March 23, 2016 - 3:18pm
What kind of oats in Hamelman's 5-Grain Levain?
I'm interested in trying Hamleman's 5-Grain Levain bread that everyone raves about.
What kind of oats do you use? I picked up some "whole oat groats" at Central Market today. Will these work?
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I just use rolled oats, for example, Quaker's Old-Fashioned.
I assumed he wasn't talking about rolled oats– only because he specifically calls for "rolled oats" in other recipes, like the Oatmeal Bread. But good to know that it will work!!
As in porridge, if so what quantity do you add and when? Cheers
The wee beasties love oat flour and potato flour. A bit if each in breads make them ferment and proof majestically.
I just have a Krups spice grinder. Any clue if this could work for that?
to grind whole grains for bread. Worked great but was slow.
I don't know the recipe, but if I was going to use whole oats in bread I would either soak them overnight or cook them into porridge first. Same with steel cut oats.
says to grind, other wise might interfere with the dough matrix. just saying. I love oats. Cooked up in porridge tangzhongs them. (is that a word?) you know, pre-gelled starch to glue things together first. Thirsty little grains too. :)
I make this bread every couple of weeks and always use rolled oats. I make the variety with a rye starter and it always turns out well, in fact it's my favourite bread along with one I make with toasted rolled oats. I think however you could use steel cut oats if you maintain the same weight and use hot water. Whole oat berries might need to be cooked for a while and then the water would need to be adjusted down.
Patsy
Thanks Patsy! Good to know it works with rolled oats. I wonder why he didn't specify rolled oats here - but did elsewhere