Not to bad for a self taught, want-to-be chef from Brooklyn! My scissor slash did not work. Lets see if I can inprove on the crispyness and the slash on the next loaf.
The bake ended with a very respectable outcome for the first crack at this very complicated recipe. The weakest link turned out to be no experience with cooking under cover of cast iron. Go figure.
A lovely crumb too. How did you find the whole process? Maurizio describes the dough as very wet and he could have folded it for quite some time more. Did you find it ok to handle and shape? Do you like the taste?
PieKing gets the honors for being the first to get his bake in...
Good question, Abe. I look forward to PieKing’s answer.
I communicated with Maurizio about this very subject. Although he claims his dough was difficult to handle, my experience was quite different. I found the dough was easily handled and we don’t know why this is so. The only variable between his bake and mine was that I rolled my own oat groats at home. I would think that fresh rolled oats would not be drier than market rolled oats. The Quaker Oats used in the past were extremely dry. Go Figure.
The image below taken after the the completion of the BF. I followed his instruction precisely. The bread it produced was very good.
Dan
Oh! PieKing, you might want to publish your bake on the Oat Porridge Community Bake. It will be posted tomorrow (Monday). Your crumb looks very nice for this type of bread. The slice should be soft and moist. The braed is know to have excellent keeping properties. Let us know your evaluation of the taste.
Thank you for compliments. This was a fun bake for me. This is only the second bake with my newly acquired starter. I am so glad I saw the post for this bread. Anyway the process it self was pretty straight forward. However I found the dough to be very wet and sticky. I had a lot of trouble getting nice tight skinned boules. I would blame it on the wrong kind of rolled oats but I found that it was sticky even before the addition of the oats. The instructions of the Quaker oats had the same ratio of water but the timing was, "done in 5 minutes." I tried to follow Leos instructions for the Bobs red mill oats, that caused mine to began to burn! I had to really spend some time incorporating the oats, they were far from creamy. To my elation, I seem to have done a standup job!. Dan your pre-shaped boules look totally different than mine did. In fact if you look at Leo's. boules in his proofing baskets they have the same rough top look mine did. Looking and your well structured shinny balls I would think you used a lot less water. The taste was very nice, I found the crumb to be extremely tender. What I learned. Cooking on my pizza steel with a porcelain Dutch oven overturned on the bread will require a lower oven temperature next time. As far as the oats go I want to try using either the Bobs that Leo used or uncooked steal cut oats, with same rolled outs for topping. My pre-shaped balls. Granted my skill level is not exceptional, but I have worked with some wet doughs and this one rates near the wettest!.
Odly enough, I did use Maurizio’s exact hydration. Neither he or I understand the differences in our dough. I have baked the Oat Porridge twice and both times the dough was easily managed. Other than the home rolled oats (Maurizio uses market oats, I don’t know what to think.
Sure, linking your bake on the Community Bake is fine. Others may want to view your progress to learn from your experience.
I will bake this bread on the Community Bake (CB). It will be interesting to see if the dough continues to be so workable for me. I am a stickler for precision, so I know the hydration was identical.
I did use slightly less WW flour and slightly more bread flour in the leavin. Then I forgot to make the adjustment back to the correct ratio in the final dough. I am going to gift the less crispy loaf (Now that I know it is a worthy gift) This way I can use this bake as practice and redo it next week for the CB! Oh that reminds me, is Leo's starter at 100% hydration?
I think his starter is 100% hydration, but not sure. But the seed is only 18g so the water to flour ratio will be a very small portion of the final dough. It could make a difference but not a large one.
You mention a “less crispy” loaf. If I remember correctly both the crust and crumb are relatively tender n my experience. I think the oats facilitate that characteristic. Maybe others with oat experience will reply and either confirm or disagree with that observation.
By crispy I actually meant burnt. I was attempting to avoid the "B" (burnt) word. LOL. I also found the bread overall to be exceptionally tender. I started with only a 15g inoculation. Since at the on set my goal was to slowly bring my mother to about 200g, without knowing what bread I would bake. I made the levin in a few smaller feedings. In general I like this method of keeping the levin at 100% hydration for a couple of feedings, I feel like the smaller feedings really makes for a active strong levin. Example of levin build: Warm 18g of starter to room temperature (1hr,) Feed the starter with:
18g WWF
18G BF
18G water
After 3 to 4 hours feed the growing levin:
17G WWF
17G BF
52g Water.
After 3-4 hrs. begin to build your dough.
Maybe I am spinning my wheels and over complicating things. However this (Will F. method) works for me.
The bake ended with a very respectable outcome for the first crack at this very complicated recipe. The weakest link turned out to be no experience with cooking under cover of cast iron. Go figure.
A lovely crumb too. How did you find the whole process? Maurizio describes the dough as very wet and he could have folded it for quite some time more. Did you find it ok to handle and shape? Do you like the taste?
PieKing gets the honors for being the first to get his bake in...
Good question, Abe. I look forward to PieKing’s answer.
I communicated with Maurizio about this very subject. Although he claims his dough was difficult to handle, my experience was quite different. I found the dough was easily handled and we don’t know why this is so. The only variable between his bake and mine was that I rolled my own oat groats at home. I would think that fresh rolled oats would not be drier than market rolled oats. The Quaker Oats used in the past were extremely dry. Go Figure.
The image below taken after the the completion of the BF. I followed his instruction precisely. The bread it produced was very good.
Dan
Oh! PieKing, you might want to publish your bake on the Oat Porridge Community Bake. It will be posted tomorrow (Monday). Your crumb looks very nice for this type of bread. The slice should be soft and moist. The braed is know to have excellent keeping properties. Let us know your evaluation of the taste.
Dan,
I chronicled my bake for the Porridge bread step by step in my blog, could I just link that to the community bake?
Thank you for compliments. This was a fun bake for me. This is only the second bake with my newly acquired starter. I am so glad I saw the post for this bread. Anyway the process it self was pretty straight forward. However I found the dough to be very wet and sticky. I had a lot of trouble getting nice tight skinned boules. I would blame it on the wrong kind of rolled oats but I found that it was sticky even before the addition of the oats. The instructions of the Quaker oats had the same ratio of water but the timing was, "done in 5 minutes." I tried to follow Leos instructions for the Bobs red mill oats, that caused mine to began to burn! I had to really spend some time incorporating the oats, they were far from creamy. To my elation, I seem to have done a standup job!. Dan your pre-shaped boules look totally different than mine did. In fact if you look at Leo's. boules in his proofing baskets they have the same rough top look mine did. Looking and your well structured shinny balls I would think you used a lot less water. The taste was very nice, I found the crumb to be extremely tender. What I learned. Cooking on my pizza steel with a porcelain Dutch oven overturned on the bread will require a lower oven temperature next time. As far as the oats go I want to try using either the Bobs that Leo used or uncooked steal cut oats, with same rolled outs for topping. My pre-shaped balls. Granted my skill level is not exceptional, but I have worked with some wet doughs and this one rates near the wettest!.
Odly enough, I did use Maurizio’s exact hydration. Neither he or I understand the differences in our dough. I have baked the Oat Porridge twice and both times the dough was easily managed. Other than the home rolled oats (Maurizio uses market oats, I don’t know what to think.
Sure, linking your bake on the Community Bake is fine. Others may want to view your progress to learn from your experience.
I will bake this bread on the Community Bake (CB). It will be interesting to see if the dough continues to be so workable for me. I am a stickler for precision, so I know the hydration was identical.
Danny
I did use slightly less WW flour and slightly more bread flour in the leavin. Then I forgot to make the adjustment back to the correct ratio in the final dough. I am going to gift the less crispy loaf (Now that I know it is a worthy gift) This way I can use this bake as practice and redo it next week for the CB! Oh that reminds me, is Leo's starter at 100% hydration?
I think his starter is 100% hydration, but not sure. But the seed is only 18g so the water to flour ratio will be a very small portion of the final dough. It could make a difference but not a large one.
You mention a “less crispy” loaf. If I remember correctly both the crust and crumb are relatively tender n my experience. I think the oats facilitate that characteristic. Maybe others with oat experience will reply and either confirm or disagree with that observation.
Dan
By crispy I actually meant burnt. I was attempting to avoid the "B" (burnt) word. LOL. I also found the bread overall to be exceptionally tender. I started with only a 15g inoculation. Since at the on set my goal was to slowly bring my mother to about 200g, without knowing what bread I would bake. I made the levin in a few smaller feedings. In general I like this method of keeping the levin at 100% hydration for a couple of feedings, I feel like the smaller feedings really makes for a active strong levin. Example of levin build: Warm 18g of starter to room temperature (1hr,) Feed the starter with:
18g WWF
18G BF
18G water
After 3 to 4 hours feed the growing levin:
17G WWF
17G BF
52g Water.
After 3-4 hrs. begin to build your dough.
Maybe I am spinning my wheels and over complicating things. However this (Will F. method) works for me.