This delicious bread features potatoes - always a lovely, softening addition to a bread - but in this case also very flavourful as the potatoes are roasted instead of boiled. The skins are left on, country-style, which is how I like my spuds. I will never understand the people who whip their potatoes into white library paste and call them mashed potatoes. The less said about them the better.
This bread is hearty and rustic, and delicious. You will need two days to make it, largely unattended. For the water, I use the water out of my kettle (room temperature) it is important that your water not be straight from the tap as the chlorine will interfere with the yeast.
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
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
8 oz potatoes, roasted, cooled, and diced small (Yukon gold are best)
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.
Alternatively - add roasted garlic, caramelized onions, or herbs to the dough.
|This bread has been Yeastspotted!|