dylemma's blog

Here is my 3rd attempt at the Oat Porridge Bread.   I reduced the amount of extraction flour (hard red/spelt) to 25%, and omitted the chopped almonds.  At 4.5 hours of bulk, the dough only rose 10% but was well aerated, so I took a gamble, shaped it and proofed for 13 hours at 49 degrees Fahrenheit, and on the counter for 1 hour at 71 degrees.                                                      

KAF Sir Galahad (AP) 95%

Fresh Milled Rye Flour 5%

Hydration 77%

Levain (25% of the flour is Whole Wheat, 100% hydration) 25%

Salt 2%

Formula:

KAF-Lancelot 100%

Water 77%

Levain (100% hydration) 25%

Salt 2%

Polenta 60%