How to Use Porridge in Bread Making: Explained

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How to Use Porridge in Bread Making: Explained

Рет қаралды 6,011

Күн бұрын

Grains and pulses have historically been added to bread dough to get more out of it. Flour has been more expensive at times so bakers added cheaper ingredients to keep the costs of production down.
Most of us don’t need to do this out of necessity anymore. But that does not mean that porridge is useless to the modern baker. It’s quite the opposite. As with all the other methods listed above, we can use porridge to enhance our breads. We can create breads with interesting and unique textures and flavours. Breads which can stay moist for longer and even develop their flavours as they age.
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Пікірлер: 59

@ChainBaker 2 ай бұрын

📖 Read more in the link below the video. 🥨 Get early access to videos ⤵ kzfaq.info/love/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

@buxbaumnina7072 Ай бұрын

I love making bread like this, and have always done it with porridge or as additives, along with scalding. I add wild rice from my Native American students (green, not black cultivated rice) which is out of this world. I actually have a mixture of about 8 things which my friends call birdseed and I love that for adding vitamin E into my diet. I am so glad you have done this one, your bread looks like mine, and it tastes so good, it is my go to daily bread.

@damianrhea8875 Ай бұрын

WOW !! Your multi-grain/seed/etc. bread sounds so good, so delicious and NUTRITIOUS ! It can be a meal by itself !

@iluminameluna 2 ай бұрын

I like using whole wheat flour, w/ whole oats & toasted wheat germ. I have a vitamin B deficiency that can't be corrected w/ just a supplement, so I try to eat whole wheat however I can. ❤ Glad I'm not gluten sensitive!! Soakers is how I learned to incorporate the oats & fennel for variety.

@Jules-740 Ай бұрын

Wow so much wisdom here!👍

@richardmh1987 Ай бұрын

Well, my wife needs to start consuming barley for medical reasons as a recommendation, so I bought some and tried to make flour with it, but it´s just so freaking hard even if soaked, the flavour was great though. Never thought of making porridge with it first and incorporate it in the dough, but I´ll definitively give it a try. Thanks for the tip.

@wowdanalise Ай бұрын

A like and a comment to help my fair German brother with the algorithm.

@ChainBaker Ай бұрын

I'm Latvian. But I do speak a bit of German 😁 Cheers!

@wowdanalise Ай бұрын

@@ChainBaker Forgive me, my lack of familiarity leaves me ill-equipped to tell those differences!

@JoeGotta Ай бұрын

I have used rice in breadmaking. It was exactly as you said, somewhat bland with an interesting texture. I calculate the amount of water absorbed by the rice and then adjust the amount of water used in the rest of the dough based on that.

@JustMillIt23 Ай бұрын

Yes! I’ve been using cooked grains in my baking. If you think about it, it’s the same process as Yudane. The water comes to boiling and the starches are gelatinized in the process. Soaking would not qualify since the water doesn’t get that high in temp. I’ve used many grains, but I love how you also used beans.

@MadScientistSoap Ай бұрын

Thanks for introduction of new techniques for bread making. I love the new ideas. I made the best roll recipe from a lady who made everything inside the dutch oven except for the shaping and baking. I added a bag of instant potatoes and it turned out really good.

@sheilam4964 Ай бұрын

Great vid. Thx for filming this and sharing it with us.

@brianphillips1864 Ай бұрын

Thank you for the informative lesson.

@kevinu.k.7042 Ай бұрын

Some time later. A great video as always. It inspired me to do some homework on scalds/ porridges. To my surprise I saw that the research team, in Modernist Bread Baking, did baking tests and they found that they give a very much longer period before bread staling, but they neither increased the softness of the crumb, nor do they increase the volume of the final loaf. Two things often claimed for them. They said that the softness of crumb in East Asian Bread came from the sugar and fats. I don't have enough experience to have an opinion on that. Thanks for the inspiring video. 👍

@livinglifeinthenorth8512 Ай бұрын

Forever inspiring us to try new things! Love it, thank you!

