Brown Butter & Malt Porridge Sourdough

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Here, I’ve taken my step by step sourdough recipe & incorporated a brown butter & malt porridge.
Adding a porridge to sourdough is a great way to raise the hyrdation level in the dough whilst still producing a dough that is easy to work with. The brown butter & malt extract in the porridge gives the dough a nutty, caramelised flavour. A great bread for toasting.

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brown butter malt porridge sourdough

This recipe is based on my step by step sourdough recipe. All of the techniques are explained in detail here.

Brown Butter & Malt Porridge

This porridge makes the bread taste rich & nutty thanks to the malt extract & brown butter. If you haven’t got any malt extract, treacle or honey can be used instead.

To cook the porridge, we first toasting make the brown butter then use it to toast the oats. Water & the malt extract are then added & the porridge is cooked until thick & creamy. Once cool, the porridge is added to the dough at the same time as the salt.

It’s important to not cook the porridge too much as it will lose it’s texture & won’t add enough moisture to the dough. On the other hand, the porridge shouldn’t be undercooked as the oats will be crunchy.
Your looking for a porridge that is thick, creamy & still slightly wet. 5-8 minutes of cooking over a low heat will do the trick.

Equipment Used

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More Sourdough Recipes

Brown Butter & Malt Porridge Sourdough

Adding a porridge to sourdough is a great way to raise the hyrdation level in the dough whilst still producing a dough that is easy to work with. The brown butter & malt extract in the porridge gives the dough a nutty, caramelised flavour. A great bread for toasting.
Prep Time12 hours
Cook Time45 minutes
Total Time12 hours 45 minutes
Course: Bread
Cuisine: English
Servings: 1 Loaf

Equipment

  • Glass Mixing Bowl
  • Digital Food Probe
  • Digital Scales
  • Laser Temperature Gun
  • Plastic Dough Scraper
  • Metal Dough Knife
  • Oval Banneton
  • Baker's Lame
  • Dutch Oven/Oval Casserole Dish (With Lid)
  • Spray Bottle
  • Wire Cooling Rack

Ingredients

To Feed Starter

  • 50 g Strong White Flour
  • 50 g Strong Wholemeal Flour
  • 100 g Water – 78°f/26°c
  • 100 g Ripe Sourdough Starter

Dough

  • 375 g Strong White Flour 75%
  • 125 g Strong Wholemeal Flour 25%
  • 330 g Water – 78°f/26°c 66%
  • 1 tbsp Olive Oil
  • 75 g Mature Sourdough Starter 15%
  • 11 g Maldon Salt 2%
  • Rice Flour For Dusting

Porridge

  • 50 g Porridge Oats 10%
  • 100 g Water 20%
  • 25 g Unsalted Butter 5%
  • 1 tbsp Malt Extract

Instructions

  • Start by feeding your starter then leave at room temperature until it is at its’ peak, just before it starts to fall. This should take around 5 hours.
  • An hour before your starter is ready, in a bowl, mix together both the flours, 300g water & the olive oil. Cover & leave for 1 hour.
  • Next, make the porridge. Brown the butter over a medium heat then add the oats & cook in the butter for 2-3 minutes. Transfer to a low heat, add the water & malt extract & cook until thick & creamy but still slightly wet. Roughly 5-8 minutes.
    Transfer porridge to a lined baking tray & leave to cool to room temperature.
  • Next, add the starter to the autolysed dough. Using your hand, squeeze the starter into the dough then transfer to a work surface & “slap & fold” until combined. Roughly 2-3 minutes.
    Return dough to bowl, cover & leave for 1 hour.
  • Tip the salt & remaining 30g of water over the dough & squeeze the salt into the dough until combined.
    Break the porridge up into the dough & use your hands to mix it into the dough. Transfer the dough to a clean work surface & “slap & fold” for roughly 10 minutes or until the dough comes together & is less sticky.
  • Coil fold the dough every 30 minutes until the dough passes the windowpane test. (I find that 4-6 coil folds tends to do the trick).
    Leave undisturbed for the remainder of the bulk ferment (2-4 hours).
    The bulk ferment starts as soon as the starter is added to the dough & will take anywhere from 4-10 hours (depending on room temperature, dough hydration & flour used).
    When the dough has finished fermenting, it will have increased in volume by roughly 20-30%, the top will be domed & you will see lots of tiny bubbles in the dough.
  • Once the bulk ferment has finished, gently tip the dough out onto a clean work surface, with the help of a dough scraper.
  • Using a metal bench knife & a hand dipped in water, gently work the dough into a round shape. (Don’t shape it too tightly as this could damage the gluten in the dough.) Dust the top of the dough with rice flour & leave to rest for 20 minutes.
  • Lightly dust a banneton with rice flour.
    Using a bench knife, gently loosen the dough from the work surface then carefully flip the dough over.
    Pull the bottom side of the dough up & fold it into the middle. Press down lightly to make sure the dough has stuck (press down lightly with every fold).
    Now take the left side, stretch it slightly & fold it roughly ¾ to the right.
    Next, stretch the right side slightly & fold over the left side.
    Take the top side, stretch it away from you then fold it into the centre of the dough.
    Now “stitch” the sourdough. Starting at the top, pinch a small amount of dough from both the left & right sides. Fold the dough from the right side over the centre, followed by the left side. Repeat this process in the middle section of dough then the bottom section. (Imagine the pattern of a laced up shoe).
    Finally, starting from the bottom to the top, carefully roll the dough over itself. Use a bench knife to gently pull the shaped dough towards you, dragging the bottom of the dough on the work surface. This seals the underneath & helps create tension.
    Dust the surface of the dough with rice flour, turn the dough upside down (so that the dough is seam side up) & place into the banneton.
  • Cover the top of the banneton with clingfilm & place into a fridge for 12-15 hours.
    The longer the dough is left in the fridge, the more sour the final loaf will be.
  • Place your casserole dish or Dutch oven into your oven & preheat to 230°c for 1 hour.
    The casserole dish I use can be used upside down so that the dough sits on the lid & the casserole dish itself acts as a lid. This means there’s plenty of room for oven spring.
    Whilst your oven is preheating, place the banneton with the dough in into a freezer.
  • Remove the banneton from the freezer. Place your prepared piece of parchment over the top of the banneton then a chopping board/flat tray. Flip the banneton/chopping board over so that the dough is now sat seam side down on the parchment.
    To score the dough, hold the lame so that the razor is at an angle to the dough. Between 30° & 45°. Starting at the top end of the dough, slash the dough all the way to the bottom end. The score should be off centre to the right & at least 1cm deep. For best results, try to score in one cut. Dipping the razor in water before scoring helps produce a clean cut.
    Using the parchment, slide the dough into the preheated casserole dish. Spray generously with cold water & place the lid on the dish.
  • Bake in the preheated oven, covered for 25 minutes then remove the lid & bake for a further 20-25 minutes, until the loaf is a deep, brown colour. For the best flavour, the dough should be fairly dark but not burnt.
  • Transfer the dough to a wire rack & leave to cool completely before slicing. This will take a couple of hours.

Notes

Cooking In An Aga.

Place your Dutch oven/ casserole dish onto the grid shelf which is on the floor of the roasting oven. Cook as above.
Left in an airtight container, sourdough bread will last for several days.
The full details for each step can be found in the post above.
The flours that I use are Canadian flours from Shipton Mill. Most strong bread flours will work though.

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