Oat Porridge Sourdough #1

Oat Porridge Sourdough #1

Have always been curious about the widely-raved porridge loaf and decided to give it a try!

This version is a mix of The Bread Code’s last sourdough recipe and The Perfect Loaf’s take on tartine’s porridge loaf, because:

1. I am terribly afraid of high hydration recipes. Have had past experiences where i have broken down in tears after trying to slap and fold/ handling an extremely wet dough.

2. The Bread Code’s recipe has worked very well for me, and I thought it’d be good to see if some of the methodology could be applied to The Perfect Loaf’s recipe!

I’m also still a novice at baker’s percentages, but here’s a breakdown of the entire process:

10% Rolled Oats (50g cooked with 100g water)
80% Bread Flour (Bob’s Red Mill)
20% Whole Wheat Flour (Bob’s Red Mill)
1% Salt (This is an approximate because the oats were cooked with a little salt!)
65% hydration

Instead of a levain, I used my starter directly.

1 hr autolyse — This is where I deviated from The Perfect Loaf’s recipe and followed The Bread Code’s. Was worried about adding the starter too early and starting fermentation prematurely. Did not add the full amount of water here as I had read that the oats would release quite a bit of water.

After autolyse — Added in the oats, along with the 1% salt. Dough felt a little dry so i added in a few drops of the remaining water just to make sure everything was incorporated.

5 sets of coil folds during bulk fermentation. Took 7 hrs for bulk fermentation!

Shaped dough. Tried to shape as tightly as possible. Forgot to top dough with rolled oats :/ Reminder to self to do this next time.

Proofed in banneton (in a plastic bag) at ambient temperature for 1 hr. Did 2 poke tests just to be very sure.

Cold ferment in fridge for 12 hrs.

Baked in dutch oven at 220C (Covered, 20mins) and then another 30mins uncovered.

Cooled loaf for 10 hrs before I couldn’t wait anymore! Was very curious about the inside!