Wednesday, October 13, 2010

Mellow Bakers : Roasted Potatoes Bread

This is my try with this recipe made subsituting sourdough for the preferment, my dough overriped so it is not the best looking bread but I loved it anyway !

Roasted Potato Bread
adapted from Jeffrey Hamelman's Bread

Pre-ferment - the night before
9.6 oz bread flour
6.2 oz water (left out overnight)
1 tsp fine sea salt
1/8 tsp instant yeast

Final dough
1 lb, 1.6 oz bread flour
4.8 oz whole wheat flour
13.3 oz water (left out overnight)
1 Tbsp fine sea salt
1¼ tsp instant dry yeast
Potatoes, roasted, cooled, and diced small (Yukon gold are best)
Pre-ferment (all)

Combine the preferment ingredients in a medium sized bowl. Cover and let sit at room temperature for 14-16 hours.

The next day, mix all of the ingredients, except for the pre-ferment, in a stand mixer on low. After 3 minutes, start adding the pre-ferment in small chunks. Correct the hydration by adding small amounts of water or flour if necessary.
I needed extra flour. The dough should be slightly stiff.
Mix on second speed for 3-4 minutes.

Let rise 1.5 hours. Fold dough after 45 minutes.

Divide into two and make rounds out of each half. Let sit 10-20 minutes.

Create loaf shapes or fendu (pressing deeply into the rolling pin to bisect it) and let rise in floured bannetons (good side down) or on the counter, covered, for 1.5 hours.

Bake in a preheated oven at 450°F for about 40 minutes. Until the bread has darkened and cooked through. Let cool on racks.

Per i Sourdough Baking Wednesday di Zucchero & Cannella ho un ottimo pane con patate al forno, nella ricetta originale c'era un abiga che io ho sostituito con la pasta madre.