First YW Pullman Barley Porridge

The YW with Apple and fig proved itself a champ. The rise was fantastic and quick. Only a couple hours in my designer proofer. 😊

Everything mixed at once. Bowl folds with a 1 hr rest between x 2 hrs. Patted out on wet counter, a very very wet dough! Folded and plopped into well buttered pan. 

I cook my porridge in a double boiler, omits all the sticking. 

150 g YW levain 100% hydration 

Cooled  cooked porridge -  90g home flaked 

                                                   barley

                                                400 g water 

                                  14g Kosher salt 

Dough:       200 g milled Stardust white wheat

                    200g milled  Rye 

                     140 g Fine Durum 

Trinity- 30 g EVOO

              40g honey

              30g homemade yogurt whey

200g H2O ( pay attention and put in only as much as needed) 

Mix everything. Depending on your porridge and flours water will vary greatly. 

Butter pan and lid. Preheat 450°  lower to 425° and place Pullman in with lid on 25 min and then lid off 20 min. 

Yep Apple Dried Fig Yeast Water! I decided to go back in time and reread ALL my Blog posts from the beginning . 14 pages! Welp I am on 9 lol. There is a lot to read. All the wonderful comments and “ seeing” members who no longer post. It’s been fun but a little sad too. 

When I first discovered YW I read everything I could find here and all over the internet. I kept it going til last year! 

Reading all the things I made was such a shock as I don’t remember a lot of them. I had purged a lot of recipes the past couple months both from my bread notebook as well as giving away a very large number of cookbooks. I donated the cookbooks to our library for their monthly sale. 

So here I am and after 24° it’s fizzing lightly and everything is floating and has a wonderful fragrance. I use my microwave with the door ajar to keep the light on. 

I will wait until Wednesday 3 days and mix up a levain . Stay tuned. 🙏