Breads (Sourdough) - Open Crumb
Toasted Oat Porridge Sourdough Bread
August 29, 2019
| Recipe by Bake with Paws
I re-baked the Toasted Oat Porridge Sourdough Bread that I last baked 2 years ago with an improved recipe. This time I used extra virgin olive to toast the rolled oats. Actually, I got a similar taste to butter toasted oats. I am very pleased with the result.
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.
Recipe - Toasted Oat Porridge Sourdough Bread
Yields: 1 loaf
INGREDIENTS:
270g bread flour (I used Japanese high gluten flour) - 90%
30g whole wheat flour - 10%
230g - 240g water - 78.7% - 82% final hydration (I used 230g water)
6g sea salt - 1.75%
60g levain - 20% (100% hydration active sourdough starter)
Toasted Oat Porridge (70g - 23%):
60g levain - 20% (100% hydration active sourdough starter)
Toasted Oat Porridge (70g - 23%):
25g rolled oat
7g extra virgin olive oil or butter
55g milk/water (I used almond milk)
- Please reserve some liquid and not add it all in one go as each flour absorbs water and hydrates differently.
- Banneton (proofing basket)'s size - 6.5" oval shape
- Ambient temperature after adding in levain: 26C
- Bulk Fermentation Time: 5 1/2 hours
METHOD:
- Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours. Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
- Autolyse - Mix all flours and water, stir until there is no more dry flour with a spatula. Cover and leave for 1 to 2 hours.
- Toasted Oat Porridge - Toast rolled oat with olive oil or butter in a saucepan until slightly golden brown and aromatic, then add in water/milk or almond milk and simmer till thick. You will get more or less about 70g toasted oat porridge. Keep aside to cool. It will become dry once it is cooled down.
- Levain - Wet your hand, add levain into the dough and hand mixing until incorporated, about 3 - 4 minutes.
- Salt and Oat Porridge- Sprinkle salt on top of the dough, use hand to mix in the salt. It takes about 5 minutes until it is fully incorporated. Immediately, add in 70g toasted oat porridge, use your hand to break up the lump if possible and slowly fold in to the dough until well incorporated. Cover and rest for 30 minutes.
- Stretch and Fold - Wet your hand and scrapper. Loosen the side with scrapper. Do 4 folds and round up the dough. Cover and rest for 30 minutes.
- Lamination - Lightly mist the counter top with water and wet your hand. Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center. Pick up other edge and fold into the center over first section. Fold the top down half way. Fold the bottom up. Put dough in a new dish (square pyrex dish). Cover and rest for 30 - 45 minutes or until the dough spread.
- Coil Fold -
- Coil Fold 1 - At this stage, the dough is weak and extensible. Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.
- Coil Fold 2 - At this stage the dough still extensible but stronger compare with the dough before the 1st coil fold. Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.
- Coil Fold 3 - At this stage, the dough is quite strong and not so extensible and will be the last coil fold. I found my dough quite stiff, so I did only half fold. Fold the dough in the dish. Cover and rest for 60 - 90 minutes or until dough rise 50% in size since you added the levain.
- Shape - Flour the counter top. Shape then transfer to a slightly flour banetton.
- Proof - Proof at room temperature (RT) for 15 - 20 minutes.
- Cold Retard - Then retard overnight in the fridge (4C) for 12 - 16 hours. This bread is about 14 hours.
- Baking -
- Preheat oven with the dutch oven (cast iron) at 250C (top & bottom heat) for 30 minutes before baking.
- Take bread dough out from the fridge, invert onto a parchment paper and scoring.(Slash the dough approximately 0.5 inches deep at 45-degree angle). Immediately transfer the dough with the parchment paper to your preheated dutch oven.
- Lower the temperature to 230C (top & bottom heat) and bake with cover on for 20 minutes. Remove the cover and lower the temperature to 220C (top & bottom heat), continue bake for another 10 - 15 minutes.
- Remove bread from oven and dutch oven. Let it cool on rack before slicing.
Note:
Usually 3 coil folds should be enough. But, sometimes you may need extra coil fold if your dough is spread and not enough gluten develop.
Toasted Oat Porridge
Add In Salt & Fold In Toasted Oat Porridge
GENERAL NOTES
SOURDOUGH STARTER
Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance" A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
BULK FERMENTATION
Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.
TEMPERATURE DURING BULK FERMENTATION
Ambient temperature plays a very important part in sourdough baking. It will affect the dough temperature and eventually affect your fermentation time. The cooler ambient temperature will extend the fermentation time. The greater degree of proof, the stronger the dough will be as explained by Trevor J. Wilson.
