J. Hamelman Baked Potato Bread

Category: Yeast bread
J. Hamelman Baked Potato Bread

Ingredients

Ripe dough
wheat flour 300g
water 195g
salt 1h l.
fresh yeast 3d
Dough
wheat flour 700g
water 415g
salt 18g
fresh yeast 7g
baked potato 250g
ripe dough

Cooking method

  • Ripe dough
  • Dissolve yeast in water, add flour and salt. Knead until smooth. Close the container with the dough with a lid (or foil), leave at room temperature for 12-16 hours.
  • Dough
  • Combine all ingredients, including baked potatoes (grated), in the bowl of the food processor. Stir slowly until all ingredients are combined. Then increase the speed and knead for another 5 minutes. When finished, the dough should be soft and smooth.
  • Transfer the dough to a container and leave to ferment for 1.5 hours. During this time, the dough "stretch-fold" once, after 45 minutes.
  • Then divide the dough into 2 parts, tuck into a ball. Give 10-20 minutes of rest.
  • For this bread, a form such as "Pain fendu" is used, that is, the bread is divided into 2 halves (split, split)
  • To do this, we, preferably with a thin rolling pin, roll the dough in the middle. Sprinkle generously with flour.
  • J. Hamelman Baked Potato Bread
  • Then join the two pieces together and carefully place them in the proofing basket.
  • We leave it for 1-1.15 hours.
  • At the same time, heat the oven with a stone to 230C.
  • Bake for 40 minutes. Steam for first 10 minutes, or cover. ... Remove the lid 10 minutes before the end. Bake until desired color.
  • J. Hamelman Baked Potato Bread
  • J. Hamelman Baked Potato Bread

Note

The bread was so soft that it was impossible to cut it.
J. Hamelman Baked Potato Bread
Sorry for the photo

Source: book J. Hamelman "Bread. Technology and recipes" p.132

Omela
Natalia, beautiful bread turned out !! And photography.
shl. Why do you never indicate the source for which you bake ??
Natali06
Mistletoe, Thank you!
Such bread is found in many sources. It's Hamelman!
Recently, on our forum, I read angry statements that some copy recipes. And how can everyone from this not ayyay. But many famous bakers do not consider it shameful to bake bread according to a different recipe, and, as Admin says, to present it in their own way. Is that going to change something?
Omela
Natalia, and here it is shameful, not shameful, etc. We are with you to the famous bakers as to heaven. Therefore, it is interesting to look at the source, compare the appearance, crumb, etc.
Natali06
Quote: Omela

We are with you to the famous bakers as to heaven.
Well, then yes, but something closer to you
But the crumbs were nowhere to be found
barbariscka
Natasha, it's a wonderful bread! I've been going to bake it for a long time, but with sourdough, although I also really like bread on old dough.
Don't be offended, Oksana is right, it is always interesting to know the source for which you are publishing, I also wanted to ask, but it was somehow inconvenient. Of course, everything has already been invented before us, but we all bring in our individuality, this is our work, made by our own hands. And therefore it is always interesting to compare, to see how others are doing. If you indicate the source by which you baked, this will not make your bread worse, on the contrary, you can say: "Look, but it's not worse than that of the venerable ..."
Omela
Quote: Natali06

But the crumbs were nowhere to be found
The owner is a master, I bow to this.
Admin
The girls are right!
In the first place is a confirmed source of inspiration, it can be the title of a book, a link to a website, a blog, and so on ...
Nobody forbids baking the bread itself, and posting a recipe and a photo is even commendable! But, if there is an author of the recipe, and he is indicated in the name of your recipe, then you need to give a link to him

Let's bake delicious bread!
Natali06
Quote: barbariscka

.
Don't be offended, Oksana is right, it's always interesting to know the source,
Girls, don't be offended at me. I didn't mean to offend anyone.
How can I explain my collecting recipes to you? At first, I put them in one daddy, even divided them into categories. Then another, then another, then another. And during these months that I am with you, I already have folders on the floor of my desktop + folders with books. And at first I even left the addresses (links), but if the computer crashed, they all flew away (and did not even say when they would return). Since then, I just collect the recipes I liked in folders, without addresses.
So don't scold the muddler
celfh
I don't even know what words to express delight in. This is a gift of God, to bake such bread
Natali06
Tanyush, thank you for your support and for such kind words! I thought that I was really a lost person
Galina S
The bread is so good !!!! I have a book by him J. Hamelman. but I never baked this one, the crumb was very impressed
Natali06
Galyunka, Thank you !
I have a book by J. Hamelman
Lucky ... But I'm just admiring her on the Internet.
MariV
Beautiful and, probably, delicious bread! I also like to add potatoes to the dough.
barbariscka
Quote: Natali06

I thought that I was really a lost person
Do not be shy, if you bake such wonderful bread, then you will have to draw up the recipe at the appropriate level ... ...
And Hamelman can be downloaded in electronic form, put it in a search engine and they will give you out, it's certainly not like a printed book, but nevertheless ...
Admin
Quote: barbariscka

Do not be shy, if you bake such wonderful bread, then you will have to draw up the recipe at the appropriate level ... ...

