A higher protein flour will give this dough structure as porridge has no gluten.
- Yield: 2 large boules
- 225 g leaven
- 840 g water for the dough
- 200 g strong stoneground flour
- 800 g strong white flour
- 10 g non-diastatic malt powder if using a roller-milled white flour.
- 22 g sea salt
- 400 g porridge
- 320–340 g water Different oats take up varying amounts of water
- 80 g oats
- 60 g lightly toasted wheatgerm
- 40 g honey
- 200 g flaked barley to roll the dough in
How to Make It
- Mix well when adding the water to the flour and do full stretch and folds to develop the gluten.
- Lightly toasting wheat germ brings out the flavours; 5 minutes in a warm oven (160 °C/gas mark 3) is usually enough.
- Barley malt extract is a delicious alternative to the honey.
- Adding a further 100 g of water in 20 g increments will give the loaf a more open crumb, but this is best done only if you are an experienced baker. The extra water can increase enzyme activity, so will also speed the fermentation up.
- For an extra shine and sweetness on the crust, dissolve a tablespoon of honey in 30 ml of warm water, pour into a spray bottle and mist the loaf 3 minutes before the end of cooking.