Tortano - Bread by Maggie Glaser

[1]

Tortano - Bread by Maggie Glaser

Category: Yeast bread

Kitchen: American

Ingredients
Raw potatoes	85 g
Pre-enzyme:
Wheat flour	100 g
Water or potato broth	70 g
Dry yeast	1/8 tsp
Main dough:
Mashed potatoes from boiled potatoes	60 g
Pre-enzyme	whole
Wheat flour	575 g
Water or potato broth	420 g
Honey	15 g
Salt	15 g

Cooking method

• I'll start a little with the lyrics. After our Sonadora published the recipe for Kulich from the night "cold" dough from Maggie Glaser here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=455611.0 (for which she thanks a lot), I decided to take a closer look and find out better who Maggie Glaser is. Painfully I liked the cake.
• And I found this: her Tortano bread is the most quoted and often discussed bread. Everyone praised his amazing taste. Well, you have to try means ...
• I can say the following: if you do not know how to bake bread and do not know how to work with yeast dough, but tartano is a real reason to do it. Incomparable taste - hard crispy crust with potato aroma, soft crumb with large holes, the taste of real fermented dough.
• What does "Tortano" mean? Quite simply - it got its name from its torus shape. Bread with a hole in the middle. Very interesting and unusual ...
• The cooking process is quite laborious and requires certain skills in working with the dough. But the result is more than worth all the efforts.
• Well, finally, I'm moving on to the recipe itself:

• 1

  Cook potatoes in their skins, peel and puree. It is advisable to keep the potato broth and use it as a liquid when kneading the dough.

• 2

  We knead the pre-enzyme. Mix all the ingredients for the pre-enzyme for 2 minutes. Cover and leave warm for 12 hours. If you plan to bake another day, let it stand warm for 3 hours and send it to the refrigerator overnight.

• 3

  After this time, the pre-enzyme will double in size, begin to bubble and acquire a pungent odor.

• 4

  We start kneading the dough. In a bowl of a kneader, use a hook to mix flour and water until smooth. Let stand for 20 minutes

• 5

  Add pre-enzyme, mashed potatoes, honey and salt and turn on the kneader for 15-20 minutes at medium speed. At the end of kneading, the dough is wet

• 6

  We spread our dough on a work surface dusted with flour

• 7

  After 20, 40, 60 and 80 minutes, fold with an envelope ("Stretch & Fold" method). We keep the dough covered all the time. After the fourth fold, the dough looks much stronger and less fluid (dough before and after four folds)

• 8

  put the dough in a container, abundantly greased with vegetable oil, cover and leave to ferment for 2-3 hours.

• 9

  The dough should double in size.

• 10

  Put the dough that has come up on the work surface, dusty with flour. Divide the dough in half for 2 tori breads.

• 11

  We do the following with each part: - sprinkle a sheet of parchment with flour; - we spread the dough on the parchment - we work gently, trying to keep the bubbles; - punch a hole in the center of the dough with our fist and begin to gently stretch the dough, increasing the radius of the central hole; - cover the workpieces and wait for them to double (about 1.5 hours)

• 12

  Preheat the oven to 250C. On our bread we make 4 cuts with an offset of 90 degrees each. Spray the workpiece abundantly from a spray bottle with water and drop it directly on the parchment into the oven on a stone or baking sheet.

• 13

  We bake at 250C for the first 10 minutes, then lower the temperature to 200C and bake for about 15 minutes until the temperature inside the bread reaches at least 94C. Put the bread on the wire rack and let cool.

• 
• Among other things, the crust of this bread has a distant taste ... of potato chips. Everything is tasty - both the crumb and the middle.
• You can also bake one large bread out of the whole dough, approximately doubling the baking time.
• Believe it - it really is ah! How much I love these breads, but even chibatta and baguette rest here ...

The dish is designed for

2 tortes, 600 g each

Time for preparing:

day

Cooking program:

oven

[Olga]

Olgawhat bread! The crumb is fantastic!

[Olga]

Olgawhat bread! The crumb is fantastic!

Yes, yes, and yes again! And thank you for pointing out the author!

Olga, what holes !!

Fantastic bread, but holes !!!

Olya, bravo! The bread is just a miracle, good!

What wonderful bread!
I will definitely try it, definitely bookmark it!

Very interesting and unusual. And where it is interesting and unusual, I am always there! I will definitely bake it. It's a pity it's already big in the panini fridge. But the next one is definitely yours!

Everyone, please accept my apologies. This recipe already exists! Only with the correct name))
Administrators, please delete the recipe.

Irisha, thanks!

