The addition of porridge in this bread gives it a really nice creamy texture, and then it’s lovely when you get bites of parmesan chunks and the sundried tomato! This is the first time I’ve incorporated cooked porridge into a bread – and I’m definitely going to do this more often as it gives a great texture, though it doesn’t taste of porridge at all!
450g strong white flour
200g cold porridge (made with half milk, half water)
140g sundried tomatoes, roughly chopped
120g parmesan cheese, chopped into chunks
2 1/2 tablespoons of tomato puree concentrate
Mix the flour with the salt and yeast. Then add the water, tomato puree concentrate and porridge and mix until no visible bits of flour are present. The dough should be quite sticky and wet.
Keeping the dough in the container and using oiled or wet hands (which stops the dough from sticking), perform a stretch and fold by stretching one edge of the dough and then folding it back over the top of the dough. Rotate the bowl and repeat this. Do this two more times, rotating the bowl each time so that all four ‘corners’ of the dough are worked in this way. When oiling my hands I used the leftover oil from the sundried tomatoes!
Over a one hour to one hour and a half rising period (at room temperature, covering the bowl with oiled cling film) repeat this stretch and fold procedure every 15 minutes.
Note: this stretch and fold technique works well to develop the gluten in high hydration wetter doughs, but alternatively if you have a stand aid mixer this can be used to knead the dough prior to a bulk rise.
After the first rise, roll out the dough into a rough rectangle and spread over the sundried tomatoes and parmesan cheese chunks. Roll this rectangle up and then knead with your hands to distribute the added ingredients. A stand mixer can be used at this stage, if you have one.
Shape the dough by performing a few more stretch and folds to form a parcel, then forming this into a ball – stretching the skin really taught on one side (this side will go face down in the banneton and will be the top of the loaf) and pinching the seams on the other side.
Place this into a well-floured banneton and cover with lightly oiled cling film. Let this rise at room temperature for 45 to 1 hour 15 minutes.
Whilst the dough is still rising, get the oven preheated to 250C, and place the dutch oven (I use two cast iron pans that slot together, forming a lid) inside to preheat. Once preheated, remove the cast iron pot from the oven and place on the hob. Remove the lid. Transfer the dough to the cast iron pan, being careful not to burn your fingers in the process! I just flip the banneton into the pan as quickly and carefully as possible, then gently remove it. Another method is to tip the banneton’s contents on to a greaseproof sheet and then lift and lower the sheet into the cast iron pan/pot. The latter method would be really useful if you’re using a quite deep cast iron pot and don’t really fancy the idea of burning any fingers. The dough will sizzle and cook a little from the immediate heat but that’s normal!
Slash the dough as desired, then place the lid back over the base and transfer the whole thing to the middle shelf of the oven. It’s quite heavy, at least I think it is, so be careful! Bake for about 20 minutes with the lid on and at maximum temperature, then a further 20-25 minutes with the lid off and at a slightly lower temperature of 220C.
Thanks for having a look 🙂