Yeast Potato Bread
Baking and Desserts • Russian
Description
This recipe is taken from the book 'Home Bakery: Complete Guide to Baking from Professionals.' 'This is the basic recipe for potato bread, even before it was adapted to sourdough. Its texture is lighter and cleaner. However, everything changes after adding nigella seeds and substituting regular flour with whole grain flour. Sourdough potato bread has a chewier, thicker crust and a richer flavor—with a dominant note of spices. This bread is beautiful in its simplicity, adorned with pieces of potato and rosemary.'
Ingredients
- Potato 5 oz
- Olive Oil 0 fl oz
- Sourdough Bread 5 oz
- Wheat Flour 10 oz
- Wheat Flour 10 oz
- Ocean salt 0 oz
- Dry yeast 0 oz
- Water 10 fl oz
- Rosemary 4 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Spread the diced potatoes on a baking sheet and drizzle with 3 teaspoons of olive oil. Season with salt and freshly ground black pepper, and bake in the oven for 15 minutes or until a knife can pass through the potatoes almost effortlessly. Let cool. At this stage, the potatoes should be cooked halfway, as they will continue to cook when combined with the dough. If the potatoes are overcooked, they will crumble when you try to mix them into the dough. Imperfect execution is usually a sign of handmade work. If potato slices fall out when slicing the bread, it’s clear that it’s a labor of human hands.
Step 2
To knead the dough by hand, mix the wheat starter, both types of flour, yeast, salt, and water in a large bowl. Stir with a large spoon until the mixture forms a dough, about 10 minutes. Transfer the dough to a clean work surface and knead by hand for about 15 minutes until a smooth ball forms.
Step 3
To knead the dough using an electric mixer, place the starter in the mixer bowl and attach the dough hook. Add flour, yeast, salt, and water. Mix on low speed for 4 minutes, then scrape the dough from the sides of the bowl and continue mixing on high speed for another 6 minutes, or until the dough is smooth (it will not be elastic).
Step 4
Once the dough is ready, gently knead in the potatoes and rosemary—either by hand or very carefully using a mixer on the lowest speed.
Step 5
Lightly grease a suitable container with vegetable oil and place the dough in it. Cover with plastic wrap and let it rest for an hour at room temperature (approximately 70°F) for fermentation.
Step 6
For the folding, place the dough on a lightly floured surface and stretch it into a rectangle about 2.5 cm thick. Fold one third of the dough over the top, then repeat with the remaining third. Turn the dough ninety degrees and fold it into three layers again. Place the dough back in a greased container and let it ferment for another 30 minutes.
Step 7
Using a dull knife or a dough divider, divide the dough into two equal portions weighing 500 grams each. Taking one portion at a time, shape it into a ball.
Step 8
Line two small bread baskets with waffle towels, lightly sprinkle with flour, and place the bread in the baskets seam side up. If using cane baskets, towels are not necessary; you can simply dust the baskets with flour. Alternatively, you can place the dough on a baking sheet lined with parchment paper, seam side down. Cover the dough loosely with a plastic bag and refrigerate for one hour.
Step 9
Preheat the oven to the maximum temperature. Remove the dough from the refrigerator and let it rest in a warm, humid place at around 75°F. The proofing should take between 1 to 4 hours, until it has increased in volume by two-thirds. If the dough springs back easily when lightly pressed with a finger, it is ready to go into the oven. Make slashes on the surface and place the bread to bake.
Step 10
Spray the oven with water and reduce the temperature to 430°F. Bake the bread for 20 minutes, then turn the bread or the baking trays and bake for another 10 minutes. Keep a close eye on it to ensure the bread doesn’t burn. To check for doneness, tap the bottom: if it sounds hollow, the bread is done. The total baking time should not exceed 40 minutes.
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