Breads (Yeast) - Loaves
Oat Porridge Soft Bread
September 07, 2020
| Recipe by Bake with Paws
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After posting the Oat Porridge Soft Sourdough Buns recipe two weeks ago, I received a lot of enquiries for an Oat Porridge Soft Bread recipe using instant yeast. This time I shaped it into loaves instead. If you prefer buns, just shaped into buns and bake in an 8 inch square pan.
I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this soft and flavourful bread. Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.
Please click on Bread Making Method to understand more details.
This Oat Porridge Soft Bread is very soft, fluffy and flavourful. By second day, it is still soft. However, it is not as chewy and moist as bread made using Yudane method.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Oat Porridge Soft Bread using Old Dough Method
Yields: 1
INGREDIENTS:
Old Dough:
165g bread flour (I used Japan High Gluten Flour)
105g milk
1/4 tsp instan yeast
1/4 tsp sugar
Oat Porridge:
30g rolled oat
80g water or milk (I used water)
Main Dough:
165 bread flour (I used Japan High Gluten Flour)
25g honey or brown sugar (I used brown sugar)
3/4 tsp instant yeast
1 tsp salt
90g fresh milk (please do not add all at one time, reserve 20g and add in one table at a time later)
35g butter, room temperature
Toppings:
1 Tbsp milk for brusing
Some rolled oats
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
METHOD:
- Old Dough
- Combine milk, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Oat Porridge:
- In a saucepan, cook the rolled oats in water for few minutes until become thick porridge. Keep aside to cool.
- Main Dough:
- Put all ingredients (except butter) including all the old dough and oat porridge into a bowl of stand mixer. I usually tear the old dough slightly. Using the paddle attachment, mix for about 2 minutes or until the dough become elastic and pull away from the side of the bowl.
- Change to hook attachment. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Round up the dough and put back in the same bowl or another clean bowl. Cover with lid and let the dough rise in a warm place for about 60 minutes or until double in size. My kitchen room temperature is about 28C - 29C.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. About 224g per portion.
- Form each portion to a ball. Rest for 10 minutes to relax.
- Flatten with rolling pin.
- Fold right to centre and fold left overlap it.
- Roll out with rolling pin into long rectangle shape.
- Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the loaf pan.
- Final Proofing:
- Let the dough rise for 30 minutes or till 90% of the size, slightly below the rim of the pan.
- To Bake:
- Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 minutes.
- Brush with milk and sprinkle some rolled oats. Gently press the rolled oats onto the bread with your hand to ensure they adhere.
- Bake in a preheated oven for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
Old Dough
Main Dough
GENERAL NOTES:
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.
BAKING TEMPERATURE & TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Yeast) - Loaves,
Hi Yeanley! Thanks for your thoughtful sharing. May I ask your support how to convert the this to Yudane method?
ReplyDeleteHi Michelle,
DeleteThank you for asking. Actually, this recipe do not need Yudane. It stay fresh quite well for few days too.
Anyhow, The total flour for this is 350g.
Yudane Dough:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water
Main Dough:
280g bread flour (I used Japan High Gluten Flour)
1 1/2 tsp instant yeast
please follow the rest of the ingredients on the above recipe. You need to take 70g of water from yudane as part of the liquid amount.
Cheers :)
Hi, I am wondering is it okay if my old dough is over fermented? As I am making it right now and it smells like alcohol. Thank you.
ReplyDeleteHi, sorry for late response. I think should be fine. Mine smells like alcohol too.
DeleteCheers :)
Hi, do you let cool your bread immediately on the rack or in the pan for a while first?
ReplyDeleteI usually remove the bread from the pan immediately after removing from oven.
DeleteCheers :)
Hello! ¿When the old mass mixes with the main mass?
ReplyDeleteHi, please see Step 3. no. 1. I just added in. Sorry for confusion.
DeleteThanks :)
Hi, want to say thank you for sharing the wonderful recipe. The flavour is really wonderful. Can I reduce the sugar? What is the minimum sugar amount? Again, thank you very much
ReplyDeleteHi, Thanks for trying and your kind feedback. You can use honey if you want to avoid sugar. However, you can reduce to 2 tbsp (20 - 24g).
DeleteCheers :)
thank you
DeleteMy pleasure :)
DeleteHi there! May I know what's the gram conversion for the tsp of instant yeast, sugar and salt? Thanks for the recipe :D
ReplyDeleteHi, thanks for reading this recipe. Sugar quantity already in gram.
DeletePlease use this link for conversion of salt:https://www.inchcalculator.com/convert/teaspoon-salt-to-gram-salt/
For yeast, please use this:
https://www.traditionaloven.com/culinary-arts/baking/dry-yeast/convert-tea-spoon-tsp-to-gram-g-of-dry-yeast.html
Yeast and salt are very light. I usually use teaspoon.
Cheers :)
Hi there,
ReplyDeleteCan't wait to try this recipe. Can I make ahead the old dough up to 5 days ahead and leave it in fridge? Thanks!
Hi, thanks for reading this recipe. I am afraid 5 days will be too long. I usually used in 24 hours. The yeast maybe running out of food and starving.
DeleteCheers :)
Cheers :)
Hi do you think this would work in a bread machine? Thanks for all the wonderful recipes
ReplyDeleteHi, Thanks for reading this recipe. Yes, you can use bread machine. But, I am not sure about the end result will be the same as machine knead and manual shape and bake.
DeleteCheers :)
Hi there, thanks for sharing this wonderful recipe. Bread came out soft and nice. Any suggestion of how to cut them thinly?
DeleteThank you, Jaclyn for trying this recipe and your kind feedback. I think you need a sharp bread knife to slice. This bread is a bit soft and maybe hard to cut into too thin slices.
DeleteCheers :)
Can I replace the milk in old dough with water?
ReplyDeleteHi Jaclyn,
DeleteThanks for reading this recipe. Yes, of course you can.
Cheers :)
Hi. My bread came out kinda dense and not rise at all. The dough looked good during the process. Would it be overproofed?
ReplyDeleteHi,
DeleteThanks for trying and sorry to hear that your bread is dense. It could the flour. Try to use Japan High Gluten Flour. The protein percentage is about 12%. Different flour will give you different result.
Cheers :)
Hi,
ReplyDeleteThis recipe says it makes 2 loaves in a 450g loaf pan. If I were to make these into rolls, would it be nine rolls in an 8"x 8" pan? Or should I make a different amount of rolls/use a different sized pan.
Hi, thanks for reading this recipe. Sorry for the confusion. Actually is 2 small loaves in one 450g loaf pan as picture above. Yes, it is just perfect for 8 x 8 inches square pan.
DeleteCheers and happy baking :)