Cracked Grain Porridge Sourdough Bread
The basic ingredients for good bread - flour, salt, water, yeast - are simple yet can produce such a wonderful variety of breads with complex flavours, crumb textures, crusts. Sometimes in my tinkering and experimenting I need to remind myself that bread made just with these basic ingredients can be really good bread! So with that in mind, today's bake focused on the basics - good grain, salt, water and yeast.
Cracked Grain Porridge Sourdough Bread
- 250 g sifted mix of freshly ground organic rye, emmer and Marquis wheat (bran set aside for coating the loaves)
- 750 g organic all purpose flour
- 750 g filtered water (est.FDH 82% after addition of porridge)
- 22 g sea salt
- 225 g levain (4 hour)
- 300 g mixed cracked grains (rye, emmer, khorasan, Marquis, hulless oats, flax) cooked into a porridge
The cracked grain porridge was gently mixed into the dough after the second of four stretch/folds. After four hours the loaves were pre-shaped, rested for thirty minutes and then shaped and cold proofed overnight for 10 hours. I baked the loaves directly out of the fridge; covered for 25 minutes at 500 F; 10 minutes at 450 F and then uncovered, directly on the baking stone for 20 minutes at 450 F.