25% Amaranth 15% Sprouted WW Oat Porridge SD

It’s been ages since I last baked a porridge loaf so I’ve decided to bake one again. This is the first time I worked with amaranth flour. I went for bagged flour since it’s 4 times cheaper than buying the grains and grinding them myself… Despite that, its flavor has really surprised me.

25% Amaranth 15% Sprouted WW Oat Porridge SD

Dough flour:

180g      60%       Freshly milled whole white wheat flour

75g        25%       Amaranth flour

45g        15%       Freshly milled sprouted white wheat flour

For leaven:

10g       3.33%       Starter

40g       13.3%       Bran sifted from dough flour (excluding amaranth flour)

40g       13.3%       Water

For scaled amaranth dough:

75g          25%        Amaranth flour from dough flour

75g          25%        Hot water

For oat porridge:

15g            5%         Extra thick rolled oat

15g            5%         Hot water

For dough:

185g      61.7%       Dough flour excluding bran for leaven and amaranth flour

150g         50%       Scalded amaranth dough, cold from the fridge

123g         41%       Cold water (3-4°C)

90g           30%       Leaven

30g           10%       Oat porridge, cold from the fridge

9g               3%        Vital wheat gluten

5g          1.67%       Salt

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305g        100%       Whole grain (excluding oat porridge)

243g       79.7%       Total hydration (excluding oat porridge)

Sift out the bran from dough flour, reserve 40 g for the leaven. If not adequate, supplement with amaranth flour.

Combine all leaven ingredients and let sit until doubled, around 5.5 hours (24.5°C).

Make the scalded dough and the porridge by combining the hot water with the flour and oat respectively. Let them rest at room temperature for at least 1 hour, then keep them refrigerated until needed.

Roughly combine all dough ingredients let it ferment for 3 hours. Construct 3 sets of stretch and fold at the 15 minutes, 30 minutes and 1 hour mark.

Shape the dough then put in into a banneton. Retard for 11 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

To avoid proteolytic degradation of the dough again, I kept everything cold. Moreover, I was being very cautious about adding more water. Thus, the dough was quite stiff, which is not what I’m used to. Next time, I’ll very likely up the hydration for easier handling and a more open crumb.  

I didn’t know what to expect about amaranth but I was guessing it’d be sweet. Wrong. It’s very sweet. Even sprouted kamut and durum are no competition for amaranth. This means huge because, remember, the amaranth flour I got is neither freshly milled nor sprouted. I also sensed a sunflower seeds note from it.

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