January 19, 2014 - 8:13pm
Oat Porridge Bread Tartine No 3
Here is my 3rd attempt at the Oat Porridge Bread. I reduced the amount of extraction flour (hard red/spelt) to 25%, and omitted the chopped almonds. At 4.5 hours of bulk, the dough only rose 10% but was well aerated, so I took a gamble, shaped it and proofed for 13 hours at 49 degrees Fahrenheit, and on the counter for 1 hour at 71 degrees.
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This really looks fabulous. How did you do that neat scalloped-edged scoring?
Scissors did the trick.
Thanks! I see some of the loaves in Tartine #3 are scored like that too. I appreciate seeing the scored but unbaked picture too.
That is a nice looking crumb ... but do you find it gummy? My last bread made with oat bran (10% only of total flours) is good in all aspects except for the gumminess & what I can refer to as the somewhat raw like taste of the crumb, even though it looks airy, smells very nice, and all that. I am still using mostly unbleached bread flour (82% or so). I shall try a blend of perhaps 70% bread flour & 30% all purpose flour next time to see. I dare not reduce the bread flour too much since I presume I need the gluten to hold the bread. Anyway, would you let me know about the nature of your loaf's crumb? Thanks!
Not gummy at all. It feels like a moister bread, with a nice oat flavor followed by a subtle almond taste.
As far as the white flour used, I use Bay State Millings Heritage European Artisan, that is practically identical King Arthur's All-Purpose, I actually added Spelt flour to the extraction flour to weaken the gluten up a bit.
Thanks for the info that confirms what I suspect may be the reason of my failing to obtain a good crumb. I will definitely try a combination of bread & all purpose flours.
I am also suspecting that I may not have allowed the dough to ferment long enough (winter time, cool house, and what not), and it being a very wet dough, I could not really do the poke test. Indeed, just an hour ago, UPS delivered my order of Ken Forkish's book "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza". I have avidly gone over some pages. What can I say? Just WOW! Anyway, he does mention that baking too soon will result in a dense crumb. Perhaps what I am calling gummy crumb is some sort of dense crumb after all. I'll keep working at it.
that looks great on the outside and inside. Did you bake it to 205 F on the inside? Shouldn't be gummy then. You know it is a a great loaf of bread when you can omit the chopped almonds but it still has an almond taste! Well done and
Happy baking
for the inside crumb dough?
Love the scissor cuts!
Wow, that looks great! I haven't tried any porridge loaves yet. I am not too thrilled with the crumb, or taste, of some others.
Maybe one of you Bay Area folks could get some of the ancient grain breads @ Tartine, and send some pics of crust & crumb? And report on flavors.
Great looking loaf. In the process of making it now actually. Did you blend the oats before you cooked them or did you just use rolled oats? It was hard to get it evenly mixed into the dough with still being gentle. Did you run into this problem as well?
Steve
Thank you. I used cook rolled oats, and it is somewhat time consuming while trying to be gentle. I just folded the dough around the porridge, pincer cut it with my hands, and then series of stretching, folding and mashing any porridge until it is incorporated.
Good luck! This was my 3rd attempt. I did a 4th last week which was actually came out better.
thanks for the reply. yea that makes sense. I have a feeling i didnt incorporate it enough. I'm thinking I may crack the oats a bit before I cook them and incorporate them after 30 min. I'm not sure why you can't just mix in with the salt.