I’ve been experimenting with an almond and oat porridge loaf based on the Tartine recipe from their book Tartine 3. The recipe involves making some oat porridge and then folding it into the dough about half way through the bulk fermentation. I added some toasted almonds and below are a couple of photos from my first attempt (my first attempts don’t normally turn out so well). The crust is sweet and soft, and the crumb moist with lovely almondy crunch.
I’m going to bake a few of these for Saturday 12 August 2023, and they’ll be available at COGS of Coventry from about 09:45am.