The ambient temperature that worked for me is between 25C - 26C and bulk fermentation time is between 4.5 hours to 5.5 hours. At the end of bulk fermentation, my dough would have increased 50% in volume. The dough should look puffy. It should jiggling when you slightly shake it. This is the end of bulk fermentation.
But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C. So, I have to bring down the temperature.
How to bring down ambient temperature?- Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation. I used this option sometimes. I turned on my air-conditioner when I added in levain and try to maintain temperature between 25C - 26C.
- Home oven (that's turned off) - Place ice cooler packs inside along with an ambient temperature thermometer. Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 25C - 26C.
DOUGH STRENGTH AND EXTENSIBILITY
Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume. So too strong dough may not have good oven spring and open crumb. While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.
So over-working the dough (too strong dough) or under-working (weak dough) may affect the crumb structure and oven spring.
The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.
As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.
How do we know when it is enough and no more coil folds are needed? We usually do 3 coil folds for this method. However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.
How do we know when to do the next coil fold or stretch & fold?When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline. Please watch your dough and not the clock.
SALT
You may wonder why most of the recipes asked to add salt after autolyze and adding levain. Salt will tighten the gluten and make it harder to stretch.
GENERAL NOTES
SOURDOUGH STARTER
Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"
A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
BULK FERMENTATION
Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.
TEMPERATURE DURING BULK FERMENTATION
Ambient temperature plays a very important part in sourdough baking. It will affect the dough temperature and eventually affect your fermentation time. The cooler ambient temperature will extend the fermentation time. The greater degree of proof, the stronger the dough will be as explained by Trevor J. Wilson.
The ambient temperature that worked for me is between 25C - 26C and bulk fermentation time is between 4.5 hours to 5.5 hours. At the end of bulk fermentation, my dough would have increased 50% in volume. The dough should look puffy. It should jiggling when you slightly shake it. This is the end of bulk fermentation.
But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C. So, I have to bring down the temperature.
How to bring down ambient temperature?
- Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation. I used this option sometimes. I turned on my air-conditioner when I added in levain and try to maintain temperature between 25C - 26C.
- Home oven (that's turned off) - Place ice cooler packs inside along with an ambient temperature thermometer. Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 25C - 26C.
DOUGH STRENGTH AND EXTENSIBILITY
Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume. So too strong dough may not have good oven spring and open crumb. While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.
So over-working the dough (too strong dough) or under-working (weak dough) may affect the crumb structure and oven spring.
The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.
As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.
How do we know when it is enough and no more coil folds are needed?
We usually do 3 coil folds for this method. However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.
How do we know when to do the next coil fold or stretch & fold?
When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline. Please watch your dough and not the clock.
SALT
You may wonder why most of the recipes asked to add salt after autolyze and adding levain. Salt will tighten the gluten and make it harder to stretch.
Labels:
Breads (Sourdough) - Open Crumb,
I am curious why you make so much oatmeal (260 g) (48 g + 13 g + 101 g + 101 g) when you only use 88 g oat porridge in the recipe? I accidentally added the entire amount, and am hopeful I didn't ruin it! Time will tell!
ReplyDeleteHi, Thank you for asking and clarification. The liquid evaporated when cooking. You will get less than half of 260g after cooking. Mine just nice around 90g.
DeleteCheers :)
This turned out delicious, but I did have some doubts. I over-fermented it a bit, but it was delicious, and worked decently in a loaf pan. My artisan loaf fell flat however. That is on me, not paying attention to what the dough was telling me (faster ferment perhaps due to warmer ingredients). I will definitely make this again!
DeleteHi, thanks for trying this recipe and your feedback. This recipe quite high hydration compared with my other recipes. So, the dough will slack easily. Maybe need one more coil fold if the dough very slack.
DeleteCheers :)
Hi,
ReplyDeleteDoes the mixing of porridge interferes the hydration of the dough?
Hi, thanks for asking. The texture of this bread is slightly moist. You can cut down the water if you do not like too moist.
DeleteCheers :)
I have had trouble with porridge breads coming out way too wet - (the crumb of the finished loaf is really wet. Is there something I'm doing wrong?
ReplyDeleteHi, thanks for trying. It could be your toasted oat porridge is too wet or your flour absorb less water. My oat porridge become quite dry when I added in. I just added in the picture of the oat porridge. Please have a look.
DeleteCheers :)