Sourdough Loaf with Porridge | Full Tutorial

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise.

rolled oats

🥗Healthier: steel-cut oats

💰Cheaper: quick oats

Steel-cut oats offer more texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and dairy-free.

Crush rye grains and cook them into a porridge with water and salt.

Cool the porridge before adding it to the dough.

Start the autolyse by adding water to spelt and wheat bread flour, mixing slowly to combine.

Add cooled rye porridge to the sourdough starter and salt, mixing until combined.

Transfer the dough to a lightly oiled container and let it rest for 20 minutes before the first fold.

Perform the first fold by lifting the dough underneath itself in both directions.

Let the dough rest again and perform a second fold after about 45 minutes.

Shape the dough and let it rest at room temperature for 30 minutes before cold proofing overnight.

Preheat the oven to 250°C (482°F) and bake the dough on a baking steel for 20 minutes after steaming.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens