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3x Apple Porridge Sourdough w/ Raisins
This bread was a real experiment! I had some apples from the farmer’s market that I wanted to use, hard apple cider, and apple YW. I had also wanted to make another bread using oat porridge so I decided to do it all taking inspiration from the idea of apple/raisin oatmeal. This bread uses 5 different flours, oat porridge, sourdough levain, YW levain, raisins, hard cider, and grated apple. I kept the hydration at 55% because I was worried that the dough would turn to soup with all of the liquid from the oats and apple. The oats were not cooked, but were soaked overnight in the hard cider. The bread is about 40% whole grain.
Weight of Add in
oats soaker (hard cider)
Flour added to final dough
Bread flour calc
Mix final levain and pour cider over oats
Autolyse (flour + water + apples) + take levain out of fridge
Mix dough (levain, autolyse, oats), rest, mix and add salt and honey – first 100 slap and fold and 75 during second mix
20th bake. 100% WW. 1/8 tsp yeast. Submitted by idaveindy on September 14, 2020 - 9:15am. Sep 13-14, 2020. This is my...
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