Oat porridge bread with almonds
Adapted from Tartine Book No 3
- 200g community grains red wheat flour
- 300g bread flour
- 35g wheat germ
- 350g (~4C) + 25g warm (80-85°F) water
- 75g barm / leaven
- 12g fine sea salt
- 80g dry oats
- 300g water (for cooking oats)
- salt for seasoning
- 70-100g almonds, toasted and chopped
- 1L plastic container
- large bowl
- table knife
- 1 flour towels
- 1 baskets
- whole wheat flour / rice flour mixture for lining baskets (50/50)
- Measure out the flours in the plastic container
- Pour in first part of warm water, then add the barm. Mix to combine.
- Add in the flour
- Wait 20-40 min
- Add the 25g water plus the 12g salt and mix to combine. Place into plastic container. ~3 min
- Microwave / cook dry oats and water together 15 min, until the grains are softened and creamy. Season with salt.
- Pour out where it can cool down, like up on the sides of a bowl or a plate.
- After the first two series of turns (every 30 min, so 1 hour in), add the porridge, almonds gently by hand until incorporated. ~3 min
- Turn another 3 times (total 2.5 hours)
- Set up basket lined with extra oats to cover the top, along with the wheat/rice flour.
- Cut into 3 pieces, about 900g each, place into baskets, seam side up. Leave out in California cooler for 6-8 hours, or in the fridge for 12 hours.
- Warm up oven to 500° (takes at least 15 min), then put in pots to warm for 20 min. I usually just put the pots in the oven at the start and let them be for 30 min.
- Bake 20 min capped at 500, then drop temp to 450 and bake another 20-25 min, when crust turns golden brown.
Too salty. Maybe 40g by accident? Not sure. More water than 500g for porridge (2x recipe). 3 baskets.
March 1, 2014
Putting in 22g salt this time. More water needed for porridge. Yields too much porridge as is. D’oh. Maybe 200g oats next time instead of 250g, and more water. Put in 180g barm, but that didn’t give it more rise this time. Separated into 3 loaves and after 20 min the first one started to brown. Just did 15 min for the second bake.
Realize after that I used spelt flour by mistake instead of WW flour. Tastes great, just not the same “elasticity”, as Chad puts it. His spelt bread is 30% spelt instead of 50% like this one, for that exact reason. Needs a bit more salt, so 25g next time.
May 21, 2014
350g water, 50g WW, 450g bread flour. 80g almonds, 250g oatmeal (80g oats, 300g water, pinch salt, microwaved 3 min).
Started 9pm, folded 3 times, 3rd time added oats&almonds. Sat in dining room 11pm-8am. 43 min bake at home. Came out too wet.
July 7, 2013
350g water, 90g starter, 250g red wheat flour, 250g whole wheat, run through the siv, 75g almonds, 230g oatmeal (75g oats, 300g water, pinch salt, 2 min microwave to avoid mess), no wheat germ. Started 9pm, dough felt weird with high WW content. Maybe more water?