Cracked the code on Tartine 3 Oat Porridge Bread

I couldn’t be happier with this new attempt at the Tartine 3 oatmeal porridge bread. . The first time I made this bread the hydration was a bit over the line — the dough spread out like a pancake and I didn’t get a ton of oven spring. With the changes I made today, the dough was incredibly billowy and easy to shape, and the oven spring was incredible – hard to tell from the photos, but one of these loaves is like a basketball!  As for the bread, it's crusty on the outside, soft and moist on the inside. My best loaf yet, for sure.

 

I have to give a shout-out to Maurizio, because his 2014 oat porridge bread entry had loads of tips that inspired me. Here are the main changes I made to the original Tartine 3 recipe:

- Reduced the hydration by 50g

- Increased the whole grains by using Type 110 high-extraction flour and Turkey Red whole wheat (no white bread flour)

- Added diastatic malt to help with oven spring

- and added the porridge at the post-autolyse mixing stage instead of at the first fold.

 

Details:

 

Levain

18g starter

70g Type 110 flour (Central Milling organic Type 110)

70g warm water

 

Porridge:

250g rolled oats (Bob’s Red Mill)

500g water

 

Final dough:

 158g Levain from above

800g Type 110 high-extraction flour

200g Turkey Red whole wheat flour (Janie’s Mill)

700g water, divided

25g fine sea salt

5g diastatic malt

 

 

Method:

 

Levain

5 hours at 78 degrees in Brod & Taylor proofing box, until light and bubbly

 

Porridge

Rather than cooking it, I just poured boiling water onto the rolled oats and soaked them for 2 hours.

 

Autolyse

Mixed 625g water and levain until dissolved. Added flour and malt, mixed until there was no white visible.  Rested covered, 1 hour.

 

Mixing
Mixed the oats with 50g water (to make it easier to mix into the dough), then added to autolyse mixture with the salt. Pinched and folded for 5 minutes, but seemed dry, so added another 25g water. Used the rubaud method for 10 minutes to further mix and build strength.

 

Bulk fermentation

3 hours in Brod & Taylor proofing box (first set at 78, then turned down to 72 after an hour)

5 stretch & folds, at 30-minute intervals (the later stretches were gentle, as the dough was tight)

 

Shaping, proofing and baking

Divided, preshaped, rested 20 minutes.

Shaped into tight boules, then picked up and inverted, coating the bottom in uncooked rolled oats before placing in 8” bannetons.

Proofed for 12 hours in 39-degree fridge.

Inverted onto a parchment-lined plate and lifted into Emile Henry bread pots heated in 500 degree oven.

Scored and baked covered at 500 for 20 minutes, at 450 for 10 minutes, then uncovered for 28 minutes.

 

Note: The dough sticks to the bannetons a LOT.  As you invert the banneton, you have to reach your fingers in and loosen the edges until it releases onto the plate.