Potato bread

Category: Yeast bread
Potato bread

Ingredients

fermented dough
Wheat flour 1 grade 100g
water 68 gram
yeast 3 (1) gram
salt 2 grams
Dough
premium wheat flour 250 grams
whole grain wheat flour 250 grams
water 340 grams ***
mashed potatoes 135 grams
yeast 17(4)
Fermented dough 100g
Fine sea salt 12 grams

Cooking method

  • Fermented dough
  • Mix all the ingredients and leave for 1-2 hours at room temperature, and then stand in the refrigerator for 24-48 hours.
  • Dough.
  • Boil the potatoes, not in salt water, mash and cool. Mix all ingredients except salt and knead with a hook for 8 minutes. Add salt and knead for another 8 minutes. The dough smears on the bottom of the bucket.
  • Fermentation for 90 minutes at room temperature. Stretch fold after 45 minutes.
  • Divide the dough into two pieces. Form balls and leave to rest for 20 minutes.
  • Form loaves. Proofing *** 60 minutes. Before planting in the oven, make X-shaped cuts. Baking in an oven preheated to 220 degrees. The first 20 minutes with under the hood ***. Then remove the cap, lower the temperature to 190 degrees and bake until tender. I still have 15 minutes.
  • Potato bread
  • Slices from two different rolls.
  • Potato bread
  • Crumb of "flat" bread with a long proofing time
  • Potato bread
  • Crumb of "high" bread with an hour proofing.

The dish is designed for

two breads with a total weight of 880 grams

Time for preparing:

4-5 hours

Cooking program:

oven.

Note

I used the source but the author refers to this source "Bread" Richemont Craft Scool (c) 2010.

By water water. It took me 25 grams less. Taking advantage of Vasilisa's advice, I took all the flour given in the recipe, and regulated the water. So it turned out that I needed it less than the author. I took water 50 * 50 with potato broth.
In Sergey's source, proofing is done on a rug with lateral support. But he refers to Bread "Richemont Craft Scool (c) 2010, that it just offered proofing on a rug. I decided to make one bread with support, and the other one without. Baking was offered in an oven with steam. I wanted to bake this bread under the hood. As a result, because my oven does not include two breads with a bell, I had to bake them one by one. Accordingly, the proofing of the dough in time was different. With support - 1 hour, and without support 1 hour 40 minutes, and the first 30 minutes with temperature + 15. We got two different-looking breads, one taller and the other flatish, and with different crumb.
As a result, you can proof bread in different ways. And get a different crumb by varying the proving time. In both cases, it turned out to be a good bread with a soft crumb.
Potato bread

dogsertan
Angela, the bread is very beautiful, I suppose it is also very tasty.
Albina
Gorgeous bread I just want to snatch a piece
SanechkaA
great bread! crumb - above all praise, I can imagine what flavor comes from it
Twist
Angela, great bread turned out! And the crumb is generally a feast for the eyes!
barbariscka
Angela, I liked the crumb of bread with an hour proofing better ...
kava
ang-kay, A beautiful bread turned out! I also liked the "tall" one. I wanted to clarify, but Fermented dough does not all go into the dough, but only 100g? Where are the remaining 70?
ang-kay
Quote: barbariscka

Angela, I liked the crumb of bread with an hour proofing better ...
Vasilisa!Thank you very much for not passing by and sharing your thoughts. And what do you think? Is the crumb more correct with an hour proofing? Your opinion is very important to me.
ang-kay
Quote: kava

ang-kay, A beautiful bread turned out! I also liked the "tall" one.
kava! Thank you very much for your opinion
Quote: kava
and Fermented dough does not all go into the dough, but only 100g? Where are the remaining 70?
Yes, somehow all the time this proportion. It happens that you throw away the remainder. Once I did it for one and a half servings and all the dough was gone. Maybe the girls know how to attach a piece? Someone tell me? In this recipe, half a portion is not enough, and it is probably difficult to calculate 70% of the recipe. Although nothing is impossible.
Natali06
Angela! What a beautiful bread you brought us! Handsome: a-kiss: and the cuts are so smooth, neat! Everything is right in this bread, from crumb to cuts! Well done!
Albina
Quote: ang-kay

kava!
Maybe the girls know how to attach a piece? Someone tell me?
It's like sourdough, I would have made yeast pancakes And so we have https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9332.0
ang-kay
Quote: Albina
Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9332.0]
Thanks for the tip. Only I will correct the link, otherwise it does not work.

Utilization of the starter culture. We look 🔗
ang-kay
Natasha!Thank you so much for everything.
Natali06
Angela, I have a question for you. How do you knead the dough?
ang-kay
Quote: Natali06

How do you knead the dough?
Natasha, all hook. I have a Clatronik KM3323 dough combine. The simplest and most primitive. There are only 3 attachments. Designed for 2 kg. test.
barbariscka
Quote: ang-kay

[b Is the crumb more correct with an hour proofing?
Angela, it seems to me that with an hourly proofing the crumb is more correct. Of course, you have to taste it, but it looks like this. In addition, Sergei always has everything according to the recipe, and if you increase the proving time, the bread will ferment ...
ang-kay
Quote: barbariscka

Of course, you have to taste it, but it looks like this.
The bread tastes the same.
Quote: barbariscka
In addition, Sergei always has everything according to the recipe, and if you increase the proving time, the bread will ferment ...
Probably if you say. But negative experiences are experiences too. Thanks for the advice.
Sonadora
Angela, I join the previous speakers: wonderful, beautiful bread! Why, he is just perfect, from crust to crumb!
ang-kay
Thank you,Mashenka, for the kind words. Pleasantly. Very nice.
olga belyaeva
Is the yeast dry or pressed?
ang-kay
Quote: olga belyaeva

Is the yeast dry or pressed?
The first digit is extruded. and in brackets - dry.
olga belyaeva
Thank you

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