@Raessentia Ай бұрын

I do the same, but just add the corresponding flour. Rye flour, buckwheat flour, corn flour, etc. Roughly 10-20% by volume and then keep the rest of the recipe as normal. It gives a bit of variety to the bread since I make bread all the time.

@dorothy7743 Ай бұрын

Years ago, my go to recipe included cooked rolled oats. I have not made it in years. Another one included cooked Ralston wheat cereal.

@hufemj 2 ай бұрын

I think this answered my question about a soaker I had tried. I like kamut flakes in my cereal, so I tried a hot soaker using kamut groats and let it sit over night. I sampled the groats before and after and before the soaker they were rock hard. Afterwards they were soft, no problem. But when I baked the bread, there were crackly husks in the bread - not a problem for teeth, but an unwanted distraction. I think cooking the kamut groats would be the answer. Also, thanks for defining porridge - had heard the term but didn't know much about it.

@abbieananas Ай бұрын

If you like kamut, you should try baking bread with kamut flour (also called khorasan flour). It is a bit pricey but gives the bread a delicious subtly nutty flavour.

@hufemj Ай бұрын

@@abbieananas Thanks for the tip. I'll give it a try.

@jamesvoigt7275 Ай бұрын

Kamut has such a wonderful flavor, I am always looking for new ways of incorporating it into foods.

@zenosmaragd7867 4 күн бұрын

Heyyy, this is completely new knowledge to me! I didn't know you can just add these types of porridge into bread! Thanks to you I have this idea of making a sandwich roll with red beans and during shaping, I'll spread some sweet red bean paste (inspired by the Japanese) in the middle and role it up, then bake it. I wonder how that's gonna turn out...

@DarlinDarable Ай бұрын

I like to add porridge oats to my sourdough, which is a mixture of oats, oat bran, wheat bran, and flax seeds. I find that I don't really need to cook it first, I just substitute it for up to 20% of my white flour and it works beautifully. Makes the loaf soft, with a slightly sweet flavour.

@billjoyce Ай бұрын

I think I will try this with wild rice, since I have some I picked up in Michigan USA.

@selfintuition2 Ай бұрын

Now I wonder, could we combine potato and porridge into one loaf? Should make an interesting bake!

@ChainBaker Ай бұрын

There is a potato-scald combo video coming soon.

@timorautiainen1783 Ай бұрын

I've been thinking of this technique for a while as it is really common in Finland to make buns from scrap of oat meal. Porridge at morning is really common here and there are lot of different grains or mixes to choose from. So this video finally gives me reason and motivation to drive 16km by bike to get small pot to boil stuff in it. :) And need to buy my favourite porridge grains which has barley, wheat, oat and rye in it. Should make an interesting bread.

@ChainBaker Ай бұрын

Let me know how it turns out 😉

@timorautiainen1783 Ай бұрын

@@ChainBaker That I will do. And thank you for the video. These are confidence boosters when dun have own courage to go "wild".

@timorautiainen1783 Ай бұрын

@@ChainBaker Got the bread out of the oven few hours back. Bit if hit and miss with the porrigde (had way too much after boiling). Fixed the problem and really tasty bread out of the oven. One of the softest ones ever I've done. And no need for poolish, sponge, autolyse or anything. And taste was something you can't get with just plain wheat and whole wheat flour. Definitely will be using this technique often and next time need to make bigger patch so can also share the breads.

@ChainBaker Ай бұрын

@timorautiainen1783 awesome! 😎

@jamesvoigt7275 Ай бұрын

I would likely try quinoa and/or hemp hearts as well as legumes like lentils. Buckwheat already fulfills that requirement although it is not palatable to everyone. Bread has a wonderful potential to be more protein forward depending on ingredient choices. That could be important to some segments of the population. And fermenting the dough enhances its nutrition.

