Porridge Loaf

After I discovered this loaf, I didn’t know what to do with myself. I felt like I had just discovered gold! Honestly! I know slightly dramatic but this is THE softest bread you will ever consume in your life! My favourite fresh and toasted.

Imagine this: its a warm summers day. You have spent the morning at the beach soaking in the sun and swimming in cold salty water. You start to get a bit hungry and you have about 30 minutes before all hell breaks loose (Hannger). You head home ,whip out the butter, fresh ham and cheese out of the fridge. Maybe even some onion relish (if that is your thing). You need some soft fresh bread - good thing you made some porridge loaf the day before. You build your sandwich and add some sea salt chippies on the side. Hunger satisfied. Contentment sets in. Ready for a arvo nap in the shade outside.

If that doesn’t make you want to make this loaf - your on your own!

But honestly - it is that good!

See my video how to make porridge loaf here

Recipe: Porridge Sourdough Loaf

Ingredients:

• 500g White bakers flour

• 400g water

• 100g starter

• 11g salt

• 150g cooked porridge (see below)Ingredients

Porridge:

• 1/2 cup rolled oats

• 1/2 cup whole milk

• 30g honey

• *Optional tsp of cinnamon

Method:

1. In a bowl for mixer, add flour, water and starter. Mix well until combined.

   • If using a mixer - combine until the dough is formed onto a smooth ball and coming of the edges of the bowl (roughly 8-10 min)

   • If using hands - combine until shaggy and there is no dry flour. Rest for an additional 30 min and then fold dough over until smooth.

2. Rest for ~30 min.

3. In this rest time cook your porridge on the stove until most of the liquid is soaked/evaporated into the oats (you want it to be runny). Measure out 150g and add 30g honey and combine. Let this cool before adding it to your dough.

4. Once your porridge has cooled down - add salt to your porridge.

5. Add porridge mix to dough by incorporating through a series of folds (see video here).

6. After adding into your mix - complete 3 folds over the next 2 hours.

7. After about 7-8 hours (depending on temperature) your dough should have almost doubled in size and be ready to put to bed! (aka. shape and into banneton)

8. Shape your loaf and tuck into a banneton.

9. Leave overnight in the fridge to bake the next day OR leave for ~2 hours in the fridge before baking the same day.

Enjoy!! I love to see your creations so please take a pic or video and don’t forget to tag me so I can see :)

@the_hanngryitalian_bakes

Courtney & Sia xx