How To make Rustic Potato Loaves Part 1
1 1/2 lb Russet potatoes; (about 3)
4 ts Salt
1/2 c Tepid reserved potato water
; (80 to 90 degrees) 1 tb Active dry yeast
2 tb Extra-virgin olive oil
4 3/4 c Unbleached all-purpose flour
Cornmeal or flour for -baker's peel Or baking sheet Recipe by: The Washington Post - October 1996 Scrub the potatoes and cut them into quarters, peel and all. Toss them into a 2-quart pot, cover with water, add 2 teaspoons of the salt, and boil until the potatoes are soft enough to be pierced easily with the point of a knife. Dip a measuring cup into the pot and draw off 1/2 cup of the potato water and reserve. Drain the potatoes in a colander and then spread them out, either in the colander or on a cooling rack over a jelly-roll pan, and let them cool and air-dry for 20 to 30 minutes. They must be be dry before they're mashed. When the potatoes are cool, stir the yeast into the reserved potato water (if the water is no longer warm, heat it for a few seconds in a microwave oven
it should feel warm to the touch) and allow the mixture to rest for 5 minutes; it will turn creamy. Meanwhile, turn the cooled potatoes into the bowl of a mixer fitted with the paddle attachment and mash them. With the mixer on low speed, add the dissolved yeast and the olive oil and mix until the liquids are incorporated into the potatoes. Replace the paddle with the dough hook and, still mixing on low speed, add the flour and the remaining 2 teaspoons salt. Mix on low speed for 2 to 3 minutes, then increase the speed to medium and mix for 11 minutes more.
The dough will be firm at first and soft at the finish. At the start, it will look dry, so dry you'll think you're making a pie crust. But as the dough is worked, it will be transformed. It may even look like a brioche, cleaning the sides of the bowl but pooling at the bottom. Have faith and keep beating. See Part 2. :
How To make Rustic Potato Loaves Part 1's Videos
How to Cook Potato Bread
Use up those leftover mashed potatoes and make this wonderfully soft and flavorful bread! Here's the recipe, too:
쫄깃쫄깃해서 씹는 맛 좋은~ 감자 깜빠뉴 만들기 (Rustic Potato Bread Recipe)｜샌드위치빵, 식사빵
저온 발효하기 때문에 전날 만들어서 다음날 오전에 구워 따뜻한 빵을 먹을 수 있답니다. 감자의 단맛이 강하고, 쫄깃쫄깃해서 씹는 맛도 좋은 감자 풍미가 강한 빵입니다. 잼이나 소스를 바르지 않고 그냥 먹는 것이 더 맛있는 감자빵이에요. 맛있는 감자를 사용할수록 빵도 비례해서 맛있어지는 것 같아요. 감자로 맛난 감자빵 만들어 드세요. ( ͡° ͜ʖ ͡°) ♩♬♪
○ 분량:2 또는 4개 (279g씩 분할) ○ 제법:저온발효법 ○ 난이도:★★★★☆
○ 도구:반죽기, 주걱, 스크래퍼, 랩, 쿠프 나이프, 작은 체, 오븐 등
[배합표]
재료 ｜1배합-2개｜2배합-4개 (베이커스 퍼센트)
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물 152g~165g｜304g~330g (59.14%~64.2%)
세미드라이이스트 골드 1g｜2g (0.38%)
꿀 39g｜78g (15.19%)
강력분 232g｜464g (90.25%)
통밀가루 또는 호밀가루 25g｜50g (9.74%)
소금 4g｜8g (1.55%)
으깬 감자 106g｜212g (41.29%)
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총 무게 559g｜1,118g (217.54%)
* 강력분 : 코끼리 강력분
* 호밀가루 : 밥스레드밀 호밀가루
* 통밀가루 : 밥스레드밀 유기농 통밀가루
[만들기]
1. 볼에 물, 꿀, 이스트 순서대로 넣고 가볍게 섞어요.
2. 볼에 강력분, 통밀가루, 소금을 넣고 저속에서 3분정도 반죽해요.
3. 재료가 섞이면 반죽기 중속에서 약5~10분정도 반죽해요.
4. 반죽이 매끈해지면 으깬 감자를 넣고 3분정도 더 반죽해요. (반죽온도 25℃)
5. 반죽통에 식물성 오일(분량외)을 조금 바르고 반죽을 넣고 한덩어리로 만들고 1차 발효해요.
6. 30~40분정도 실온 발효하다가 ‘접기’ 한번 한다음 랩을 반죽에 밀착시켜요.
7. 약30분정도 실온 발효한다음 냉장고에 넣고 하룻밤(12~16시간)정도 높이가 1.7배정도 될 때까지 저온발효해요.
8. 작업대에 덧가루(분량외, 강력분)를 살짝 뿌리고 스크래퍼를 이용해서 반죽을 볼에서 분리해요.
9. 반죽을 279g 분할한다음 여러번 접어서 둥글게 만들고 15분 중간발효해요.
10. 고구마 모양으로 여러번 접어서 성형한다음 오븐팬 위에 간격을 두고 나열해요.
11. 약30~40분간 2차 발효한다음 덧가루(강력분, 분량외)를 뿌리고 칼집을 넣어요.
