Tried the T3 Oat Porridge formula using fresh-milled Turkey Red and Yacora Rojo. I had a hard time incorporating the porridge! The old fashioned oats really clumped up.
You're using 'old fashioned' (thick cut) oats, right? Not instant or other processed oats. I used to use all kinds of adds to de-clump cooked porridge to facilitate incorporating it into dough: oat bran, farina bona, Alt Altus, breadcrumbs. But more recently I've just uncovered the pot as soon as the porridge is cooked. When it's cooled a bit, I spread it out on a plate. Then when it's completely cool I tease it into the smallest clumps possible (single oat flakes if possible) with my hands. Letting it dry down is the key. It'll still be wet enough to not draw water out of your dough.
It was a fairly wet dough. After shaping I just placed them onto a plate with oats on it, then into the banneton. Like CR does here: https://youtu.be/U4dyWZZVeWI?t=921
Hans, what do you think about incorporating the oat porridge into the Final Dough water? I think I’ve done thta in the past.
Your bread looks great!
Thanks Danny. That sounds like a good idea to try next time.
Chad Robertson makes it look so easy: https://youtu.be/U4dyWZZVeWI?t=254
You're using 'old fashioned' (thick cut) oats, right? Not instant or other processed oats. I used to use all kinds of adds to de-clump cooked porridge to facilitate incorporating it into dough: oat bran, farina bona, Alt Altus, breadcrumbs. But more recently I've just uncovered the pot as soon as the porridge is cooked. When it's cooled a bit, I spread it out on a plate. Then when it's completely cool I tease it into the smallest clumps possible (single oat flakes if possible) with my hands. Letting it dry down is the key. It'll still be wet enough to not draw water out of your dough.
Tom
Yes, Old Fashioned. I was surprised when I cut into it that despite the clumpy dough, the porridge was not visible in the crumb. Thanks!
Bugger the porridge hassle. That's a really gorgeous photo of your loaf.
Thanks!
I bought some old fashioned style (ie, just flaked, not chopped) rolled oats to use as decoration on my next loaf.
What did you use to glue them on? Water, whole egg, egg yolk, egg white, combo?ii
Did you then brush anything on on top of the oat flakes?
Thx.
It was a fairly wet dough. After shaping I just placed them onto a plate with oats on it, then into the banneton. Like CR does here: https://youtu.be/U4dyWZZVeWI?t=921