Cast Iron
Oat Porridge Bread
Popular on Food52
56 Reviews
Triple C.
August 27, 2024
Chad Robertson’s instruction for how to make home-brewed leaven, and how to bake a true sourdough — with an open, custardy crumb and shattering crust, at home — without the benefit of a professional steam oven — and by instead using a cast-iron Dutch oven, is a life-changing revelation. An inspired and magnificent stroke of genuine genius.
Mr. Robertson, you are a savant. Thank you for changing my family’s life.
Mr. Robertson, you are a savant. Thank you for changing my family’s life.
mesachie
September 29, 2023
I have the cookbook and haev made a number of wonderful loaves of bread. This one, though, is my all time favourite. I make it most of the time, and give the second loaf away to friends. Though with the price of flour these days, I might have to just make one at a time.... so yummy! I have never added the nuts to it.
miguel
October 22, 2022
Majorly whiffed on my first try at this. im a bit green. used whole wheat flour in place of white bread flour for the "medium strong wheat flour". i guessed. currently, i am in the latter half of the bulk rise and my creation is quite stiff. it tears easily. however, it smells fantastic. should i perervere, or abandon ship? thoughts?
i take full responsibility for this situation. i hope to try again soon.
i take full responsibility for this situation. i hope to try again soon.
Isabella
April 21, 2021
Hello. I really love this book tartine n3, was my first bread book.
Oat porridge Bread is one of my favorites. Now I'm trying rye porridge bread... But the results are not so fantastic, my bread was baked until 212°F but it's a little wet anyway... And I have a doubt... I cook the porridge in the soak water? Thank you for your help
Oat porridge Bread is one of my favorites. Now I'm trying rye porridge bread... But the results are not so fantastic, my bread was baked until 212°F but it's a little wet anyway... And I have a doubt... I cook the porridge in the soak water? Thank you for your help
Adriana
January 31, 2020
Is there a bench rest period after the 6 stretch and folds and before pre-shaping?
Nancy W.
April 8, 2015
Had it first time at the bakery last weekend - it was heaven still hot from the oven. Can hardly wait to make it!
Allie C.
April 4, 2015
Best bread I have made, thank you so much! The method for the leaven works so reliably that I feel like I have a new companion in the kitchen.
AntoniaJames
July 21, 2014
Easily one of the best breads I've ever made. Gorgeous to behold, too! Well worth the effort. I'm glad to have the starter now for other Tartine breads. I did not have almond oil, so I used toasted walnut oil. The dough was much too wet -- pourable, really -- when I went to shape the boules last night, so I folded in a couple small handfuls of bread flour, and let the dough rest in the mixing bowl overnight. Shaped this morning and let rise; baked mid-day. Even with my workaround, this is as tasty, and has the same crust/crumb, as the boules made by Mr. Robertson himself. ;o)
Dina '.
May 27, 2014
Would love to try this! Could I omit the wheat germ and use more whole wheat instead?
Janet P.
May 19, 2014
Can I use 100% whole wheat flour for the full amount for the Starter and Leaven.
TONY K.
May 10, 2014
MY FIRST HINT THAT I WAS IN TROUBLE WAS WHEN I ADDED THE LEVAIN TO THE WATER AND IT DID NOT FLOAT --- SURE ENOUGH I GOT PANCAKES --- I AM GOING TO DUMP MOST OF MY STARTER AND FEED TWICE PER DAY AND TRY AGAIN IN TWO DAYS --- WE ALL RING UP A LOSER ONCE IN A WHILE --
TKIRK
TKIRK
TONY K.
May 10, 2014
FOR THE HOME BAKER THAT WOULD BAKE THIS BREAD OCCASIONALLY THE STARTER/LEVAIN SEEMS TO BE OVER KILL --- COULD I USE A STARTER THAT I KEEP ACTIVE, FEED IT AT LEAST TWICE AND USE IT TO REPLACE THE LEVAIN?
THANKS, TONYK
THANKS, TONYK
Jef
May 10, 2014
that's what I do with this. you just want to make sure the hydration of the starter is similar to what the recipes is before using it.
sarabclever
May 10, 2014
I just refresh my starter before making this bread. The "porridge breads" are actually my favorites from this book -- I have started making it a lot!
Jef
May 9, 2014
White wheat would probably give it a slightly sweeter flavor, but you could replace it for equal amounts without a problem.
TONY K.
May 8, 2014
COULD I USE WHITE WHOLE WHEAT FLOUR TO REPLACE THE REGULAR WHOLE WHEAT? --- WILL IT AFFECT THE TASTE APPRECIABLY ? --- I AM LOOKING FORWARD TO THIS BREAD ---
TONYK
PLEASE REPLY TO MY EMAIL
TONYK
PLEASE REPLY TO MY EMAIL
sarabclever
March 2, 2014
This is one of my favorite breads from the cookbook so far--perfect for my morning toast!
Jef
January 23, 2014
Any idea of what the internal temperature of the bread should be? I just made this for the first time and long the flavor but I think it needed a bit longer to bake… a little damp on the inside still. It certainly looked done and sounded hollow at the time I pulled it out but I guess I should have given it a bit longer. Sometimes I'll check the internal temp if I'm not sure.
Cindy @.
January 10, 2014
This is my second attempt with the oat porridge bread. Although my crust could be darker, and it hasn't even cooled down enough for me to rip into, I absolutely love the outcome of this bread. My first attempt was a heavy albeit delicious cake. Can't wait to attempt my next loaf! http://imgur.com/ZmRLUVW
italiancowboy
January 5, 2014
Hello!
Question about the starter activity. I am about a week in, doing regular feedings and keeping things between 80 and 85 degrees. The starter smells great, and I do get some bubble activity and some rise (from about 300ml to 350ml on the glass measuring cup where I'm keeping the starter).
The question is whether this sound like enough rise to start converting it to the actual leaven. My fear is that there is not enough power to eventually leaven a whole loaf.
Congratulations on a beautiful book.
Question about the starter activity. I am about a week in, doing regular feedings and keeping things between 80 and 85 degrees. The starter smells great, and I do get some bubble activity and some rise (from about 300ml to 350ml on the glass measuring cup where I'm keeping the starter).
The question is whether this sound like enough rise to start converting it to the actual leaven. My fear is that there is not enough power to eventually leaven a whole loaf.
Congratulations on a beautiful book.
rynnybit
December 30, 2013
for anyone who might be reluctant to throw away starter/leaven, I imagine some of the recipes at http://www.kingarthurflour.com/recipes/sourdough might come in handy :)
Tanya H.
December 29, 2013
I have the book and am just making the Buckwheat bread with toasted groats. Looking good as it bakes... It has undergone it's final rising in the fridge. Would you let it sit at room temperature prior to baking for any length of time after this??
Chad R.
December 30, 2013
Home refrigerators are colder than the temperatures one would normally keep doughs rising overnight so yes- I'd recommend leaving the dough out at cool room temp for 2-4 hours to take the chill off and let rise longer (at very cold fridge temps- fermentation is severely slowed). You'll get a more open texture as well as more flavor development in the final loaf this way.
See what other Food52ers are saying.