oat porridge and almond

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.

Oat porridge loafOat porridge loaf

Oat porridge and almond crumbOat porridge and almond crumb

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.

Up next wild yeast no bread 19 and 26 august
Latest posts upcoming dates and an apology cannellini experiment very old bread when flour meets water back baking percentages and schedule bonci bread folded dried starter the meaning of the process gone fishing structure wet and wetter normal delivery Earlsdon festival lactobacillus away colouring of the crust spring festival ear photos from harvest 6000 years combo cooker and steam rye scald friday not saturday Merton semolina scald Watch the dough Merton rye 15 Merton semolina and sesame Merton rice and rye communal oven