3x Apple Porridge Sourdough w/ Raisins


3x Apple Porridge Sourdough w/ Raisins Submitted by ifs201 on November 11, 2019 – 3:45am. This bread was a real experiment! I had some apples from the farmer’s market that I wanted to use, hard apple cider, and apple YW. I had also wanted to make another bread using oat porridge so I decided to do it all taking inspiration from the idea of apple/raisin oatmeal. This bread uses 5 different flours, oat porridge, sourdough levain, YW levain, raisins, hard cider, and grated apple. I kept the hydration at 55% because I was worried that the dough would turn to soup with all of the liquid from the oats and apple. The oats were not cooked, but were soaked overnight in the hard cider. The bread is about 40% whole grain.    Add Ins Weight of Add in Grated Apple 300g honey 30g oats soaker (hard cider) 240 Oats 144 raisins 150g Total     Flour added to final dough   906         T85 22% Spelt 15% Whole Wheat 7% Rye calc 3% Bread flour calc 53%   3:00 PM Mix final levain and pour cider over oats           7:00 AM Autolyse (flour + water + apples) + take levain out of fridge           8:00 AM Mix dough (levain, autolyse, oats), rest, mix and add salt and honey – first 100 slap and fold and 75 during second mix           8:45 AM Letter fold on counter             Laminate on counter (raisins)             Coil fold 4x           2:00 PM Preshape, 30min, shape, 30min, into fridge           3:00 PM Into Fridge           10:00 PM Bake 27min at 485 and 22min and 450
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