How to Use Porridge in Bread Making: Explained

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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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Опубликовано:

2 июл 2024

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Комментарии : 58

@ChainBaker 23 дня назад

📖 Read more in the link below the video. 🥨 Get early access to videos ⤵ ru-vid.com/show-UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 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 16 дней назад

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 16 дней назад

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

@MadScientistSoap 16 дней назад

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.

@JustMillIt23 12 дней назад

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.

@richardmh1987 15 дней назад

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.

@iluminameluna 25 дней назад

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.

@wowdanalise 16 дней назад

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

@ChainBaker 16 дней назад

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

@wowdanalise 16 дней назад

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

@Jules-740 16 дней назад

Wow so much wisdom here!👍

@JoeGotta 16 дней назад

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.

@brianphillips1864 16 дней назад

Thank you for the informative lesson.

@Raessentia 16 дней назад

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.

@kevinu.k.7042 13 дней назад

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. 👍

@dorothy7743 15 дней назад

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

@sheilam4964 16 дней назад

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

@DarlinDarable 9 дней назад

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.

@livinglifeinthenorth8512 16 дней назад

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

@billjoyce 16 дней назад

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

@selfintuition2 16 дней назад

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

@ChainBaker 16 дней назад

There is a potato-scald combo video coming soon.

@jamesvoigt7275 3 дня назад

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 16 дней назад

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 16 дней назад

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

@Jeepy2-LoveToBake 25 дней назад

This will be my baking project next weekend!

@anthonykaiser974 11 дней назад

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 11 дней назад

👍

@darthlaurel 16 дней назад

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

@timorautiainen1783 21 день назад

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 21 день назад

Let me know how it turns out 😉

@timorautiainen1783 21 день назад

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

@timorautiainen1783 16 дней назад

@@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 16 дней назад

@timorautiainen1783 awesome! 😎

@kleineroteHex 16 дней назад

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 16 дней назад

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. 🥰

@forresttter 16 дней назад

Thanks

@ChainBaker 16 дней назад

Cheers 🤩

@antheeamorgan 16 дней назад

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

@hufemj 25 дней назад

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 16 дней назад

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 14 дней назад

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

@jamesvoigt7275 3 дня назад

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

@Jeepy2-LoveToBake 16 дней назад

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 25 дней назад

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

@RmFrZQ 16 дней назад

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 16 дней назад

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 16 дней назад

@@piozem I see, thanks.

@knottybead4871 16 дней назад

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

@damianrhea8875 16 дней назад

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 !

@robertphillips1941 16 дней назад

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

@ChainBaker 15 дней назад

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.

@graemefenwick6925 15 дней назад

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 15 дней назад

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 15 дней назад

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 15 дней назад

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.