Leftover Porridge Bread
Turn cold, claggy, leftover porridge into soft buns
- up to 200 grams leftover porridge
- up to 600 grams strong white bread flour (flour + porridge weighs 700 grams)
- 7 grams fast action yeast
- 14 grams salt
- around 400 ml water or milk (it will vary depending on how much porridge goes into your dough)
- optional: 1 egg
- Large mixing bowl
- Measuring jug
- Clean tea-towel
- Roasting tin or oven dish
- Greaseproof paper
- Dough scraper or large knife
- Wire cooling rack
Weigh the porridge. Then add enough strong bread flour to take the porridge + flour to 700 grams. So, 150 grams porridge + 550 grams flour, for example.
Mix the flour, salt and yeast together in the large mixing bowl. Crumble the porridge into the bread flour so that there are no lumps.
If using an egg, whisk it into 200ml of the milk/water. Pour this mixture into the flour mixture. Give the ingredients a good mix with a metal spoon. or your hands. It should be quite a wet dough. Add more milk/water until you have a dough where all the flour is fully saturated.
Turn the dough out on to a lightly floured or wet surface * and *gently* knead it: push it away from you, pick that end up, pop it back on top, turn the dough 45 degrees and go again. Do this for about 10 minutes, or until you hear pops and crackles coming from the dough - that's the carbon dioxide forming.
Cover the dough with a clean, damp tea towel. Leave it to one side for about an hour. The dough need to double in size; in my cold kitchen takes about 2 hours.
Forming the buns
Lightly flour the counter and turn the dough out.
Weigh the dough; it should weigh around 1.2 kg, ish. Buns are around 100g and I like to weigh the dough. You can just eyeball 12 buns but I find it quicker to just through bits of dough into the scale and make sure that I will have buns of an equal size.
Line the oven tin with a piece of greaseproof paper.
Lightly flour your counter. Place each piece of dough on the flour. Once you have pieces of dough ready and waiting, take one and form it into a roll by turning it around your hands into a round ball. Tuck each ball into the tin, around 3cm apart.
When all the rolls are in the tin, cover with the clean tea towel and leave to rise again for about another half an hour.
Turn the oven to 180 degrees.
When the rolls have doubled in size, place them gently in the oven and bake for around 20 minutes, or until they are golden brown.
When they are cooked, gently slip them out of the tin and leave to cool.
I keep my rolls in a very un-sexy giant tupperware. They will keep fine for a couple of days.
If you want fresh rolls every day, split the rolls and place in the freezer; they will defrost more quickly if you freeze them with the cut in place.
* Experienced bakers like to use the wet method where you knead over a wet surface rather than a floured. This is a great technique but takes a little practice.