@feliciagaffney1998 Ай бұрын

I'd like to have seen the other 3 made up into loaves and tasted as well! The lentil, oats, and... what was the last? Bulgur? Would a red lentil loaf be tinted a little reddish? Thank you as always, Charlie! Very informative! 🍞 💜

@ChainBaker Ай бұрын

Yeah I think the lentil one could have been interesting. I'll make a dedicated video about it :)

@anthonykaiser974 Ай бұрын

Scalds, which is what a porridge is, usually require an increase in liquid, since cooking increases the ability to absorb water, which is desirable for increasing shelf life.

@ChainBaker Ай бұрын

👍

@Jeepy2-LoveToBake 2 ай бұрын

This will be my baking project next weekend!

@darthlaurel Ай бұрын

I love rice bread. It has such a sweet but subtle taste.

@forresttter Ай бұрын

Thanks

@ChainBaker Ай бұрын

Cheers 🤩

@kleineroteHex Ай бұрын

Since I'm a fly by the seat of my pants measure person, I frequently throw in leftover rice etc i to my dough. Always turns out well to at least decent and makes for a nice change😊

@Ross1of1 Ай бұрын

Wow, I have been thinking about making bread with toasted buckwheat (which I call kasha) for a long time now. I love kasha and can eat a huge bowl of it all by itself for my dinner on any day of the week. I am sure I would love it in bread. So here is my project for today. MMMMMMMMMM Kasha. 🥰

@Jeepy2-LoveToBake Ай бұрын

Such an interesting concept, using porridge in breadmaking. It's great that you made three different breads to show us various results. This is inspiring me again.... 😊 Charlie has reached 220K subscribers - whoo hoo!! Everyone, please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His fantastic videos have taught us many baking principles, techniques and delicious recipes - let's all do we can to get to 250K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there that can #ChainBaker? ) - Go "Team ChainBaker"

@piozem 2 ай бұрын

Nice! My favorites are oat bran and wheat bran, I usually mix both to one loaf.

@RmFrZQ Ай бұрын

Speaking of oat bran, do you add it as is, or soak\scold it first? I've tried to scold it, but had difficulty adjusting dough hydration and baking time.

@piozem Ай бұрын

I add it directly to flour and I do not adjust water (maybe put a little bit more) because I usually add about 10-12g of bran to 400-500g of flour.@@RmFrZQ

@RmFrZQ Ай бұрын

@@piozem I see, thanks.

@knottybead4871 Ай бұрын

Interesting, I have never heard of this method. I think I will try it with lentils.

@robertphillips1941 Ай бұрын

Have you experimented with seeds and grains that were ground up with your mockmill?

@ChainBaker Ай бұрын

Not yet. I feel like the oil from the seeds may clog the grinding stones. But I may be wrong. And perhaps they can be easily cleaned by passing some hard grain through the mill afterwards.

@antheeamorgan Ай бұрын

I often use a mix of 4-5 whole grains, but as a soaker, not as porridge 😋

@damianrhea8875 Ай бұрын

I know a famous bakery in New York City, although I have never been there in person, that specializes in artisanal bread, and that sells an item that contains oatmeal porridge in it and customers respond very positively to it. Thank you, Charlie !

@graemefenwick6925 Ай бұрын

If the porridge weakens the gluten, could it be added after the gluten has formed? I’m guessing it won’t make a difference as I think it may be a dilution effect. I.E. the porridge is adding a significant amount of bulk and hence there is simply a lower percentage of gluten.

@ChainBaker Ай бұрын

I don't think it would make a big difference. And it would take more effort. Weaker gluten = softer bread, so it's all good.

@my-smalltowns Ай бұрын

Hello Sir, I have a different question. We had bought a large package of dry yeast in Nov 2022, put one third in a jar for use and devided the other two thirds vacuum sealed them right away and froze them immediately. About two weeks ago we bought a new bag, then realized the one in the freezer. Would it be still usable today? There are lots of videos about it but I rather ask you. Any suggestion or how to is appreciated. Thanks Greetings from Canada 🇨🇦

@ChainBaker Ай бұрын

There's only one way to find out. Mix it into a bit of water and let it sit for a while. If it becomes frothy, it's all good.