I found myself in the Cornucopia that is Cork’s English Market the other day, and with Conor Bofin’s recipe for pork belly fresh in my mind, I headed straight for the butcher’s counter. I somehow seemed to end up with the porcine equivalent of Giant Haystacks, and I anticipated significant quantities of leftovers, so I was in need of a bread which would make the most of the belly sandwiches to follow. Sticking with the leftovers theme, the inspiration (and ingredients) for this recipe came from my kids’ breakfast dishes yesterday morning.
70g strong white flour
12g rye flour
60g starter (100% hydration- click here for how to create a starter)
Combine these ingredients, cover and leave to do their thing for 6-8 hours (until airy and at least doubled in size).
280g strong white flour
108g wholemeal flour
100g cooked porridge oats (mine were cooked in milk rather than water)
80g lightly grilled Clonakilty black pudding (blood sausage for our Transatlantic cousins)
Mix the flours and water into a shaggy mass, cover and autolyse for 30 minutes. Add the rest of the ingredients plus your preferment and knead by hand or with a mixer on low speed for about 5 minutes until gluten development allows the dough to be stretched and handled easily.
Rest for 30 minutes, then perform 3-4 stretch and folds at 30 minute intervals. Form the dough into a ball and place in a clean covered bowl for around 3 hours, or until doubled in size. At this point gently knock the dough back and shape it as desired. I divided my dough in two, shaped into batards and proofed directly on my baking tray. After another 90 minutes the dough had again doubled in size and was ready for baking. Into a hot 0ven (230C) with steam for 10 minutes, then dry baked at 210C for another 20 minutes (dear Lord they did smell good). The loaves were cooled on a wire rack before slicing.
These were a big hit with the kids this morning when toasted, and I’ve had to erect some security around what remains to ensure there’s enough for the planned Porkfest later today.