Bread "Potato"

Category: Sourdough bread
Kitchen: ukrainian
Bread Potato

Ingredients

active wheat sourdough 100% moisture 150 grams
mashed potatoes 100g
wheat flour from durum wheat 50 grams
wheat flour 1 or in / grade 400 gram
potato broth 200 grams
sugar 10 grams
salt 10 grams
dry yeast 1 gram

Cooking method

  • Boil potatoes. Do not salt. Drain the broth. Knead. Refrigerate.
  • Kneading was carried out in KhP using the "Dough" program
  • Add all the ingredients, except for the salt, in the order required by the instructions.
  • Knead the dough. Add salt after 5 minutes.
  • Get the dough out.
  • Bread Potato Soft dough
  • Stretch-fold the dough and let it ferment. Fermentation for 90 minutes. Stretch-fold 1 time in the middle of fermentation.
  • Bread PotatoBread PotatoBread Potato Dough at the beginning, middle and end of fermentation.
  • We take out the dough, shape bread of any shape. Proof in a basket, seam up, for 60-70 minutes.
  • Bread PotatoBread Potato Proofing start and end
  • We turn the blank onto a sheet of baking paper. We make incisions. Transfer to a dish, cover with a lid and put in the oven.
  • The dishes were preheated with the oven to 240 degrees.
  • We bake the first 15 minutes under the lid. Remove the lid, reduce the temperature. We continue to bake until tender.
  • I have a total baking time of 40 minutes.
  • We get it. Let cool on a wire rack. We cut and enjoy delicious, fragrant bread!
  • Bread Potato
  • Bread Potato
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

4 hours

Cooking program:

HP, oven

Note

Delicious, aromatic bread with a thin crust and airy crumb! Recommend!

NataliARH
Handsome potato!
Angela, everywhere you write premium or first grade flour, but what is your bread? Mneb helped a lot for understanding ... they behave differently ...
ang-kay
Quote: NataliARH
What is your bread?
I have been mixing 1 and a / s lately. Bad flour came in 1 grade. There will not be much difference, either put one or the other. Can only correct the liquid. All the same flour is different in moisture capacity. Therefore, use the liquid to achieve the desired result. And the photo shows what kind of dough it turns out.
stanllee
Well, already in the tape I recognize your bread! Handsome, what can I say.
ang-kay
Maryana,
NataliARH
And we have a very noticeable difference between 1 and the highest grade, so I decided to clarify ... it is not so airy in bread, the bread does not rise that way, it has not such holes and is grayer in color ...
stanllee
And I buy 1 or 2 varieties from a home mill, so there is not much difference. There is no top grade in the house, even for a cupcake, I use this bun. Everything works out well, but it costs less and more useful)
ang-kay
With us, you won't notice the difference if you don't put two flours side by side. The grade won't be so white. I baked 1 grade and "Spinach" cake, if you remember what I mean. And I can make a biscuit. Here are 2 varieties of flour, noticeably different.
ang-kay
Quote: stanllee
1 or 2 grade from a home mill, so there is not much difference
Thats exactly what I mean. It even happens that there is more protein in grade 1 than in the highest.
NataliARH
I have not yet met flour from home mills, only a store one, if I find out, I will definitely try it! and there are no towers in the house for several years either, I cook everything for 1c and biscuits and everything else .... in my 1c protein 10.6 is written, is it like in terms of properties?
ang-kay
A / c 10.3 GOST. I only use something rare from the mills. Exclusive, if you can call it that. What you can't buy in a store. And so I buy from a local factory. Something disappointed this time. And about the properties of flour, the amount of protein and its properties, you can read smart articles on the Internet, if interested.
Tumanchik
Angela tvoykhlebushek as always - His Majesty
Mikhaska
Quote: stanllee
already in the tape I recognize your bread!
Exactly the same with me! Your potato bread is wonderful Angelchik! And, pens - that! Pens!
Albina
Angela, cool bread. I also like to bake bread with potatoes or cottage cheese
ang-kay
Tumanchik, Mikhaska, AlbinaThank you girls for your kind words and constant attention. I am very pleased.
sir
Angela I somehow immediately recognized the bread handwriting! How I love your distance baskets. I don't say anything for bread at all, they gave you all the roses without me.
MariS
What a piece of bread, bravo, Angela! I, too, already recognize your bread and gorgeous photos. And a sprig of cherry blossoms (or plums?)
In short, as always at a high level.
ang-kay
Tanyush!Hey. You haven't been there for a long time. Come back often. Thank you.
Marinka!Thank you for noticing everything. This is a cherry. Blooms in the yard. Now everything is blooming. The smell is dizzying on the streets! Apple trees, cherries, lilacs, bird cherry! Everything is drunk!

Girls! All with a holiday of the Great Victory!
Byaka zakalyaka
ang-kay, Angela pliz poke your nose where to get this very wheat sourdough 100% moisture. This is a ready-made powder or you need to grow it somehow
ang-kay
Marina, Sourdough instructions, questions and answers.... The whole topic on the site. I made a lemon yeast starter Brewed bread with lemon yeast.I use it now.
Sauza
I continue to improve
I baked potato today) I really like the taste, but with a slight hint of potatoes) and the dough rises on the broth just fine (I don't put yeast) Bread Potato
AngelaWhere did you learn to photograph your works of art so well?
I want it too)))
ang-kay
Olga, Thank you. Nice bread. I also really like bread with potatoes or broth. Glad to bring such cool buns.
And I didn’t study photography, and I don’t know how to do it as I would like. But I try and I try.
ElenaNar
very good bread, baked in a glass roaster.
ang-kay
Elena, to health. glad I liked the bread.

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