I am finally getting back to baking sourdough. I went into turtle mode and it’s time to crawl out of my shell. Maybe that should hermit crab mode since turtles can’t crawl out of their shells. 😂
Anyhow, I decided a nice fairly simple porridge bread would be a nice thing to make. And it was!
Makes 3 loaves
100 g large rolled oats
200 g water
45 g honey
40 g butter
700 g unbleached flour
200 g freshly milled wholegrain Selkirk flour
100 g freshly milled wholegrain Spelt flour
50 g freshly milled wholegrain rye flour
700 g water
23 g salt
30 g yogurt
250 g levain (procedure in recipe)
Extra wholegrain flour of your choice for feeding the levain
Two mornings before:
1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Let sit at cool room temperature for the day.
The two nights before:
1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night.
The morning before:
1. Feed the levain 100 g of filtered water and 75 g of wholegrain flour as well as 25 g of strong baker’s flour. Let rise until doubled (about 6 hours).
2. Place into fridge until the next morning.
The night before:
1. Mill the grains. Place the required amounts in a tub. Add the unbleached flour to the tub. Cover and set aside.
Dough Making day:
1. Early in the morning, take out the levain to warm up. I usually give it a good stir at this time.
2. Put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub. Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature.
3. Make the porridge: Add the water to the rolled oats and cook on low until water is absorbed and porridge is creamy. Add the butter and the honey. Stir until well distributed.
4. Once the autolyse is done, add the salt, the yogurt, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. At the end of the 9 minutes, add the porridge and mix until incorporated.
5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).
6. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds (coil folds) at 45 minute intervals, and then let the dough rise to about 50%. This took about another hour. It should have irregular bubbles visible through the sides of the container and bubbles on top as well.
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~810 g. Round out the portions into rounds with a dough scraper and let rest 45 minutes on the counter.
8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
9. Sprinkle a mix of rice flour and all purpose flour in the bannetons. I had planned to sprinkle some rolled oats as well but I forgot. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.
1. The next morning, about 11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.