Cast Iron
Oat Porridge Bread
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55 Reviews
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.
Isabela M.
December 24, 2013
I noticed the baking temperature is higher than for your country loaf, and the baking time is longer. Is it because of the porridge or just to get a darker loaf? (Thanks for such an awesome book! Just got it a few days ago.)
ileanah
December 22, 2013
I don't see any yeast on the recipe. Forgive my ignorance, but am I missing somenting?
Winifred R.
December 22, 2013
The starter provides all the yeast you need. That's why it's so important to have a healthy, strong starter. I've just gone through a week of developing one that's come on quite nicely. It's also probably why bakers became important in so many communities: not everyone wanted or had the time and talent to maintain a good starter and a good wood oven in days gone by.
Demington
December 20, 2013
Would love tips on creating a "warm room" climate in a cool house and wintry clime. No expensive couche needed if you have a canvas for rolling pie dough and use rice flour. Breads pop out even after rising slowly (in cool house) for a number of hours. I suspect the rice flour technique also works with dish towels. To keep bread from becoming too dark on the bottom, put cornmeal in bottom of Dutch oven before adding bread, and put covered oven on two cookie sheets (stacked one on top of the other). Please, Amanda and Merrill, more practical, trouble-shooting techniques!
Chad R.
December 22, 2013
You could put a pot of boiling water in a home oven (with the oven off) to make a warm chamber. But if you're in a serious winter climate and your house is cool, I'd recommend mixing the dough very warm (around 85 degrees), keep it as warm as possible for the first 2-3 hours, and then just let it cool down to rise overnight. Bake the next day. The other tips you mention are great! And yes- rice flour works well with dish towels too.
DerekB
December 19, 2013
In choosing the 4+ hour autolyse, would you then reserve the leaven until after this period to incorporate?
I have had trouble with porridge breads since the polenta bread from Tartine Bread. The flavor is great, the crumb webbing is tight, not opening at all. Should I just keep folding the dough over the porridge, or should I pinch and cut the dough to get it to incorporate?
Thanks for any advice in advance!
I have had trouble with porridge breads since the polenta bread from Tartine Bread. The flavor is great, the crumb webbing is tight, not opening at all. Should I just keep folding the dough over the porridge, or should I pinch and cut the dough to get it to incorporate?
Thanks for any advice in advance!
Chad R.
December 22, 2013
Yes- definitely reserve the leaven until after the 4 hour autolyse and then incorporate. Take care to try and keep the dough from cooling down too much during the autolyse- try to hold in a relatively warm place (unless you plan to let a cooler dough rise overnight). When I'm incorporating porridge by hand, I tend to dip my hands in water and then pinch and cut the porridge into the dough.
Angela B.
December 19, 2013
This recipe is certainly ambitious, but it will be the perfect project for the next snow day spent at home. The photo of the finished bread is beautiful, too. I'm looking forward to checking out the new book, Chad. Thanks for sharing this recipe!
monkeymom
December 18, 2013
Is there any problem with adding the porridge earlier? I find it is a little difficult to work the porridge into the slightly risen mixture during the bulk rise. Will adding it before doing the folds interfere with the gluten formation? The bread I am getting is wonderfully moist and delicious but lacks larger holes in the crumb. Thank you!
Chad R.
December 19, 2013
You definitely want to develop the dough structure a bit before adding the porridge - this is key to getting that open texture you are after. I would recommend starting your folds a bit earlier and more frequently so you can develop the dough more quickly, and then get the porridge worked-in before the dough starts to rise too much. There is little danger in overworking the dough if you're mixing by hand, and more frequently turning early in the process. Hope this helps.
monkeymom
December 23, 2013
I modified as you suggested and did get much nicer structure - some big holes! We are in love with the porridge breads. Thank you so much for sharing your recipe and knowledge! I can't wait to get the Tartine 3 book for x-mas!
Deb T.
December 17, 2013
What are the details for the oat porridge? How much water, what type of oats? The hydration of the porridge is probably important in the bread. By the way, I love the Tartine country loaf - I make it all the time - can't stop. My family is spoiled! Thanks so much.
Chad R.
December 19, 2013
We typically use about 2 to 1 water to oats by weight for cooking. You can use rolled oats which cook faster, or cracked whole oat groats which will take longer to cook. Just cook until the oat porridge is pretty standard porridge consistency and then spread out to cool on a sheet pan or wooden board before adding to the dough. Thanks for your kind words- glad you are making bread!
