Lavender Oatmeal Porridge Loaf
Further explorations in porridge loaves. I'm currently out of interesting flours, so it seemed a good time to try something new in the porridge category. Oats are pretty much always at hand.
Spec.'s: (I think)
350g bread flour
75g white spelt
25g peanut flour
338g water (~75% hydration)
180g quick oat porridge with ~tbsp lavender a dash of salt and a glug of cane syrup
Standard procedure. It's been getting cooler here at night recently, so I left the dough out at room temperature (rather than putting it in the 60 degree root storage room). I though that at around 70 degrees for about 7 hours (+3 hrs of stretching and folding) it would be fine, but when I came back to it in the morning to shape it, it was quite sticky and hard to handle even though it had been quite smooth and easy to handle in the evening. I'm not sure if this is over-fermentation breaking down the gluten or if it is the porridge slowly hydrating the dough and the effects setting in after I finish with the stretch and folds. The only reason I might consider the latter is that I've had this experience before with porridge loaves.
Result: It definitely was a bit of a loose loaf, but it baked up alright thanks to my batard-shaped dutch oven preventing it from spreading too much. It was also a very moist loaf; I baked it for a total of, I think, 45 or 50 minutes, and it probably could have benefitted from another 15 or more.