Porridge: – 80g rolled oats – 160g water Combine and let sit for a couple hours. Cook in a small pot until the porridge changes texture. It only takes a couple minutes. Let cool completely.
Main dough: – 480g bread flour (80%) – 120g whole grain flour. I used hard white. (20%) – 420g water (70%, but added more to reach 75% during mixing) – 120g levain – 13g salt – 240g porridge (40%, all of the above)
Method: – Autolyse 4h. – Add starter. 30min rest. – Add salt and mix to develop gluten. Then slowly incorporate the porridge. Mix until the doigh comes back together and feels strong. Let rest for 30min. – 2 sets of coil folds, 45min apart. – wait until bulk ferment is over. My indicator is typically 50-60% vol increase. – 20min bench rest – shape – cold proof overnight in the fridge (10h) – Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with a hotel pan filled with water. – turn the oven back on to 450 and continue baking for 30min.
Let rest a couple of hours before slicing otherwise the crumb will be quite gummy.
MadamdeSade
Thank you so much. I will try this but with entirely whole wheat flour. Your bread looks delicious.
saulgoode89
This looks awesome. Well done!
hronikbrent
That looks amazing!
valerieddr
Beautiful loaf ! Thank you for sharing !
Investment-Academic
How do the oats affect the taste?
ScruffMacBuff
Am I right in assuming this made 2 loaves?
ScruffMacBuff
Must be huge then! Looks wonderful though. I’ve been getting into oats recently outside of bread so I guess I’ll have to give this a try.
11 Comments
Porridge:
– 80g rolled oats
– 160g water
Combine and let sit for a couple hours.
Cook in a small pot until the porridge changes texture. It only takes a couple minutes. Let cool completely.
Main dough:
– 480g bread flour (80%)
– 120g whole grain flour. I used hard white. (20%)
– 420g water (70%, but added more to reach 75% during mixing)
– 120g levain
– 13g salt
– 240g porridge (40%, all of the above)
Method:
– Autolyse 4h.
– Add starter. 30min rest.
– Add salt and mix to develop gluten. Then slowly incorporate the porridge. Mix until the doigh comes back together and feels strong. Let rest for 30min.
– 2 sets of coil folds, 45min apart.
– wait until bulk ferment is over. My indicator is typically 50-60% vol increase.
– 20min bench rest
– shape
– cold proof overnight in the fridge (10h)
– Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with a hotel pan filled with water.
– turn the oven back on to 450 and continue baking for 30min.
Let rest a couple of hours before slicing otherwise the crumb will be quite gummy.
Thank you so much. I will try this but with entirely whole wheat flour. Your bread looks delicious.
This looks awesome. Well done!
That looks amazing!
Beautiful loaf ! Thank you for sharing !
How do the oats affect the taste?
Am I right in assuming this made 2 loaves?
Must be huge then! Looks wonderful though. I’ve been getting into oats recently outside of bread so I guess I’ll have to give this a try.
Yeeesssss!
It looks phenomenal!! What was the texture like?
Wow! That’s a beauty!