March 31, 2014 - 6:05am
Tartine No. 3 Toasted Millet Porridge
Another of the porridge breads from Tartine No. 3. For this, the millet seeds for the dough are toasted and then cooked. Having absorbed all the water from cooking, they are added to the dough after the first couple stretch and folds (an hour into the bulk ferment). Compared to the two oat porridge breads in the book (fermented and not), this one uses less of the "porridge" grains. I think it may have contributed to a lighter, airier loaf than the oat ones. It was certainly easier to incorporate the millet into the dough than with the cooked oats; the millet cooks up more like rice than oats. The crumb is soft and moist. I love the crunch of the seeds on the crust. I think this will make a really nice sandwich bread.
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Beautiful looking bread.
Nice job.
Regards
Ian
millet in the mix for the crunch. Will have to try cooking them up. Nothing like another step that dirties another pan :-) Well done.
This looks great, nice photos and awesome loaf.
I realize taste is subjective, but how did it turn out for that sandwich?
I am curious about the book. The reviews seem somewhat mixed. I suppose the most important thing (to me) is whether the formula as listed work for the home baker. I've not made anything besides the Basic Country Loaf and the Walnut Basic Country Loaf (or whatever he called it in Tartine Bread). While the walnut was my favorite so far, it didn't go over well in my house where only I like the taste of walnuts).
Have you been making several of the recipes and do you find them producing consistently great bread with minimum fuss?
Joking about minimum fuss. But maybe not much more fuss than that basic country loaf, which should be called PITA.... still I make it every weekend so it can't be that bad...
Hi David. I really liked the Toasted Millet loaf. It's great toasted and perfect for a sandwich. As with the other porridge breads in the book, roughly half the flour is bread flour and the other half is high-extraction wheat so it's fairly light (in color and crumb). This loaf is not very sour but I'm sure more sour can be teased out of it with some changes in process.
I've made a half dozen of the recipes so far; Oat Porridge, Fermented Oat, Spelt-Wheat, Emmer, White-Wheat Blend, and this Toasted Millet. These definitely took me out of the comfort zone I'd been in having baked the Basic Country loaf from Tartine Bread regularly for the year prior. I find the higher hydration dough (I think these are ≈ 80% as opposed to ≈75%) tricky to work with when shaping but I think I'm getting better at it as I go along.
I'd say these recipes are all "more fuss" than the Basic Country loaf but they're fun to explore. The basic process and timing is the same but you're adding in the complication of different flours and add-ins. I think the bulk of the recipes call for high extraction flour and if you can't buy it, you have to sift your whole wheat flour yourself. I eventually located high extraction flour and at least that became simpler.
I'm enjoying the book and still have many recipes I'll be trying. I know I'll put some that I've tried already into regular rotation too, like this Toasted Millet and also the Oat Porridge.
Hope this helps a bit. :)
I will keep the book on my radar. Still waiting on the mill to be ordered. Soon though. Trigger finger is itchy.
That's a lovely looking loaf and nice pics, Julie. What were the baking instructions for this loaf?
Hi Syd. The breads in Tartine No. 3 are baked in a covered dutch oven which has been preheated along with the oven to 500 º. Then...
Bake for 20 minutes in covered Dutch oven @ 500 º.
Reduce oven temp to 450 º and bake for 10 minutes.
Remove lid from Dutch oven and bake for additional 20-25 minutes.
Thanks Ian, dabrownman, and WoodenSpoon. :)