The Fresh Loaf

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Lavender Oatmeal Porridge Loaf

CrustyJohn's picture

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)

~1tbsp salt


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.  



Benito's picture

Interesting using peanut flour which I've never seen.  Is the peanut flour detectable in the flavour?  A tbsp of lavender sounds like a lot, it is a prominent flavour?  Gorgeous crumb John.


CrustyJohn's picture

No, I don't think the peanut flour is a detectable flavor and the lavender pretty slight as well.  I don't really have a good reason for adding the peanut flour other than I have it on hand.  I think it increases the extensibility of the dough a good bit, which is normally not desirable, so I don't add too much, but perhaps in certain instances (a high % rye loaf perhaps?) this might be beneficial.