Toasted oat porridge SD - Freestyle :)
The plan was to return some sort of normalcy to my baking this weekend. I was going to find a nice formula, dust off my scales and bake a loaf that I could actually say whats in it. .
It didn’t happen that way. I was running late and I needed to start the first stage of my levain build before I left for work so I ended up just throwing together some flour, water and starter. I think the last couple of bakes gave me the confidence to know that it’ll all work out.
I figured I should just carry on eye balling it for the rest of the loaf, so the second build was a bit more whole wheat flour and water. I didn’t make as much levain as last week, to help avoid over proofing. Retarded in the fridge overnight after it had doubled.
Toasted oat porridge SD is one of my favourite loaves, so I toasted some oats (eye balled that too) and poured in some boiling water (just enough to cover) and left it the fridge overnight.
Next morning, autolysed some whole wheat flour and unbleached white bread flour for about two hours while the levain and soaker warmed up.
Mixed everything (plus some salt) with some slap and folds (not sure how many). Then left the dough to rise.
I did two stretch and folds at the 60 and 120 minute marks (I think), then left the dough for another two hours. Pre shaped and rested for 25ish mins then shaped and placed in a rice floured basket. I left the dough to proof at room temp for another hour and half, before putting it in the fridge overnight.
Baked straight from the fridge (first 20mins with steam, next 40mins without)
This one is not at over proofed as the last one (I’m learning how to judge how much levain should go with how much dough).
I'm happy with how this turned out. The crumb is soft and fluffy, thanks to oats and it tasted great. I'm especially pleased that I've learned how to eye ball salt, I've got it just right the last two times i've baked freestlye!
I've very pleased with the taste. It tastes almost like it normally does, maybe a bit tangier. It might have a bit more whole wheat than usual, but i'm happy with it. I also think it could have done with a bit more oats, but that's an easy fix.
Happy baking all!