Porridge sourdoughs are one of my favourite types of bread. There are endless possibilities for amazing flavour combinations. Try using different grains, herbs, spices, dried fruit and more to create your own unique porridge sourdough breads.
▼ FREE Oat Porridge Sourdough Dough Calculator
This is the EASIEST way to make any batch size of dough you want.
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▼The Full Recipe
For the Levain:
4 hours at 28C
250g starter
26 0g Water at 30C
230g Flour
30g Rye
- Note that these temps and times can change in different environments so watch your starter.
For the Porridge:
Cook the oats with 3:1 water to oats. 30-35% porridge is a good amount to start within the final dough. For cracked grains use a ratio of 4:1 water to grains. The grains will also benefit from being soaked overnight.
Final Dough:
3570g total water
3124 bread flour
1116g whole wheat flour
223g rye flour
670-700g ripe levain
112g salt
1562g Oat Porridge
▼ ▽ TIMESTAMPS
00:00 Introduction
00:45 Building the Levain
03:13 Making the Porridge
07:47 Mixing the Dough
14:40 Final Dough Temperature
15:08 First Fold
15:51 Second Fold
16:41 Shaping
21:07 Score and Bake
22:35 Outro
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