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Photo Gallery #20 Sourdough Porridge Bread—Adding the Porridge
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Published 2025
- Following the 2nd Stretch & Fold, the dough rounds rest on a Silpat® on an inverted baking tray. If needed, the dough pieces are easily moved to a warmer area.
- Adding the Porridge With floured fingers, quickly stretch the dough on its North-South axis.
- Stretch the dough on its East-West axis, then stretch the dough into a round shape.
- Spread half the porridge mixture over the dough round. (In the photo, it’s grits and goat cheese.) A spoon dipped in water makes this easier.
- Using a plastic scraper to help...
- Fold the dough in half, encasing the porridge.
- Spread half the remaining porridge mixture over the dough.
- Using a plastic scraper, fold the dough in half again.
- Spread the remaining porridge mixture over the dough. Fold it in half one last time, enclosing as much of the porridge and filling as possible.
- Turn the whole assembly over so the seam faces down. Cover with a piece of lightly oiled plastic. Let rest on the bench for the remainder of the Fermentation time, 30 minutes or as directed.
- For the final form, Invert the dough onto a lightly floured bench. Stretch & Fold the right side of the dough...
- And let it fall over the center of the dough. Repeat with the other 3 sides.
- While folding, enclose any loose porridge.
- When you finish, invert the folded dough onto a floured bench. Let it rest 5 minutes seam-side down before transferring it into a lined proofing basket.
- A Sourdough Porridge Bread is slack and moist. For easier removal, line your proofing basket with a linen or cotton cloth, then dust it with rice flour.
- Protect the dough with a lightly oiled piece of plastic. Don’t tuck it tightly between the dough and the cloth, allow space for the dough to expand.
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