I like how oatmeal porridge in this recipe made the sourdough bread really soft, so I added 135g of it to my bake today. I probably need to add more if I want it to be as soft and fluffy as the ones I bake with steamed taro or steamed white rice.
Oatmeal Porridge Pullman Loaf
for oatmeal porridge: 100g boiling hot water 35g instant oatmeal 290g bread flour 1/2 tablespoon instant dry yeast 1/4 teaspoon sea salt 2 tablespoons raw sugar 1 large egg ** 80g water 25g cold butter, cubed topping: 2 tablespoons rolled oats
** I use a large egg weighing 70g.
To prepare oat porridge, mix hot water to instant oatmeal and stir until a thick consistency is formed. Leave it aside to cool completely.
In mixer bowl, combine bread flour, yeast, salt, and sugar well with a hand whisk. After the dry ingredients are mixed, add cooled oatmeal porridge, beaten egg and half of the water. Start the mixer and knead on its lowest speed (KA 1) . If the ingredients do not come together into a ball, slowly add more water, once a ball dough starts to form, stop adding water. Turn off the mixer and let the dough sit for 15 minutes.
After 15 minutes, start the mixer again and knead for 1 minute before adding cubed butter, one by one. Knead this until the dough reaches window pane stage; when the dough becomes very smooth and elastic. Remove bowl from mixer and bulk rise this for 1 hour.
Punch the dough down and transfer it to a clean work top. Shape the loaf and place in greased pullman bread tin, seams side facing downwards. Let it rise in a draft-free place for 50-60 mins. Before baking, spray the bread top with a fine mist of water and sprinkle rolled oats on top evenly.
Bake in a preheated oven at 170C for 30 minutes. Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.
Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.