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Roasted Potato Bread

Roasted Potato Bread

 

Pâte fermenté

King Arthur Special Flour 7.24 # 3.29 kg
Water 4.68 # 2.13 kg
Salt 0.14 # 0.06 kg
Yeast 0.13 # 0.06 kg
Final dough
Potatoes, roasted 4.98 # 2.27 kg
King Arthur Special Flour 11.48 # 5.22 kg
King Arthur Whole Wheat Flour 1.28 # 0.58 kg
Pâte Fermentée 12.19 # 5.54 kg
Water 7.59 # 3.45 kg
Salt 0.34 # 0.15 kg
Yeast 0.16 # 0.07 kg
Yield 38.00 # 17.29 kg
Overall baker's %
King Arthur Special Flour 18.72 # 93.60 %
King Arthur Whole Wheat Flour 1.28 # 6.40 %
Water 12.27 # 61.35 %
Salt 0.48 # 2.40 %
Yeast 0.29 # 1.45 %
Potatoes, cooked 4.98 # 24.90 %
Unit Weight 1.50 #  
  1. This bread begins with a Pâte Fermentée of 12# 3 oz. It can be mixed separately or cut from a lean dough mixed earlier.
  2. Mix final dough. In spiral mixer: 2-3 minutes on 1st speed and 2-3 minutes on 2nd speed. Desired dough temperature: 76°-78°F.
  3. Bulk fermentation of 1 1/2 hours, with a fold after 45 minutes.
  4. Scale at 1 1/2# and lightly preshape. Rest covered for 15-20 minutes.
  5. Give final shape and proof approximately 50-60 minutes, in proof box, 60-90 minutes at 75°F.
  6. Bake with steam at 435°F (225°C) for approximately 35 minutes.

Note: For pan loaves, bulk ferment total of 45 minutes with no folding.

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