I’ve not made a porridge-style bread in a very long time. I benefit from the taste a superb dietary porridge provides to bread.
I made a decision to actually take this one to the following stage and used heavy cream for the liquid within the porridge. The heavy cream actually provides a wealthy taste to the ultimate dough, particularly mixed with all of the hearty grains within the 6 Grain combine, which incorporates barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes.
I used fresh-milled Star Mud Entire Wheat milled from Barton Spring Mills berries, in addition to fresh-milled white dent corn. The WW was sifted as soon as with a #30 drum sieve and re-milled on the most interesting setting with my Mockmill 200. There was solely 3% of the bran sifted from the Star Mud flour.
I used my Ankarsrum to combine up the dough and open-baked it on a baking stone with steam.
The ultimate baked bread was glorious. The flavour of the entire grains from the porridge, together with the contemporary milled flours, actually made this a taste bomb.
Components
Levain Instructions
Combine all of the levain components collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has virtually doubled. Both use in the primary dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Porridge Instructions
Place the 6 Grain Mix in a small pot and slowly add about half of the cream. Let is prepare dinner on low warmth, stirring each minute or so. Add extra cream because the combination heats up and thickens. The porridge is finished as soon as the liquid is absorbed. Take away it from the warmth and let it cool earlier than utilizing it in the primary dough. You may make this forward of time and refrigerate it, or place it within the fridge and even the freezer to chill it right down to room temperature earlier than utilizing.
Major Dough Process
Observe: I exploit an Ankarsrum Mixer, so my mixing order is barely completely different from that of a KitchenAid or different mixer. Add all of the water to your mixing bowl, besides about 1/4 of it. Add all of the flour to the bowl and blend on low for 1 minute, till it types a shaggy mass. Cowl the blending bowl and let it relaxation for 20 minutes. Subsequent, add the levain, salt, honey, cooled porridge, and the remaining water (as wanted), and blend on medium-low velocity (about velocity 4) for round quarter-hour, till you’ve a properly developed dough.
Take away the dough from the bowl and place it in a flippantly oiled bowl, and do a number of stretch and folds. Ensure the dough is as flat as potential in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. If in case you have a proofer, determine what temperature you need to set it at and what rise you’re aiming for. If the dough is absolutely developed, you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it so it’s fairly hermetic.
When you’re able to bake, preheat your oven to 540°F an hour beforehand and put together for steam. Let your dough sit at room temperature whereas the oven is warming up. When able to bake, rating as desired. Put together your oven for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the temperature of the oven to 450°F for a miche or 455°F for smaller particular person loaves. Bake till they’re good and brown and the inner temperature is a minimum of 205 – 210°F.
Take the bread(s) out of the oven when achieved and allow them to cool on a baker’s rack for so long as you’ll be able to resist.
