[2017-015] Oatmeal Porridge Loaf

(Baked 1/28/2017)

I do believe this was the first of many many loaves that where I added rolled oats. The way in which I added them continues to change and evolve, but on my first attempt, I actually precooked them.

Soaker

• 1 cup Quaker rolled oats
• 1.5 cups water
• Bring to a boil, reduce to low and cook covered for 15 minutes.
• Remove from heat and let cool while still covered.

Bread Ingredients

• 450g King Arthur bread flour
• 50g sprouted whole spelt flour
• 300g water
• 12.5g salt
• 250g cooked oatmeal porridge

Process

• Mix flour, spelt flour, starter, and 250g of the water
• Rest for 30 minutes
• Add salt and remaining 50g of water into the dough
• Turns at 30 minute intervals for 3 hours, mixing the oat porridge in a bit at a time at every turn after the first one

I don't have baking times for this loaf, but it was almost certainly 450° for 20 minutes covered followed by 12-15 minutes uncovered.

My tasting notes say that this was a very well risen loaf, moist and fluffy, with excellent flavor. This would turn out to be a pivotal loaf for me, as the addition of oatmeal proved to make a huge different in my loaves from this point forward.