Fortunately, people discovered, during these times, that the humble spud also adds beautiful taste and texture to bread. Especially if you roast that potato first. And if a couple of onions should fall into the mix? Even better.
Delightfully savoury, perfect for crostini, this roasted potato and onion bread will be perfect for your next breadbasket.
|Roasted Potato and Onion Bread - slightly crumpled as my French bread pan didn't want to let go of it. Ah well. Even wrinkled bread tastes wonderful.|
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers
makes 3 loaves
The night before:
Bread flour - 9.6 oz
Water - 6.2 oz
Salt - 1 tsp
Dry, instant yeast - 1/8 tsp
Mix all these ingredients in a small/medium bowl, cover and let sit out overnight while you get a good night's sleep. (12-16 hours)
Potatoes - 8 oz
Onions - 9.6 oz
Take your potato(es) and prick it a few times with a fork.
Rub with olive oil and sprinkle with a bit of S&P.
Roast until tender, about 40 minutes - depending on size. Larger potatoes will take longer.
While spuds are roasting, throw in the onions, sliced thin and tossed with a small amount of olive oil and S&P. They will be finished roasting before the spuds, keep an eye on them.
Let roasted spuds and onions cool before making the final dough.
Bread flour - 1 lb, 1.6 oz
Whole wheat flour - 4.8 oz
Water - 13 oz
Salt - 1 Tbsp
Instant, dry yeast - 1½ tsp
Roasted potatoes - all
Roasted onions - all
Pâte fermentée - all
Throw all the ingredients, except the roasted onions and the pâte fermentée, into your stand mixer.
Mix on low speed with the dough hook until combined, 3 minutes.
Add pâte fermentée in chunks on low speed. When incorporated, add the onions.
Adjust hydration if necessary.
Mix for 3-4 minutes on second speed.
Form into a ball and let rest 45 minutes, covered.
Fold and let rest another 45 minutes, covered.
Divide into three pieces.
On lightly floured board, form each into a rough ball and let rest 10 minutes, covered with tea towels.
Form each ball into a loaf (I used my Chicago Metallic French bread form) and let rise 1¼ hours or until doubled in size. For shaping videos, click here.
Preheat oven, with stone, to 440°F.
Slash bread and bake approximately 40 minutes, less for long, skinny loaves.
Let cool on racks.
Eat with lusty abandon. And butter.
|This bread has been Yeastspotted!|