Rye-Spelt-White Pullman With Porridge

This loaf used 20% rye, 15% spelt, and 75% bread flour along with an oatmeal porridge containing 20% of the total flours of Scottish oatmeal along with the bran sifted from the rye and spelt. To top it all off I added 60g of "Trinity": 20g each of EEVO, honey, and yogurt.

The rye and spelt flours were stone ground, sifted with a #30 screen.

It's hard to be sure of the effective hydration since the oat porridge contained a lot of water but not all of it would have been available as free water to add to the effective hydration. And then, the water in the yogurt and honey isn't all that certain either.

Here's the crumb, then more details.

flour
==== ======= ==========================
80g rye stone-ground sifted #30
30g spelt stone-ground sifted #30
290 bread KA
==== ======= ==========================
oatmeal
===== ================================
80g scottish oatmeal
6g rye + spelt bran
280g water (before evaporation)
. (say 250 after evaporation)
===== ================================
water
==== =================================
100 starter
60 mix with starter, 60g flour
. (mix in oatmeal)
45 added after mixing in all the flour
. ~205g not counting oatmeal
==== =================================
Timeline
- 11:00 AM Mix
- 11:25 Knead
- 12:25 PM bowl folds. Very sticky, stodgy, weak
- 1:40 bowl folds. Stronger, less sticky.
- 2:25 bowl folds, into bulk tub, proof mode 80°F in counter-top oven.
- 4:55 Remove from tub, gently roll into log, put in buttered Pullman pan, proof at 80°F. **
- 6:20 Risen just to the top of the pan at center. Slid lid on, preheat counter-top oven.
- 6:30 Bake 375°F 35 min lid on, 10 min lid off, 8 min out of pan. ***

** When the dough slid out it held its shape well, forming a rectangle about 2 inches thick (and delicate). I tried rolling it into a log without making a preform first, This seems to have led to some compression of he crumb towards the bottom.
*** After the first 35 minutes, the internal temperature was about 208°F.

The loaf was very delicate right out of the oven and I waited until the next morning to cut it. The crust was thin and crusty with a hint of butter. The crumb was soft and moderately open. The flavor was full and rich with the whole grains coming through and a hint of sweetness. There seemed to be the merest hint of tang. This is the best-tasting loaf I've made in a long time.

tpassin's Blog
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Wow Tom you made a terrific loaf. The crumb is gorgeous. I’m sure the flavor was outstanding.Glad the Trinity worked for you. It’s my standby .

A couple thoughts:

I count the Trinity as all liquid equivalent to water meaning I subtract it all from the original liquid called for in the formula, this makes sure not to get too wet a dough. Easier to add a tiny bit if needed.
The Scottish oats likely doesn’t take up water like my flaked grains so there again decreasing the overall hydration ahead of time just in case then add if needed. I count the water for hydration of the oats as if all is free water. I always use exactly 2x the water of the oats. I use my flaked grains as a soaker and don’t “ cook” it simply pour boiling water over grains in a bowl. 2:1
I only do bowl folds with Pullmans now. Never knead. I also put it immediately into the Pullman for its bulk ferment.I let it rise and bake it all in a day. No more retard since I’m trying to reduce any sour.
Again it’s a beauty. c

Thanks, Caroline. My kneading for these loaves tends to be almost like bowl folds. I sometimes now let all the fermenting take place in the Pullman too (especially since we have talked about it) but just decided to try a modest bulk ferment first this time. I usually also do a pour-over for a yudane but I wasn't so sure it would work well for Scottish oats since they aren't flaked. Also I wanted to cook the bran to soften it.

And the result definitely speaks well of your really excellent knowledge of the flour and dough. 🙏