This is yes! With good and higher demand!
Our expectations and praises need to be arranged in a beautiful packaging and a label with a beautiful bow!
Sonadora
Natasha, wonderful bread! Its crisp and lacy crumb is to die for!
toffee
And how can you knead in HP? According to the instructions for her? Water first, then everything else? And put the potatoes in the oven, right?
Natali06
Quote: MariV
probably delicious bread!
Ol, the bread really turned out to be good Soft, airy and not stale for a long time (until they were eaten).
Manyash, Thank you for your kind words!
you can die!
Just live, please, who will bake such laces for us!
iris. ka, do you want to bake such bread in HP, or just knead?
MariV
Oh, I'm baking, or rather I'll cook, such bread in a pressure cooker the other day, only instead of potatoes I'll add baked Jerusalem artichoke.
Natali06
Ol, well, Jerusalem artichoke, it's not for everybody. Maybe first with potatoes?
MariV
Quote: Natali06

Ol, well, Jerusalem artichoke, it's not for everybody. Maybe first with potatoes?
Natasha, I have already done it with potatoes, and with an earthen pear too. Until the snow covered my Jerusalem artichoke, I need to dig it out and have time to do it .... Or until spring, when the snow melts. And potatoes are always at hand.
Natali06
Quote: MariV

... Until the snow covered my Jerusalem artichoke, I need to dig it out and have time to do it ....:
Ol, to be honest, it is somehow not very common with us. Maybe because we are spoiled because for me this is a wonder. although I understand mentally, it is sooo useful.
Twist
Natasha, somehow I overlooked this handsome man. The crust and crust is super!
Natali06
Marish, bread is really worthy of its creator!
Mine changed my mind again - throw everything away, only this one!
ang-kay
Quote: barbariscka

Natasha, it's a wonderful bread! I've been going to bake it for a long time, but, with sourdough,
What proportions do you think are needed to bake with sourdough and without yeast?
Natali06
AngelaI see Basilisk is silent, maybe he is still going to bake it. Or ask her in a personal? : mail1: Because personally I do not understand anything in leaven
ang-kay
Quote: Natali06

AngelaI see Basilisk is silent, maybe he is still going to bake it. Or ask her in a personal? : mail1: Because personally I do not understand anything in leaven
I'm a beginner myself! Only a few times baked with sourdough. I really liked your bread, but I didn't want to use yeast. Yes, and there is sourdough, but I have never tried it with ripe dough, although I just master the sourdough.And if I get together with yeast, then how much dry should I put, do you think?
Natali06
Angela, dry yeast, depending on the manufacturer, have a different ratio to fresh. It says on the back of the package.
This is how Admin writes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0
On average, it turns out in a ripe somewhere 1g dry, and in a dough 1h. l.
barbariscka
ang-kay
I do not know. was it worth it to show what I did. the crumb is very soft, but not as lacy as the author's. The only reason I show bread is that it is leavened completely without a gram of yeast.
J. Hamelman Baked Potato Bread
J. Hamelman Baked Potato Bread
Natali06
Angelawhat a fine fellow you are! Well, I know that nothing can stop our woman if she has decided something! The crust and crumb are dumped!
ang-kay
Quote: Natali06

Angelawhat a fine fellow you are! Well, I know that nothing can stop our woman if she has decided something! The crust and crumb are dumped!
Natali06
Angela, there is nothing shy about it! I see how smart you are (and not only me), and this is the main thing! Do what you like and don't pay any attention to anyone! Bake bread for your pleasure and for the joy of your family!
ang-kay
Quote: Natali06

Angela, I see how smart you are (and not just me), and this is the main thing!
Thanks for the kind words.
Quote: Natali06
Do what you like and don't pay any attention to anyone!
Understood a hint if we are about the same thing. : girl_haha: Thanks for your support. And you can call me to you
Natali06
ang-kay
Came to youNatasha, with another thank you! : girl_love: Today I baked this bread for the first time with ripe dough, earlier it was just sourdough, well, I reported above. : girl_haha: I made my own changes, collecting all the best, as it seems to me, from similar recipes. Instead of water, potato broth and potatoes, as is already clear, are not baked, but boiled. Added flax seeds and sesame seeds. I liked the bread very much. Here's what happened.
J. Hamelman Baked Potato Bread
Natali06
Angelado you know what I like about you? Your restlessness! Not a desire to dwell on something familiar, already explored by someone.
You, as a child, "I want it myself!" That's what always comes out of something new And I really like it!
And your bread turned out well, sooo cool!
ang-kay
Quote: Natali06

Angelado you know what I like about you? Your restlessness! Not a desire to dwell on something familiar, already explored by someone.
I just make mixes from what you all researched before me.
Quote: Natali06

And your bread turned out well, sooo cool!
Strange as it may seem, I also like it.

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