Ginger and Jasmine Porridge Revisited
I detailed the first bake with this recipe here. I wanted to revisit it without the matcha powder and see how it worked as a hearth loaf.
Happy to say that it turned out great! Made loaves for friends as well (needed independent tasters) and everyone really liked it. The ginger really stands out (but isn't overpowering) and there are also noticeable aromatics from the jasmine rice. It has a crisp texture when toasted, but my favorite way of eating it so far is a simple PB&J with raspberry jam. Something about the aroma you get from the ginger as you take a bite combined with the sweetness from the peanut butter and jam makes a really good combination.
Very happy with how these loaves turned out. Not sure what happened with the crumb in the center of this loaf. Don't think it's under/over proofed. The overall crumb looks good and even. Guessing it was a lack of degassing during the final shape. Crumb shot is of the tallest loaf. Not sure what the cause of the lack of bloom is with the other two loaves. I think it's just lack of consistency in my shaping/scoring technique.
Next time (and there will definitely be a next time), I will bake at a slightly higher temp to try and get better spring. Reduced the heat a little because I was worried about burning the loaf bottom with the milk in the recipe. Bottoms looked good, so I will bump it up a bit. That being said, I do like the thin, soft crust with the lower temps.
Makes one loaf and assumes a morning bake with hand mixing/kneading.
Pate Fermente (early evening before bake)
72g - AP flour
48g - Bread flour
72g - Water
2.4g - Salt
0.2g - Active Dry Yeast
- Dissolve yeast in water.
- Combine flours and salt in a separate bowl and create a well.
- Add water/yeast to flour well and mix until flours just wetted.
- Saltolyse 15 minutes.
- Fold/knead until dough is just smooth with no lumps.
- Form into tight ball and place in covered, oiled bowl.
- Ferment for 12-16 hours at 70 deg F.
Porridge (night before bake)
40g - Jasmine rice
6g - Ginger root (minced)
20g - Honey
60g - Water
60g - Whole milk
- Combine all ingredients in covered saucepan and cook over low heat until wet ingredients are fully absorbed by the rice. I have an electric cooktop with burner settings of Lo, 1-9, Hi. I set the burner on 1 and it takes 60-90 minutes. I don't bring the mixture to a boil. Just a low, slow heat up.
- Stir periodically to insure rice doesn't burn and set up too much.
- The milk fats will coagulate fairly early in the heat up (I think from the acidity in the ginger), so don't be alarmed by that.
- When done, cover and leave out overnight to fully cool. Refrigerate if not using within 8 hours. Alternatively, make this just before the bake, but allow it to cool enough to be used in the final mix.
148g - AP flour
112g - Bread flour
20g - Semolina flour (remilled)(can replace with white flour if unavailable)
220g - Water
20g - Hold back water
5.6g - Salt
5.4g - Active Dry Yeast
- Dissolve yeast in water. Combine flours in separate bowl and make a well.
- Combine water/yeast mixture with porridge and break up the porridge chunks. Mix until uniform.
- Combine water/yeast/porridge mixture with flours. As mixing, add small chunks of pate fermente to evenly distribute it into the dough. Mix until flours are just wet. Add Hold Back Water (if needed) in small amounts to desired hydration. Dough will be somewhat sticky and should feel something like a 65% hydration white flour dough.
- 15-20 minute fermentolyse to hydrate flours
- Develop medium to high gluten strength. Dough may still be a bit sticky from the rice, so use wet hands or food service gloves.
- Bulk ferment in oiled bowl at 76 deg F. One fold at 30-45 minutes. Dough should be roughly double at 60-90 minutes.
- Pre-shape into a boule
- Bench rest 20-30 minutes
- Final shape for banneton and proof at 75-76 deg F (roughly 45-60 minutes)
- Preheat oven to 425 deg F. Bake with steam for 10 minutes (425 deg F), 5 minutes (400 deg F); vent oven; 20-25 minutes (375 deg F); Final temp target of 208 deg F