Archive for The Potting Shed A forum to discuss Crafts, Cooking, Gardening, Countryside, Livestock and Pets
|
tatter
|
Roasted Potato Bread
|
Becki
|
Ahem......... 
Did you do this one on purpose? Never heard of it, looks very interesting 
|
Barley Bottom
|
Hi Tatter
You cant post a nice pic of things like that without putting the recipe on. 
regards Paul
|
tatter
|
Here's the recipe for this delish bread:
Pate Fermente:
300g bread flour
195g water
1 tsp salt
0.6g fresh yeast (1/8 tsp instant dry)
Disperse the yeast in the water, add the flour and salt, mix. Cover and let stand for 12 -16 hrs at about 21C.
Final Dough
550g bread flour
150g wholemeal flour
415g water
18g (1 tbsp) salt
12g fresh yeast ( 1 1/4 tsp instant dry)
250g roasted potatoes, cut into small pieces (with or without skin)
all of above pate fermente
Add all the ingredients to the mixing bowl, includng the potatoes, but not the pate fermente. Mix and as the dough is coming together, add the pate in chunks. Correct the hydration. The dough should feel slightly stiff (potatoes hold the moisture). Knead (mix) for another 3- 4 min. The gluten should be moderately developed.
Bulk fermetation: 1 1/2 hrs
Fold the dough after 45 min of bulk fermentation.
Divide the dough and preshape lightly into rounds, place seams up and rest 10-20min. Now shape into loaves.
Proof for 1 1/4 hrs
Score and bake at 230C with steam for 40min. If the loaves are darkening to quickly, lower the oven temp...(220C)
|
Becki
|
Thank you 
|
Leonie2
|
I still struggle to get perfect looking bread like that! (where's the envious smilie ) But those look so lovely, think I can feel another experimental bread making session coming on. 
|
tatter
|
Thank you Leonie...and good luck with your experiments
|
Somerset Lad
|
I love sourdough recipes , i too will try it. Tatter.
|
tatter
|
Roasted Potato Bread is just pate fermente bread....not a sourdough....but if you feel like making a good sourdough, try Vermont Sourdough...excellent bread with fantastic keeping quality...or my favourite (recently ) milk bread (with levain and yeast) ...great for breakfasts...recipe?
|
|