There have been a few days here where it definitely feels like winter is on its way; fire stoked up, misty mornings and porridge for breakfast. My supplies of wholemeal flours and grains are running a little low, but one thing I have a lot of is porridge oats.
This sourdough uses porridge oats and strong white flour to make a soft, creamy textured loaf with a dark brown, crisp crust. I converted my rye starter to a white starter simply by feeding it with strong white flour twice before using it.
Because this recipe follows a timeline (borrowed from Ken Forkish’s method) I will write the recipe out using the times I followed.
Porridge sourdough makes 2 loaves
1 cup porridge oats
2 cups water
400g white starter @100% hydration
700g strong white flour
8pm: soak porridge in water, refresh starter
8am: refresh starter
2pm: cook porridge in a pan on the hob for 8 minutes, stirring frequently. When finished much of the water will have been absorbed or evaporated.
3pm: mix flour and water, autolyse for 30 minutes
3.30pm: add in other ingredients, including cooked porridge. Knead for 5 minutes in the bowl to combine all of the ingredients. Bulk ferment for about 4 hours, until doubled
8pm: divide and shape into two boules. Place into bannetons floured with rice flour. Place bannetons into plastic bags and refrigerate overnight
8am: preheat oven to 240 degrees C with a Dutch oven on the middle shelf, lid on
8.45am: turn the first loaf out onto a floured peel or the back of a baking sheet. Slide into the Dutch oven and replace lid. Bake at 240°C for 30 minutes, then remove the lid and bake for a further 15 minutes. Cool on a wire rack and repeat with the remaining loaf.