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
Don't make this ONE STUPID MISTAKE when Baking Bread
I feel really stupid now - this one unobvious and stupid mistake could likely make You miss on massive oven spring when baking bread.
Recipe for the dough:
- 350g bread flour (14% protein)
- 50g whole wheat flour (14% protein)
- 320g water = 80% baker's math
- 80g sourdough starter = 20% baker's math
- 8g salt = 2% baker's math
Instructions for the overnight sourdough (video upcoming soon):
- Mix all
- Add a lot of dough strength
- Wait until sample doubled
- Shape
- Proof 1 hour at room temperature
- Proof 8-24 hours in the fridge at 4°C
- Bake in preheated oven at 230°C for 25 minutes
- Bake another 15-20 minutes without the lid
--- links ---
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
Strong whole wheat flour:
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Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
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Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off:
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Loaf pan with lid (34cm length, 13cm width, 12cm height):
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Ooni pizza oven:
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Useful videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:
0:00 Intro
1:05 The recipe
2:05 No ovenspring
2:52 Finding the mistake
4:18 The best baking temperature
4:31 Amazing oven spring
4:52 Testing different temperatures
8:00 The best temperature for oven spring
8:40 Comparing the results
9:57 3 tips on baking temperature
10:50 Further research ideas
11:23 Closing remarks and taste test
#sourdough #sourdoughtips
Secrets bakeries don't tell! I only make bread like this!
INGREDIENTS:
• 1.5 cups of warm milk
• 3 tablespoons of sugar
• 1 tablespoon of biological yeast
• Wheat flour
• 1 tablespoon of olive oil
• Water
Click on the link below and access other delicious recipes!
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
Easy Homemade Potato Bread
Homemade potato bread is easy to make and very soft and tasty. Here are step by step directions on how to make this bread at home. Homemade bread is one of those simple pleasures that can easily be done. The ingredients used are listed below.
Potato Bread
2 1/2 Cups Bread Flour
1 Tablespoon Instant Yeast
1 1/2 Teaspoons Salt
1/2 Cup water plus 3 to 4 additional Tablespoons water as needed
1 Tablespoon Olive Oil
1/2 Cup Mashed Potatoes
Loaf pan is 9.5 inches by 5.5 inches, 3 inches deep
Bake at 400 F for 40 minutes
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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Potato Loaf Bread | HOW TO MAKE RECIPES EASY WAY
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