Mike
December 17, 2013
I've been making ww loaves (and others) from the Tartine Bread book for about 6 months now with great success, this is after 6 or 7 years of Jim Lahey's no-knead bread. The wild starter worked on the first try, and it's been easy to maintain. And, I've found a great local (Chicago area) source for wheat/flour.
My wife ordered a copy of Book No. 3 for me for Christmas, and I'm excited to see what you've come up with! Thank you, Chad!
My wife ordered a copy of Book No. 3 for me for Christmas, and I'm excited to see what you've come up with! Thank you, Chad!
Vysherwood
December 17, 2013
Hi- could you tell me your source for flour? I live in Chicago and was just wondering where to get these specialty flours… Thanks!
Mike
December 17, 2013
I buy wheat berries and mill my own flour. Breslin Farms is southwest of the city, and their organic wheat/dried bean products can be found at farmers markets and other small stores. http://breslinfarms.com/purchase/where-to-buy/
Willamette
December 17, 2013
Can you comment on the easiest way for a home baker to obtain a high-extraction flour, or a reasonable substitute? In the past for other recipes I have sieved a coarsely ground whole wheat flour, but I have only done this successfully with one particular brand that is readily available nationwide. Other brands are too finely ground. Do you have other suggestions? Thanks, and thank you for the detailed formula for this very interesting sounding bread!
virion
December 18, 2013
This is explained in the book Tartine No 3. High extraction flour seems to be whole grain flour that is sifted to remove the bran. This can be done at home.
Chad R.
December 19, 2013
Willamette - I often direct people to this site http://www.thefreshloaf.com/node/12253/whole-flour-sieve and check it myself when I have questions like this. You'll find many excellent bakers posting a ton of knowledge here - lots of it geared towards making professional quality breads in a home kitchen and how to find the best tools to accomplish this. Best of luck working with the porridge breads!
virion
December 16, 2013
Is there a version of this that uses bakers yeast rather than levain? Porridge bread sounds great but, the levain involves not only a fair amount of waste, but it seems that it uses ambient environmental yeast. That can vary from place to place and season to season. Perhaps using regular yeast would be a way to standardize and perhaps make it safer for us novices.
Chad R.
December 17, 2013
Hi there - One could definitely use bakers yeast, but the outcome will have quite different flavors and keeping quality, and the way that the wild yearst and lactobacteria work together to leaven the dough (using a natural leaven) makes the final loaf of resulting bread much more easy to digest. Studies over recent years have shown that the microbiology of natural leavened breads around the world vary less according to place and relate more to the time and temperatures (feeding schedules and holding temperatures), and the flour types (whole grain wheat, rye, etc.) with which the cultures are maintained.
A recipe like Jim Lahey's no kneed bread is the most effective and simple way to get a decent loaf of bread at home, but the extra steps involved with making a natural leaven are worth a try. In the end, making a natural leaven doesn't require much direct working time, just some patience.
A recipe like Jim Lahey's no kneed bread is the most effective and simple way to get a decent loaf of bread at home, but the extra steps involved with making a natural leaven are worth a try. In the end, making a natural leaven doesn't require much direct working time, just some patience.
virion
December 18, 2013
Thanks for the explanation. Since the microbiota comes from the grain and not the environment, it makes sense now. My copy of Tartine No 3 arrived yesterday. The details in the book do a great job of answering my questions. I look forward to trying these innovative breads. Thank you again.
Alice R.
December 16, 2013
That's a lot of discarding.
Felicia M.
December 17, 2013
I'm wondering about that too. Is there a reason why we have to discard so much of it instead of just using 75g of flour in the first place?
Chad R.
December 17, 2013
Hi Felicia - You could use a smaller amount, but the tiny amounts tend to cool down quickly. The most important thing is to keep the temperature ambient warm (between 75-82 deg F) in the early stages to kick start the fermentation. Best to use a nonconductive container and keep it in a warm place covered with cheesecloth or a kitchen towel.
Chad R.
December 17, 2013
Hi Alice - The initial discarding is due to the nature of making a natural leaven over the first few days: it usually takes a few days for the wild yeast and bacteria to settle into a dominant culture, stabilize, and become predictable as it cycles through stages. Any fermenting food stuff we discard goes into the compost bin. If the amount you are discarding smells pleasantly fermented and slightly sour, you could keep it in the fridge for a day or two and use it to make sourdough pancakes or waffles.
xhille
December 16, 2013
Wow! It's going to be a long time before I bake using this recipe, but it's wonderfully well written. I appreciate the theory, explanation and specificity in sourdough and baking. Can't wait for the opportunity to give this a try!
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