Oat Porridge Soft Sourdough Bread

by - August 16, 2019






This recipe is adapted from TheFlourFloozy with some modification.  Thank you Inna for the inspiration and recipe.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  There is a very slight mild sourness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Oat Porridge Soft Sourdough Bread Recipe

Yields:  1 loaf

Total flour 482.5g including from the levain.



41% Levain Recipe 

Total Flour is 400 + 82.50 (from levain) = 482.50


75% Levain Recipe

Total Flour is 350g + 132.50g (from levain) = 482.50


INGREDIENTS:

Levain - 165g total (ratio 1:3:3):
24g sourdough starter (100% Hydration)
72 bread flour
72g water

Oat Porridge - 160g:
45g rolled oat
150g water or milk

Main Dough:
300g bread flour (I used high gluten Japanese Bread Flour)
100g spelt flour (If you don't have spelt flour, just used 400g bread flour)
40g raw honey
1 1/2 tsp salt
40g butter, room temperature
150g fresh milk or full cream milk

Topping:
100g rolled oats

Utensil:   
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)



INGREDIENTS:

Levain - 265g total (ratio 1:3:3):
38g sourdough starter (100% Hydration)
114 bread flour
114g water

Oat Porridge - 160g:
45g rolled oat
150g water or milk

Main Dough:
300g bread flour (I used high gluten Japanese Bread Flour)
50g spelt flour (If you don't have spelt flour, just used 350g bread flour)
40g raw honey
1 1/2 tsp salt
40g butter, room temperature
50 - 65g fresh milk or full cream milk

Topping:
100g rolled oats

Utensil:   
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)


METHOD:

Levain:
  1. One night before baking, mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. The total weight should be around 165g.
Note:  If you like to prepare the levain on the same baking day, please use the ratio 1:1:1.  Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.

Oat Porridge:
  1. In a saucepan, cook the rolled oats in water for few minutes until become thick porridge.  Keep aside to cool.
Main Dough:
  1. Put all ingredients (except butter), including the 165g sourdough starter (levain) and 160g of oat porridge into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 5 - 8 minutes until achieve window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  The dough will rise slightly, but not double in size.
To shape:
  1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
  2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
  3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Brush top of the dough with water and dip into a bowl of rolled oats.
  5. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough is double in size (41% levain recipe took longer time around 6 hours.  For 75% levain recipe took about 3 hours)
Note: To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.

To bake:
  1. Fifteen minutes before baking, preheat the oven to 180C.
  2. Brush with egg wash.
  3. Bake at preheated oven for 30 minutes, or until golden brown.
  4. Remove bread from oven and let it cool on rack completely before slicing.



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4 comments

  1. Can I substitute spelt for rye or whole-wheat?

    ReplyDelete
    Replies
    1. Hi there,
      Thank you for asking. You can replace with whole wheat flour.
      If you want to replace with rye flour, please use small percentage like 10% - 15% of rye flour (40g - 60) from the total flour. The reason is because rye flour usually prevent your bread dough rise very high.

      Cheers :)

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    2. Thanks for the tip! Tried your multigrain one and it was amazing. This is definitely next on my list

      Delete
    3. You are most welcome... Happy baking :)

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