flaxseed formula in Hamelman's Bread. I didn't use commercial yeast and added some sunflower seeds.

I used Hodgson Mill Rye flour and Sam's Club bread flour. I did a bulk ferment for 2.5 hours followed by one hour proof in cotton lined bannetons. This is shorter than my typical sourdough proof but they loaves looked good to go. I attributed to the significant percentage of overall flour in the levain. Shaping was difficult as Rye is very sticky to work with. Scoring went better than the last time so I felt ok with taking pictures of the finished product.

Taste-wise the family loved it. Even the two young ones who generally scoff at anything not white bread.

alfanso's picture

Looking to shake things up just a little, I decided to change a bit from my recent Semolina with Rye Levain concoction.  Not a lot, just enough to see what would happen by altering that one thing.  And that one thing was to use 60% durum/40%AP flour in the final mix rather than 100% durum.  Otherwise all things remained the same.  Well, except that I actually did a 3 stage build this time.

Baguettes are 3x350g, Batard is 1x600g

I think that the prior batch had slightly better oven spring, this one has a more craggy look where the baguettes bloomed.  But that really isn't a complaint.  Just an observation.


Crumb shot added the following AM to satisfy a few demanding bread nuts!

Ru007's picture

This week’s bake is my second attempt at a SD with rolled oats. I tried similar loaf last week and  though it was a good loaf, i wanted to make some changes.




Weight (g)


Final Dough









Levain (81% hydration)
























Unbleached white bread






Stone ground whole wheat






























Oat porridge/soaker












Total dough weight


1 174


1 174




1. Levain builds in three stages, all with whole wheat flour. I retarded the levain overnight once it had doubled after the 3rd feeding.

2. Toast 105g of rolled oats and then added 210g of boiling water and let that soak overnight. It was fairly a really stiff soaker.  

Mix the flour and water to make a stiff dough, chill for a few hours and then leave to come to room temperature overnight.

I was really concerned that the autolyse wouldn’t do what I was supposed to do because it was so stiff, but it the morning the dough had really relaxed and was nice and stretchy.

3. In the morning, mix the autolyse, salt and levain (which should be removed from the fridge two hours before, stirred down and left to bubble up again). Leave the dough to rest and relax for an hour.

I had to resist the urge to add more water, things were just feeling much stiffer than I’m used to.

Add the oats using letter folds, make sure there’s no lumps of oats in the dough.

Good thing I didn’t add more water because, the oats added more moisture to the dough. It wasn’t by any means a wet dough, but it was still stretchable.

4. Develop the dough using stretch and fold. I did another 4 at 45 minute intervals. Leave the dough to bulk ferment for a few hours (I left my dough undisturbed for another 3 hours).

5. Pre-shape and leave to rest for 30mins before shaping and retarding overnight.

I left the dough to proof for another hour before putting it in the fridge for 18 hours.

I used scissors to make a few snips across top of the dough and then baked the loaf for 50mins at 230 dC, with steam during the first 30mins.

The loaf sprang and bloomed well.

The crumb is very soft and fluffy.

I’m surprised at the crumb structure of this loaf. I didn’t think I’d get it as open with a fairly stiff dough. I still think I could get the crumb a bit better though. Any tips are welcome.

The flavour of this loaf is great, way better than the first one. I think toasting the oats and adding more salt was what did it. I really like the taste of this bread!

This loaf is a keeper, i will definitely be making it again. 

The first time I made this loaf, I didn’t toast the oats I just made a porridge using 105g of oats and 300g of water. I think the porridge was too wet because the dough I ended up with was very wet and sticky.

I put the dough in the fridge to chill and firm up before shaping, because I wasn’t confident enough to shape it. The resulting loaf was okay though and it tasted good.  The crumb was tender, but it was a bit too moist for my liking. I’m very glad I reduced the hydration, i’m happy with the amount of moisture in the crumb on this one. Here's a few shots of my first try...

Happy baking!



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