12. 260℃에서 50분이상 예열해요. 반죽을 넣고 뜨거운 물 1컵 반정도 부어서 스팀을 넣어요. 오븐을 끈채로 약10분 굽다가 오븐스프링이 끝나면 약190~200℃로 온도를 맞춰 15~20분정도 더 구워주세요. (컨벡션 오븐 기준)
** 오븐을 끄지 않고 굽는다면(자갈이 없거나 오븐 온도가 260℃까지 온도가 올라가지 않는다면)
- 오븐에 넣기 바로 전에 반죽에 물 스프레이를 살짝 해준다음 약180~190℃에서 25~30분정도 구워주세요.
* 레시피에 대한 궁금한 점은 덧글로 질문해주시고
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☆ 인스타그램 -
【 Rustic Potato Bread 】
○ Yield : 2 or 4 loaves (Divided by 279g*) *9.8oz ○ Difficulty : ★★★★☆
○ Method : The Overnight Ferment Method
2 loaves｜4 loaves｜Ingredients (Baker's%)
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152g~165g｜304g~330g｜Water (59.14%~64.2%)
1g｜2g｜ Semi Dry Yeast – Gold (0.38%)
39g｜78g｜ Honey (15.19%)
232g｜464g｜ Bread flour (90.25%)
25g｜50g｜ Rye flour or Whole wheat flour (9.74%)
4g｜8g｜ Salt (1.55%)
106g｜212g｜ Boiled potato (41.29%)
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559g｜1,118g｜Total weight (217.54%)
Preheat the oven to 260℃* for about 50 minutes. * 500℉
Adjust the temperature to 180~190℃* for about 20~ 25 minutes. *356~374℉
컨텐츠 제작의 마무리는 컨텐츠플라이! 글로벌 진출을 위한 최고의 파트너,
CONTENTSFLY에서 제작되었습니다.
No-knead Potato Bread (Sandwich Bread)
Get the printable recipe here:
INGREDIENTS:
1¾ cups milk warmed
1 tbsp instant yeast
4 tbsp granulated sugar
2 eggs large
1 tsp salt
¾ cup mashed potatoes
3 tbsp butter room temperature
4¾ cups bread flour all purpose flour will work
1– 2 tsp olive oil
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Easy Homemade Artisan NO KNEAD BREAD
No knead bread recipe ANYONE can make. Literally, we can ALL create this dough and enjoy fresh, quality bread at home WITHOUT THE MESS. Try my no knead bread recipe and create beautiful soft dough with the crispy crunch you all desire.
????Get the recipe on my website
#nokneadbread #artisanbread #nokneadbreadrecipe
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INGREDIENTS:
400g/14.10oz 00 flour OR All-purpose flour (Plus extra on the side)
3g/0.10oz fresh yeast OR ½ teaspoon dry yeast
1 tablespoon salt
300ml/1.26 cups water (lukewarm water)
UTENSILS:
Dutch Oven (If you don't have a dutch oven you can use a stainless steel Pot without plastic handles)
Spatula OR Fork
Large mixing bowl
Chopping board
METHOD:
1. No knead bread is very easy to make – start by adding a handful of flour to a large mixing bowl and all of the water.
2. Mix the flour and water together using a spatula, then break the yeast in the water with your hands and mix it through.
3. Once the yeast has melted, add another handful of flour and continue to mix.
4. Add a spoonful of salt and combine.
5. Continue to mix through until the flour has disappeared. Your no knead bread dough should be wet and sticky.
6. Cover the bowl tightly with plastic wrap and leave to rest (out of the fridge) for 6hr. Then in the fridge for 10-12hr.
7. Next, get the no knead bread dough from the fridge; remove it from the bowl, and place it onto a chopping board or kitchen bench.
8. Dust flour on top of the dough, then turn it over and add some to the bottom, rubbing it in.
9. As the dough will be stretched out, fold the dough over, about a ¼ of the way, then again 3 times until you have folded it completely.
10. Turn it around, and repeat the process, adding flour as you go.
11. Get a clean bowl, place a tea towel inside it, dust it with flour and put the no knead bread dough inside, adding a touch more flour on top.
12. Fold the tea towel over the top so the dough is covered and leave it to rest for 2hr.
13. After 1 hr, pre-heat your oven to 250°C / 482°F and place a cast iron/dutch oven pot inside, with the lid, so it warms up.
14. Once another hour is up, carefully remove the pot and place your dough inside.
15. Make two light slits just on the surface of the bread creating a cross. Put the lid on and the dutch oven back in the oven.
16. Bake the bread at a 230°C/446°F for 30 minutes.
17. Now, remove the lid from the dutch oven and leave the bread to cook for another 15-20 minutes or until it is golden and crispy.
HOW TO SERVE:
Wait at least 10 minutes for the bread to cool down….and enjoy it however you like. Drizzle some extra virgin olive oil and oregano on top while it’s still warm…and listen for the CRUNCH!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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PASTA RECIPES:
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NONNA’S RECIPES:
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How To Make Potato Bread | Soft & Sweet Sandwich Loaf Recipe
Do not let the name deceive you. This bread does not taste like a potato. The potatoes are there to provide a certain texture. And that they do extremely well. This is as close to a brioche as you will get without using a ton of eggs and butter. Call it a ‘healthy’ alternative. This bread will stay soft for quite some time. A long cold fermentation gives this bread a distinct flavour. It makes the best sandwiches.
???? Get the recipe ➡️
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Principles of Baking
The Steps of Baking
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How to make Potato Loaf ｜soft & fluffy
I was so surprised when I tried potato loaf for the first timr, it literally melted in my mouth. try it, you're not going to regret it