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_DoppioEspresso_
My go-to porridge recipe.
Porridge: – 90g cracked oats (or rolled oats) – 180g water Combine and let sit a couple hours. Cook in a small pot until the porridge changes texture. It only takes a couple minutes.
Main dough: – 480g bread flour – 120g whole grain Red Fife (20%) – 270g porridge (I do not weight it after cooking) – 435g water (72.5%) – 120g levain – 13g salt
Method: – Autolyse 2h. (I usually do 4h) – Add starter (was fed 1:1:1, took 6h to double) + 30min rest. – Add salt + all of the porridge and mix. Let rest for 30min. – 2 sets of coil folds, 45min apart. – wait until bulk ferment is over. My indicator is typically 50-60% vol increase. – 20min bench rest – shape – cold proof overnight in the fridge (10h) – Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water. – turn oven back on to 450 and continue baking for 30min.
resurrectedbydick
Amazing. How did you score this? I can’t work it out.
6 Comments
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My go-to porridge recipe.
Porridge:
– 90g cracked oats (or rolled oats)
– 180g water
Combine and let sit a couple hours.
Cook in a small pot until the porridge changes texture. It only takes a couple minutes.
Main dough:
– 480g bread flour
– 120g whole grain Red Fife (20%)
– 270g porridge (I do not weight it after cooking)
– 435g water (72.5%)
– 120g levain
– 13g salt
Method:
– Autolyse 2h. (I usually do 4h)
– Add starter (was fed 1:1:1, took 6h to double) + 30min rest.
– Add salt + all of the porridge and mix. Let rest for 30min.
– 2 sets of coil folds, 45min apart.
– wait until bulk ferment is over. My indicator is typically 50-60% vol increase.
– 20min bench rest
– shape
– cold proof overnight in the fridge (10h)
– Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water.
– turn oven back on to 450 and continue baking for 30min.
Amazing. How did you score this? I can’t work it out.
My face right now: 😲
You bake on 350?
This is so cool!