Roasted Potato Bread
Posted by orutherfurd Sat, Apr 30, 2011 06:44 PM | no reviews
A good all-around bread. When I make roasted potatoes, I always make enough to have leftovers to make this bread.
| Ingredient | Metric | U.S. | Baker's % |
|---|---|---|---|
| all-purpose flour | 771 g | 1 lb, 11.2 oz | 84.99% |
| whole wheat flour | 136 g | 4.8 oz | 14.99% |
| water | 553 g | 1 lb, 3.5 oz | 60.96% |
| roasted potatoes, chopped into small pieces | 227 g | 8 oz | 25.02% |
| salt | 19 g | .65 oz | 2.09% |
| instant yeast | 4.09 g | .14 oz | .45% |
| Total | 1.71 kg | 3 lbs, 12.29 oz | 188.5% |
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| all-purpose flour | 272 g | 9.6 oz | 2 1/8 cup | 100% |
| water | 176 g | 6.2 oz | 3/4 cup | 64.58% |
| salt | 6 g | .2 oz | 7/8 tsp | 2.08% |
| instant yeast | .39 g | .1 oz | 1/8 tsp | .14% |
| Total | 454.39 g | 1 lb, .1 oz |
Mix ingredients together just until smooth. Ferment overnight (12 to 16 hours) at 70°F.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| all-purpose flour | 499 g | 1 lb, 1.6 oz | 3 cup, 15 tbsp, 2 5/8 tsp | 78.57% |
| whole-wheat flour | 136 g | 4.8 oz | 1 1/8 cup | 21.43% |
| water | 377 g | 13.3 oz | 1 5/8 cup | 59.38% |
| salt, more if potatoes aren't salted | 13 g | .45 oz | 2 1/8 tsp | 2.01% |
| instant yeast | 3.7 g | .13 oz | 1 1/4 tsp | .58% |
| roasted potatoes, chopped into small pieces | 227 g | 8 oz | 35.71% | |
| pate fermente | 454.39 g | 1 lb, .1 oz | ||
| Total | 1.71 kg | 3 lbs, 12.29 oz |
Combine all ingredients except pate fermente and mix until combined. Add pate fermente in chunks and knead dough until moderately developed -- it will be some work by hand! The dough is somewhat stiff. Desired dough temperature: 75°F.
Ferment for 1.5 to 2 hours, folding once 1/2 through.
Divide, shape, and proof for 1.5 to 2 hours @ 70°F.
Bake at 450°F for 40 to 50 minutes, depending on loaf size (40 minutes for 750g loaves).
