Oh my . There’s so much going on here I think I channeled Ian! 😊🙏
Sourdough levain and YW used as part of the water both contributed their strengths.
Then we have my flaked oatmeal made into a quick soaker. I milled Barton Springs Rye, Marquise and Stardust and added a little semolina and a little Arrowhead Mills AP. 625 g of flour in total. 195 g oat soaker. 200g Trinity— 50 g honey, 50g EVOO and 100 g Ricotta because that’s what I had to use.
The crumb is incredible. So tender and open. The whole grain flavor is outstanding. The decorations are from my usual non shaping and place the rough side down so we see what we will get.
I didn’t retard as I don’t have time tomorrow so this is an all in one day bake.
Both were baked side by side in my largest Graniteware roaster with lid on/ lid off. 
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Don't they just look great! I'm especially struck by the openness of the crumb, considering all the non-white-flour ingredients.
TomP
Thank you Tom for noticing. It’s the YW miracle. Just like with the baguettes the crumb is amazing. But the best is how light the loaf feels and the incredible flavor.
Mixed with a rubber spatula til all moist. Left for 11/2 hrs to gym . Came home I did two very wet laminations back to back. That’s it. No other dough development. Tossed in the oiled bucket. Went to the grocery . Home. Dumped it out shaped and let rise and baked.
I love hands off.
A rainy night here with jazz and a fire in the fireplace. Couldn’t be better. 🙏 looking forward to your next bake. c
Trinity, ricotta, flaked oats and YW too! Looks like a super successful bake too! Nice to see the YW bakes again.
-Jon
It started as one thing and quickly became another. I planned a Pullman but the weight was too great so I revised and detoured to 2 smaller boules.
Made lovely flavorful toast this morning. Very tender crumb. I’m quite happy with this YW so far. It’s performing admirably as far as crumb and fermentation.
I always like to use both SD and YW in some form or other. I had planned to add YW to ferment the soaker but got caught up with other things. I’m rewriting the whole so I’ll be better prepared next bake see.
Looking forward to your next bake. 🙏c
I'd love to see your rewrite so I could try to bake this.
Gary
You play a part in my kitchen activities every time I use the flaker !! That motor is SO AMAZING . I prepped a lot of hulled barley. I am so glad I didn't remember the amount of water to prep it with LOL. I use 9 tsp for 3 c of the barley WAY too much but it was exactly right this time. I have had it longer and it has gotten drier so it flaked effortlessly .
Here is the reworked formula .
This makes roughly 1700 g for 2 boules. I increased it to make slightly bigger ones. There were 800g each.
Porridge YW SD Multigrain Boules
140g boiling water
70g flaked grain
Pour over and stir and let soak while prepping the dough.
Stir everything together liquids first including the soaker . Add flour and more water as needed to get a workable dough. Let it rest an hour. Pour out on a very wet counter and do an aggressively thin lamination with more water on the top of the dough. Fold into a long roll then roll into a boule and do lamination again with more water. Roll up again and place in an oiled container. Fold the dough in the oiled container several times to coat well. Let it set about an hour or two and then fold gently one more time and leave til well fermented. She into boules using minimal touch. Cover and let rise 30 min if retarding or leave till fully risen if baking same day. 450-25 min covered and then 425 - 20 min uncovered.
Dough ingredients:
240g active SD levain
100g active YW
160g Trinity - 50g honey 50g EVOO and 60g Ricotta
360g water ( use 100-150g less till you see how dough feels and add as lamination water )
210g soaker
14 g Kosher salt
( may use 1g active dry yeast )
720g multigrains ( Stardust 200g, Rye200g, Marquise200g , semolina 60g and AP 60g )
That's it. I am always cautious with water as I use buttermilk sometimes and yogurt sometimes and all the grains are thirsty at different rates. It's a one bowl bread.
Hope you give it a try. Really is exceptional. c
I'm going to make this soon.
This is my kind of bread. I made a porridge bread last weekend but haven’t posted it yet. Your crumb is more open than mine and I can taste how soft and flavorful this one is with my eyes!
Need to make a new YW starter soon!
Best regards,
Ian
Your bakes are always an inspiration. Get going with the YW ! 😊🙏
You really did channel your inner Ian on this bake and it turned out beautifully inside and out. Nice mix of grains, ricotta, honey and olive oil must make is so flavourful. Gorgeous crumb and crust, the organic bloom is wonderful. Well done Caroline.
Benny
It’s delicious toasted. The soft crumb has held up well. Will make grilled cheese at lunch with salads.
I’m writing out your pizza crust formula will give it a go this weekend. c🙏