Potato bread "Absolute"

Category: Yeast bread
Potato Bread Absolute

Ingredients

Boiled potatoes 260 g
Biga:
wheat flour 75 g
Dry yeast 1/16 tsp
Water 60 g
Main Dough:
wheat flour 285 g
Gluten 1/2 tbsp. l.
Sugar 1 tsp
Dry yeast 3/4 tsp
Biga All
Potatoes The whole
Kefir 10-20 ml
Salt 1 tsp

Cooking method

  • Dear readers, I would like to present you my next bread. What makes it “Absolute”? Because absolutely everyone who tasted it, recognized it as the most delicious of all tasted breads. And by the way, absolutely no one limited himself to one portion. Everyone needs a supplement.
  • The cooking process is quite long (at least 2 days), but do not be alarmed, not complicated. I am writing in detail, explaining with photographs for greater clarity.
  • So, day 1.
  • 1. Cook potatoes in their skins until tender. We clean and crush. Cool it down.
  • Potato bread Absolute
  • It's great to use potato broth for bigi (it's not necessary, but definitely improves the taste).
  • 2. We knead the bigu. To do this, sift the flour, add yeast and water. Mix thoroughly for 3 minutes.
  • Potato bread Absolute
  • Transfer to a container, cover the lid and let stand for 6-8 hours at room temperature. After this time, our biga will increase and bubbles will appear. Everything, it is, in principle, ready to use.
  • Potato bread Absolute
  • To improve the taste, you can now place it in the refrigerator for up to 24 hours, or you can go straight to “day 2”
  • Day 2.
  • 1. In the bowl of the food processor, mix the sifted flour and gluten, sugar, yeast, mashed potatoes and bigu. Mix with a hook until all ingredients are wetted. If there is not enough liquid, add kefir (10-20 ml is required at your discretion). This process will take us about 1 minute. Turn off the combine and let the dough stand for 20 minutes.
  • 2. Add salt and turn on the kneading for 7 minutes. The dough is dense, the bun is well formed and comes off the walls of the bowl. The sides of the bowl are clean.
  • 3. After kneading, roll the dough into a tight ball, place in a greased container, cover it and let the dough come up 2 times (about 1.5 hours)
  • Potato bread Absolute
  • 4. We take the approached dough, gently knead it, shape it into a ball and let it stand until it doubles (1-1.5 hours)
  • Potato bread AbsolutePotato bread Absolute
  • 5. Preheat the oven with a stone to 250C. Put a deep baking sheet down.
  • We make cuts on the ball that came up, spray it with water from a spray bottle. Pour a glass of boiling water onto a hot baking sheet. Using a shovel, we transfer the bread to the oven and bake at the following temperature regime:
  • 250C for 10 min
  • 180C until cooked (about 20 minutes) or until the temperature inside the bread reaches 95C
  • 6. Cool on the wire rack. We cut and enjoy.
  • Potato Bread Absolute
  • Potato Bread Absolute
  • Now I will try to describe this bread. The pulp is dense, moist, finely porous. Fragrant, very aromatic. While the bread is out of the oven, the crust is firm and crunchy. Then it becomes soft and dense. I can't say which version tastes better. Well and so and so incomparable. Favorite bread is no longer only our family
  • Bake, you will not regret it. You will be rewarded.
  • P.S. recipe taken from Rose Levy-Beranbaum, but with some adjustments. The original uses potato flour and more kefir. Since I substitute mashed potatoes for potato flour, much less kefir is required. Therefore, kefir is used as a liquid in the main batch, as in the original.

The dish is designed for

Round bread weighing 650 g

Time for preparing:

Minimum 2 days

Cooking program:

Oven

Albina
Olga, I like potato bread Even though I make it simple I will have to bake this one too. Bye bookmark 🔗
V-tina
Olga, great recipe! But I have a question: how to measure 1/16 tsp. yeast
L-olga
Quote: V-tina

Olga, great recipe! But I have a question: how to measure 1/16 tsp. yeast
Yes, literally 4-5 grains))))
V-tina
Olga, yeah, I thought so, but decided to clarify
Gaby
What an appetizing bread, Olya, you know how to serve it beautifully, so appetizing honey flows down from the bread that I really wanted bread and honey.
L-olga
GabyWhere do you think this piece went after the photo shoot?
Gaby
Olya, I guess where, of course, they hid it securely, like a kitten Woof ...
Olga VB
L-olga, Olga, And if not on a big, but on sourdough? That is, to shorten the first stage? Will the taste suffer a lot?
L-olga
Quote: Olga VB

L-olga, Olga, And if not on a big, but on sourdough? That is, to shorten the first stage? Will the taste suffer a lot?
I don't think he will get hurt. But it will change)) the main thing is to adjust the humidity so that the final dough is dense
Olga VB
I want to do this, with sourdough. Then I will write what happened
Premier
Quote: L-olga
1/16 tsp
Good measure ... Tell us what technique you used to divide ...
L-olga
Quote: Premier

Good measure ... Tell us what technique you used to divide ...

I'll tell you: I made a double portion and took half 1/4 teaspoon ...
space
Quote: Premier
Good measure ... Tell us what technique you used to divide ...
Olya, I just yesterday bought myself measuring spoons in a set: 1/4 1/8 1/16 1/32 maybe you have one too, take a closer look
L-olga
Thank you! I'll take a look. I don't have such babies in my arsenal. I would like
space
Quote: L-olga
I'll take a look. I don't have such babies in my arsenal. I would like
I, too, did not know about the existence of such spoons, but as I began to get involved in cheese making, they became necessary to me. Good luck to you.

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