ten-grain-porridge-bread.md

title	excerpt	tags	pre-ferments	final-dough	method
Ten-Grain Porridge Bread	I found some old cooked cereal in my fridge, and so I developed this formula to use it up, along with a couple spare bags of flour I found at the back of the pantry. Not bad for a “kitchen sink” recipe. A large amount of cooked, fermented porridge (31.3%) gives this bread a tender, creamy crumb. Einkorn flour also adds a touch of sweetness.	Yecora Rojo porridge rye	name ingredients Levain item weight percentage 100% whole-grain Yecora Rojo 54 75 item weight percentage medium rye 18 25 item weight percentage water 72 100 item weight percentage liquid starter 18 25 name ingredients Porridge item weight percentage Bob’s Red Mill 10-Grain Cereal, cooked 240 100 item weight percentage liquid starter 24 10	name ingredients Final Dough item weight percentage T85 Yecora Rojo 500 62.5 item weight percentage sprouted wheat flour 175 21.9 item weight percentage Einkorn flour 125 15.6 item weight percentage water #1 600 75 item weight percentage water #2 40 5 item weight percentage salt 18 2.3 item weight percentage levain 152 19 item weight percentage fermented porridge 250 31.3	day steps 1 time instr 23:00 Prepare levain. Rest 16 hours. day steps 2 time instr 10:00 Cook porridge to loose consistency. Allow to cool. Strain if necessary. time instr 12:00 Autolyse flour and water #1. Add starter to cooled porridge. time instr 16:15 Add levain to autolyse. Mix to incorporate. time instr 16:45 Add salt and water #2. Slap-and-fold for 4 minutes. time instr 16:50 Begin bulk fermentation. time instr 17:20 Add half of porridge. Fold to incorporate. time instr 17:50 Add second half of porridge. Fold to incorporate. time instr 19:00 Fold. time instr 22:20 Divide dough in two and shape into boules or batards. Place into floured, lined baskets. Put baskets into plastic bags. time instr 22:30 Put into fridge to retard overnight. day steps 3 time instr 9:30 Place dutch oven into oven and preheat to 500°F. time instr 10:30 Tilt basket to drop bread into dutch oven. Score bread and place in oven. time instr 10:50 Reduce oven temperature to 465°F. time instr 10:55 Remove lid from dutch oven. time instr 12:10 Remove bread from oven. Rest on cooling rack for at least two hours.