Parolees Porridge Bread
The latest twist and shout version of Maura and Martin’s “Don’t be a bread hostage.” I had some cooked rolled oats leftover from breakfast and mixed it in to make a porridge bread.
- 720 grams KAAP
- 180 grams home milled hard red wheat
- 150 grams cooked oat meal
- 720 grams water (hold back 100 grams to account for water in the oats
- 18 grams sea salt
- 36 grams starter fed in the morning
Mix starter in the water stir then the WW folllowed by the AP flour and rest for 20 minutes. Add the oats and salt a squeeze together plus any additional water to make a loose foldable dough. Do 3 or 4 folds before bedtime. Dough will double in 12 hours at 72 degrees. Divide, rest and shape then refrigerate until ready to bake.
Porridge breads have always been hit or miss for me. This one ended up slightly over fermented and was sticky, gassy and not easy to shape. Perhaps too much water as well. Extra stitching was required and I was sure it was going to pancake when it went into the oven. However It did firm up in the fridge and held its shape and ended baking up better than I expected. Someone said an over proofed dough will bake better in a hotter oven so that’s what I tried to do. Although I should have gone for a bolder bake because of the extra hydration. 
I like the soft crust and custard like crumb and will be making this again! I am now a captive to this way of making bread;-)
Comments
That’s a gorgeous loaf! I love porridge breads for the same reasons. I have to make myself reduce the hydration or it’s a real challenge to handle but it does always bake up well. Glad to see this version and adds to the possibilities. c
It’s been a nice change of pace to work with a different way of doing things but I don’t have to tell you that.
d.
I have actually started taking way better notes! The effort to duplicate was being eroded by my fanciful changes. I’m definitely going to try this again with my usual trinity and try to not make other changes till I see the outcome. I love the long bulk with out building a levain and don’t want to complicate this .
I like the long bulk in daytime so I can watch it periodically to avoid over proofing and then the overnight long cold retard with a bake when I get time the next day. This suits my lifestyle way better. Nice that everyone can adapt it! c
Amazing crumb for a porridge loaf with a good amount of whole grain, nicely done Don. The custard like crumb is so nice that one gets from a porridge loaf, love it.
Benny
The cooked oats seemed to have a similar effect as the precooked flour Tangzhong. When you get back from the beach I hope you give it a whirl.
D.
Now yer talking! This bread keeps getting better and better. That looks fabulous, Don. Well done.
The possibilities seem endless with this recipe. As well as the search for a better name:-)
Does WW stand for warm water? Also I'm not sure what "extra stitching" means. Thanks
AJ Fisher
WW=whole wheat AP is all purpose and the stitching is done during shaping of higher hydration loaves by pinching and pulling across from opposite sides of the dough to create more tension. As demonstrated in this video by the man himself at around the three minute mark.
https://youtu.be/cIIjV6s-0cA
or this version captures it well
https://youtube.com/watch?v=ZqaJth3KnMc&feature=share
Fantastic! Love that crumb.
Sometimes I get better than expected results. The soft bread was a nice change thanks to the oats in it but it may need more salt next time because it was a little bland tasting. The bonus was it didn't get dry and stale as quickly as other lean breads I have made.
Don