Oatmeal Porridge White Pullman Loaf

Oatmeal Porridge White Pullman Loaf // Mono + Co

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 White Pullman Loaf // Mono + Co

Oatmeal Porridge White Pullman Loaf // Mono + Co


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.




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