Ol, in that other recipe, the pre-enzyme needs 220 ml of water per 100 g of flour. Well it will be water-water

Ol, in that other recipe, the pre-enzyme needs 220 ml of water per 100 g of flour. Well it will be water-water

No no. There, a third of this amount is measured, and the rest is thrown away.
I immediately indicated a reduced amount.
And so one to one

beautiful kalach on potato dough, our grandmothers and mothers were masters of such breads

Bread with a hole in the middle. Very interesting and unusual ...

tasty, long-lasting, rustic simple bread

[Olga]

Olga, Olga, thanks! So beautiful and tasty I really want to bake, but I am one of those who cannot work with yeast dough - we are afraid of each other (I bake bread only in a bread machine). Explain, for those who are in the tank (who are like me) - mashed potatoes without the broth in which they were boiled?
well, I don't understand what kind of humidity (potatoes) it should be

[Olga]

Olga, Olga, thanks! So beautiful and tasty I really want to bake, but I am one of those who cannot work with yeast dough - we are afraid of each other (I bake bread only in a bread machine). Explain, for those who are in the tank (who are like me) - mashed potatoes without the broth in which they were boiled?
well, I don't understand what kind of humidity (potatoes) it should be

No problem, I will explain
Boil the potatoes in their uniforms, pour the water into a separate container. It won't come in handy.
Peel the potatoes and mnem. Cool it down. This is what we call mashed potatoes for bread.
And all the liquid from it is stored in a separate place.

Ol, in that other recipe, the pre-enzyme needs 220 ml of water per 100 g of flour. Well it will be water-water

No no. There, a third of this amount is measured, and the rest is thrown away.
I immediately indicated a reduced amount.
And so one to one

Here I did not understand: If in the original source 220 water + 100 flour, then it turns out 320g, in the recipe there is 170g = 70 water + 100 flour). And in the original source, in terms of water-flour, these 170g should be: 170g = 117 water + 53 flour.
So how is it correct?

Here I did not understand: If in the original source 220 water + 100 flour, then it turns out 320g, in the recipe there is 170g = 70 water + 100 flour). And in the original source, in terms of water-flour, these 170g should be: 170g = 117 water + 53 flour.
So how is it correct?

No. not so - flour is not divided. Flour 100 g.
Yeast dissolves in water, a third of this amount is taken. And 100 g of flour is poured into this third. A dense pre-enzyme is obtained

Got it
In general, one torus is already cooling down, I will get the second in 10 minutes
While everything is very beautiful, I will report on the taste after cooling down
I did everything according to the recipe, only from 140 gram potatoes I made about 60 g of mashed potatoes, that is, I should not take 85 g raw, but more.

Got it
In general, one torus is already cooling down, I will get the second in 10 minutes
While everything is very beautiful, I will report on the taste after cooling down
I did everything according to the recipe, only from 140 gram potatoes I made about 60 g of mashed potatoes, that is, I should not take 85 g raw, but more.

Very interesting! We are waiting for a report on feelings)))))

The taste is ciabaty-flatbread, slightly rubbery, that is, it is very tasty to chew it. Even though I got smaller potatoes than according to the recipe, I can clearly feel it. And it's great that there are a lot of crust. I was afraid that the cooled one would not be as interesting as the warm one. But in vain I was afraid.
Incidentally, I did it with sourdough and whey.
The spouse liked it too, so do it boom
So, Olenka, thank you very much!

The taste is ciabaty-flatbread, slightly rubbery, that is, it is very tasty to chew it. Even though I got smaller potatoes than according to the recipe, I can clearly feel it. And it's great that there are a lot of crust. I was afraid that the cooled one would not be as interesting as the warm one. But in vain I was afraid.
Incidentally, I did it with sourdough and whey.
The spouse liked it too, so do it boom
So, Olenka, thank you very much!

Yes, great health!
By the way, the original recipe assumes one big torus. But it is so big that it did not fit into my oven - this is firstly
And secondly, I decided that two loaves would have less crust 2 r more)))

two loaves will have less crust 2 p more)))

And it is right!

No problem, I will explain

Thank you!

[L-olga]

L-olga, Olgathank you very much for this wonderful recipe! The site is already so big that I would never have found this bread if you hadn't baked and brought it to us.
I got one huge torus:

True, my son, a mathematician, said that this figure is called a toroid, and a torus is the surface of a figure (well, like the figure is a ball and the surface of a ball is a sphere).
However, when he saw the crumb, he said that from a mathematical point of view, this surface is too complex. Well, for us everything is simple:


Here's how, tell it to eat, some solid holes!
As for the taste. This is what you want to do with me, no matter how much I bake potato bread - I still don't feel the taste of potatoes. Something is wrong with me. Bread, just bread - delicious, aromatic, but where are the potatoes?
However, in this case I got some puncture. The fact is that I usually work with such a semi-liquid dough not with flour, but with butter. Everything is scary to me that flour will not completely intervene, but with butter it is somehow easier. This time I had a rather aromatic olive oil. Chiabbata works perfectly with him, but here some strange aftertaste came out, not that unpleasant, just not entirely appropriate. Next time I'll take a refined one, maybe the potatoes will still show up.
I slightly deviated from the recipe - firstly I replaced 170 grams of flour with grains, it is indispensable for rolls. And secondly, when I mixed the flour with water, I left them for a whole hour and a half, and only then I added everything else and started kneading. And the rest is all according to the recipe !!

Sveta, What can I say, it turned out amazingly. Straight from the original - one large toroid)))
And by the way, kneading flour with water, and then standing is one of the techniques that improve the taste. I am currently baking another book, and there the author insists on this step. And by the way, I already baked bread so - really tasty.

Thanks for your interest in the recipe!

fantastic holes Daughters, crust, toroid .. yes everything is very beautiful
I've heard a lot about dough with potatoes ... I take it to bookmarks