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having seen several beautiful porridge breads here lately, i resolved to try it for my Sunday bake. 

Mixed last night

200 gr active rye sourdough 

300 gr porridge ( 50 gr oatmeal, 50 gr quinoa, 200 gr h2o)

600 gr fresh ground spelt, ww mix

200 gr ap flour

10 gr wheat malt flour 

200 gr chopped pecans 

16 gr salt

450 gr h2o

for a total 1000 gr of grain and 750 gr water. 

After an hour rest, knead to medium dev, leave out overnight ( covered and in cool conditions, 65 degrees F). 

Maybe it's a coincidence but there are an awful lot of porridge breads cropping up on here... I like it!

This is a repeat of last week’s bread without the cranberries or pumpkin seeds. Bread1965, have no fear, I made you one with the add-ins unless you prefer one without. Let me know. :-D

Here is the recipe again so you don’t have to go searching for it. 

1. Toast 125 g of large flake oats in a dry frying pan. When toasted add 25 g of oat bran to the oats.

2. Mix together 345 g of water and 75 g of organic plain yogurt. 

Not sure why I can only seem to load photos upside down - tried flipping 180 degrees but not different. Sorry!

My first attempt was far too bready and had too thick a shell but this second lot where very "family friendly" AKA gone in 60 seconds.

Credit for the recipe comes from the Instructables site.

Donuts

3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total)
1/2 cup (120ml) water (105-115F / 40-46C)

2 1/4 cup (530ml) milk, scalded and cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
oil for frying

Glaze

This is my first time attempting sourdough croissants, and my second time attempting croissants in general! I made these into mini croissants which is why they're not as "high".  I think they came out ok! When I first wrapped the dough around the butter slab to begin the lamination process, I realized that the butter slab was too cold so when I attempted to roll it out, the butter started breaking apart between the two layers of dough. 

I am having no luck figuring out how to tell when proofing is done after each fold and stretch phase. Is it when the dough is double in size? I am using King Arthur tangy sourdough using stiff stater Recipe.