1
submitted 1 year ago by Trabic@lemmy.one to c/bread@lemmy.ml

Since the recipe comes to us from the ancestors using volume measurements, I offered to try to translate it to using weights instead of volumes. https://onlineconversion.com/cooking.htm says 6 cups of flour is, near as makes no difference, 750 grams, and 2.25 cups of oats is 225g. The 3 cups of water is tricksy though, at 710grams the recipe looks like 95%ish hydration based on the flour weight, but oats are going to soak up a lot of that.

There are a lot of pictures here, if you prefer the album: https://imgur.com/a/APf30qp

Plan A

Originally, I planned to make it pretty close to the original recipe (halved to fit in one pan,) but since the original recipe has all the water being added to the oats, I wanted to see how much H2O was free to combine with the flour. So, I soaked the oats alone, with the intention of draining them and weighing the soaking liquid. I guess I left the soak a little longer than Great-Aunt Beatrice intended.

https://imgur.com/1n4cgIH

Plan B

Having gone from a theoretically 95% hydration to a potential 1% hydration, I changed the plan. With apologies to Grandma Mabel, I decided to mix her ingredients with a fairly standard no knead loaf.

600g bread flour, 70% hydration (nice,) mix by hand, autolyze 20 minutes

https://imgur.com/lao9esN

15g salt, 3.5g instant yeast, 2 heaping tablespoons dark brown sugar which I weighed but forgot to write down, 1.5 tablespoons canola oil, and all the soaked oats (115g pre-soak) and the reserved soaking liquid (almost a whole tablespoon!) just dumped on top during autolyze.

https://imgur.com/crH04X1

Fold

https://imgur.com/ynAIzrd

and pincer

https://imgur.com/1fZHHPl

and fold some more

https://imgur.com/jpHoyIm

Then rest a bit.

https://imgur.com/WTi8mhf

I gave it two more folds in the first hour of bulk and ended up pretty bready

https://imgur.com/HCxfVI3

Exactly three hours and fourteen minutes after the mix, I’m willing to call it doubled.

https://imgur.com/6OhGQwP

Lightly floured surface

https://imgur.com/k2yDCog

Still pretty slack

https://imgur.com/teh8aSN

Took a shaping fold pretty well

https://imgur.com/eVXjbTn

And rolled up

https://imgur.com/3XomvHP

I didn’t get a good picture of tensioning, but it tightened up a bit and got into the pan eventually

https://imgur.com/NagVD2w

Gave it a pat with a wet hand, cover and proof 1 hour while preheating oven to 450f

https://imgur.com/ohsOU7s

One more little pat with water, and into the hot box, added about a cup of boiling water to a preheated skillet on the bottom.

https://imgur.com/OJx3kIp

25 minutes later, rotate, reduce to 425, pretty happy with the spring.

https://imgur.com/SGKSDDG

25 minutes after that, getting a little dark

https://imgur.com/UK2Zjth

It tapped ok, I still gave it 5 more minutes with the oven off

https://imgur.com/zRDpUf4

a little dark, but I don’t mind

https://imgur.com/2N61h6r

it even has an ear

https://imgur.com/64fenjV

Cooled overnight, Cat Tax

https://imgur.com/sDSTVW0

The crumb was nice and moist, and sliced well

https://imgur.com/0lm5vDp

There was a little bit of doughiness on the bottom, I put it down to a cold kitchen during proof.

https://imgur.com/4G5Efdr

Next time, I’ll try to stick closer to Goody Prudence's recipe, but it came out well. If I was to make this again, I would: Add %15-%20 whole wheat/rye/spelt or something for flavor, sprinkle oats on top before it goes in the oven for flavor and crunch, and to cover any shaping sins, and maybe do the second half of the bake a bit cooler.

Any ideas, tips or things I am missing?

Thanks and en guete!

no comments (yet)
sorted by: hot top controversial new old
there doesn't seem to be anything here
this post was submitted on 11 Jun 2023
1 points (100.0% liked)

A community for bread bakers!

0 readers
1 users here now

founded 4 years ago
MODERATORS