Exploring grains brought my bread to the next level

I highly encourage fellow bakers to explore your local grains! I respect the grind to perfect process, but I feel a whole new world of possibilities opens up once you start incorporating a variety of wheats and grains at different extractions.

This loaf uses a variety of PNW grains and flours including T70 bread flour from Cairnspring Mills, my new favorite whole grain Climate Blend AP flour from Chimacum Valley Grainery, whole grain buckwheat flour and Cracked Buckwheat (called creamy buckwheat, but are just cracked groats) cereal from Bob’s Red Mill.

See what you have in your region and give it a try if you can! Other great mills with similar offerings: Central Milling (Utah/California -West), Barton Springs Mill (Texas), Janie’s Mill (Midwest), Carolina Ground (East), Hayden Flour Mills (Arizona), Camas Country Mill (Oregon), Fairhaven Mill (Washington), and so many more.

This is my Burnt Buckwheat Porridge Loaf with Black Sesame:

Porridge:

40g buckwheat cereal or cracked buckwheat groats

25g whole grain buckwheat flour

130g cold water

5g butter

Pinch of salt

Dough

900g bread flour (try T70 or T85!)

100g whole grain flour (I used coarse milled AP)

200g levain

25g salt

800g water for autolyse

50g water for bassinage

80g toasted black sesame

40g buckwheat honey

All of porridge

Prep the porridge by mixing the grains with cold water little-by-little until fully mixed. This ensures no clumps. Add a pinch of salt, butter, and heat on medium low mixing often until water is absorbed and grains are gelatinous. I aim for 140f+ or until thick and creamy. This can take 10-15 minutes. Pre

Spread the porridge thin on a large baking sheet and put directly under broiler until you see some blacked spots and a good aroma of toasted buckwheat. Steam will escape from the porridge and it will dry out. This is okay. Once the porridge is done toasting to your liking, take it out and immediately spray with water. I usually spray way more than I think I need to. Cover with foil and allow to cool.

Toast the sesame seeds in a pan on medium heat until fragrant.

Mix flour and water for an autolyse. I usually shoot for 2+ hours. Circumstances had this one going for like 9 hours. If you need to go longer, use cooler water. I usually do around 80f.

Once levain is ready and autolyse is done, scrape the porridge off the pan with a spatula and add to a bowl with the 50g bassinage water. Use your hand to break up the porridge and hydrate it until loose and no longer clumped together. Add levain and honey to this mixture.

Place salt on the Autolysed dough, and top with the porridge/bassinage/levain mixture. Mix the final dough until well incorporated. I like to start with dimpling and squeezing until mostly mixed, and finishing with rubaud mixing until fully mixed and strong (just like a minute or two).

Rest in a warm place for 30 minutes. I rest mine at 85f.

Fold in sesame seeds through stretch and folds. I fold four ways and put seeds down through each fold.

Rest 30 minutes

Coil fold and rest for 30 minutes

One more coil fold and continue bulk until well proofed. Don’t be shy here. Let there be some jiggle, and signs of gas beneath the surface. Bubbles are a great sign. Roughly 40-50% rise.

Divide and pre shape two doughs into rounds. Let rest for 15-20 minutes. Shape into batards or boules and place into bannetons. Let rest on counter for 30 minutes or until they have some good body to them and a nice jiggle.

Place into fridge and cold proof for 12 hours. Can be a little less, or more. I proof around 41-45f.

Preheat combo cookers in oven to 500f for at least 45 minutes. Place dough onto parchment paper and cut around the loaf so there isn’t too much paper around the edges. Score and place into combo cookers.

Lower temperature immediately to 450f and bake for 20 minutes with the lid on. Bake for 25 more minutes with the lid off, placing a baking sheet under the loaves after 7-10 minutes after taking the lids off. Don’t be scared of color here.

Let rest in a rack for at least four hours. It’s tempting but don’t cut any earlier than this! It will be too moist for cutting before this. 8 hours is optimal.

Enjoy!