I realized I'll never to to post if I wait to organize my pictures, so just wanted to note down my recent oat porridge experiments.
My friends really like Maurizo's oat porridge loaf, and I used it to try out a couple things I've been wondering.
Round 1
Out of laziness, I wondering if soaking the oats overnight in cold water, or boiling water could compare to just making the porridge.
After seeing everyone's delicious bakes, I finally got to make one of my own. I used Maurizo's recipe for the dough, but scaled it ~1.3x to fit a 13" pullman, so 1075g of dough. I used more filling than called for because I love sweets. One end was chocolate filling mixed with nuts, and one end was the chocolate filling with the cacao nibs. In total it was 300g of the chocolate filling, 90g of some extra baklava filling (nuts/sugar/cinnamon), and a handful of cacao nibs.
I did a lot of holiday baking this year, and part of that was gifting out bread. I made milk bread and potato bread.
This is the most even my milk bread has looked. I always weight each section, but this time, I was more careful about shaping the dough into rectangles before rolling them up, and that really helped.
I took advantage of Thanksgiving weekend to bake a bunch. I have the perennial problem of never following through completely on my plans because I try to do too much, but I'm still happy with what I accomplished.
Bake 1- Fullproof baking basic sourdough, but used 30% whole grain
Followed Maurizo's recipe. Had thick rolled oats, so I decided to soak the oats overnight with all the salt and then cook them a bit. Then I wouldn't need to mix in salt and then porridge since I finding mixing things in later annoying. However, its probably better not to do that since it's harder to mix in the porridge evenly, so then the salt probably wasn't evenly distributed. I also threw in 100g of walnuts because I like nutty loaves. Tried coil folding towards the end to be more gentle.
Followed 100% whole wheat recipe from full proof baking.
Hard white spring wheat
