Oat Porridge Bread | Recipe Cart
For Tartine Book No. 3, I explore ancient and heritage grains as a means to maximize flavor. I fermented, smoked, cooked, and sprouted grains in an attempt to a
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Cooking tools:
- Kitchen scale
- Dough spatula
- Proofing basket
- Cheesecloth
- Wooden spoon
- Mixing bowl
- Kitchen towel
- Measuring spoon
- Saucepan
- Stove
- Refrigerator
Ingredients
- 625 grams white bread flour
- 625 grams whole wheat bread flour
- Slightly warm water
- 500 grams high-extraction wheat flour
- 500 grams medium-strong wheat flour
- 70 grams wheat germ
- 750 grams water
- 150 grams leaven
- 25 grams fine sea salt
- 500 grams cooked oat porridge, cooled
- 200 grams almonds, toasted and coarsely chopped (optional)
- 50 grams almond oil (optional)
- Coarsely chopped oat flakes (rolled oats) for coating (optional)
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