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Based on http://www.thefreshloaf.com/node/37928/oat-porridge-bread-tartine-book-3

I included the 7% wheat germ. Hydration stayed as 75% instead of the 82%.

I used water that was used to sprout my wheat berries.

Couldn't shape the dough well because it's just sticking to my ikea kneading board.

Did 8 stretch and fold. I can lift the dough out of my stainless steel bowl without the dough sticking to the bowl, so I presume the gluten is developed.

 I love challenge bakes and thanks to Karin from Brot and Bread and TFL we had plenty of fun with this one.  I won't repeat the background of this famous German Knight, but I will tell you that my apprentices Max and Lexi as well as Mookie were more inclined to bake a bread fit for the Black Knight who tried preventing King Arthur from continuing his quest for the Holy Grail.  I had to explain to them that unfortunately the Black Knigh

After watching British Bake Off on cable, have to try it.

Added herbs infused olive oil instead of normal olive oil.

It is my first and maybe the only post at least in the near feature. This is the only bread I`ve been work on for about 3 years, since the birth of my ferment. Enjoy!

295g flour (Hard wheat) 
90g rye flour
270-290g of water
200g white ferment (75% Hydration)
11 salt
75g walnuts

After last Friday’s bake found here: Götz von Berlichingen Ancient Age Sourdough Bread  our research on Götz of the Iron Fist turned up all kinds of interesting factoids.  After downloading our new Swami Swabi app for the iPhone, Lucy was able to channel many famous dead Swabians and ask them what Swabien bread they enjoyed the most when they were alive - amazing technology - really !

Day 1

Day 2

Today I baked two loaves of oatmeal porridge bread, about 12 hours apart. The plan was to bake them one after the other (I bake in my cast iron dutch oven and only have the one, so simultaneous baking is out). However, I wound up needing to run an extra errand this morning so the second loaf of bread was left in the fridge all day, until I had time to bake it and it had cooled off enough that I felt OK cranking the oven to 500 degrees. 

In Tartine No. 3, Robertson says that all of the bread recipes (with the exception of the Rene-style loaves, which are too seedy) can be adapted for crispbreads simply by decreasing hydration to 50-60%. I decided to try this with the brown rice porridge bread, as I think rice crackers are tasty. I added some sesame seeds on top of most of them.

I wound up using:

250 g BRM whole wheat flour 

250 g KA bread flour

So I've been hooked to "The Ogre" adaptation of Steve Scott's Grain de Lin from Breadlines   Recently it was brought to my attention indirectly that the hydration is actually supposed to be 109% while I've been thrilled with the loaves I made @ 102%.  I've made a couple small batches of this and decided I should share with my farmer friends as it is so good.  My adaptation replaced the "Lin" with "Oger" or flax with barley along with the decrease of hydration by 7%.  I'm calling it The Ogre Loaf.