Butter-toasted oat porridge loaf

Butter-toasted oat porridge loaf

By
From
The Tivoli Road Baker
Makes
one loaf
Photographer
Bonnie Savage and Alan Benson

This bread was inspired by Chad Robertson and Richard Hart from Tartine Bakery in San Francisco. They spent a few days with us when they were in town for the Melbourne Food and Wine Festival, and they made an oat porridge loaf with a moist, soft, waxy crumb. It’s an amazing loaf of bread, and well worth the effort of making a quick bowl of porridge.

Porridge

Ingredients

Quantity Ingredient
10g butter
40g rolled oats
80g full-cream milk
pinch of salt

Method

  1. Melt the butter in a small saucepan over low heat. Add the oats and mix to coat them in the butter, stirring until lightly toasted.
  2. Add the milk or water and the salt, and cook over low heat, stirring, until a thick porridge consistency is achieved.
  3. Allow the porridge to cool completely before adding it to the dough. The porridge can be stored in the fridge or frozen until needed.

Starter build

Ingredients

Quantity Ingredient
50g Starter
25g bakers flour
25g whole-wheat flour
50g water

Method

  1. Around 4–6 hours before you plan to mix your dough, combine the starter, flour and water for the starter build, mixing well to combine. You will use 90 g (3 oz) of this for the dough; retain the rest for maintaining your starter.

Dough

Ingredients

Quantity Ingredient
90g Starter
270g bakers flour
60g whole-wheat flour
260g water
8g salt
100g rolled oats
semolina, for dusting

Method

  1. At least 30 minutes before you plan to mix the dough, combine the flours and water in a large mixing bowl. Mix them with your hands until thoroughly combined, then cover with a damp cloth and set aside for the autolyse.
  2. When the starter is ripe and bubbly, mix it with the flour and water mixture, sprinkle over the salt and finish mixing the dough. Cover with a damp cloth and set aside in a warm place for at least 30 minutes, before your first set of folds.
  3. Add the porridge as you do the first turn and fold, ensuring it is evenly distributed.
  4. Complete four sets of folds, resting the dough in between each one for 30–45 minutes.
  5. After your last set of folds, cover your dough with a damp cloth and leave to prove at room temperature for 2–3 hours.
  6. If you have multiplied the recipe, divide the dough into individual loaves before you pre-shape. Pre-shape the dough, then cover with a damp cloth and leave it to rest on the bench for 15–20 minutes.
  7. Place the rolled oats in a wide bowl. When the dough has relaxed, shape the dough as desired. Spray the top of the loaf with water or roll it over a damp tea towel, then roll it in the oats to cover the loaf.
  8. Place it seam side up in a proving basket. You don’t need to flour the banneton for this bread, as the oats will stop it from sticking. Just make sure the loaf is well covered with oats.
  9. Cover with a damp cloth and set aside for a few hours, until ready to bake, or in the fridge overnight.
  10. This loaf is too tough to score easily, so at the bakery we use scissors to snip the dough so it rises properly. Make three or four incisions with the scissors across the top of the loaf.
  11. Preheat the oven to the maximum temperature and bake according to your preferred method. This loaf will also be a bit quicker to bake than others, as the oats will colour more quickly. If you find they are colouring too quickly, reduce the temperature for the end of the bake. Once baked, tip the bread out of the pan onto a wire rack to cool.

Bakery notes

  • We freshly roll our oats for this bread; it makes for an excellent, creamy porridge. The oat is soft and moist when freshly rolled, and the flavour is dramatically improved. Of course, not everyone has an oat roller sitting around – storebought oats will also be fine. I always make porridge with milk, as it improves the flavour. It’s true what they say: fat carries flavour. Just try porridge made with milk and porridge made with water – you’ll taste the difference.
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