The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Coffee Potato Sourdough

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isand66's picture
isand66

Coffee Potato Sourdough

Warning...if you don't like the flavor of coffee you will not like this bread.  I have used coffee in my breads before and usually it is very subtle since I use a higher percentage of whole grain flour and add-ins but since most of the flour in this bake was on the white side the coffee flavor was very strong.

This bread did come out very nicely and the addition of the potatoes in combination with the Durum flour, sprouted whole wheat and dark rye really produced a nice open and moist crumb.  As usual I couldn't leave well enough alone and had to add some garlic olive oil, dried shallots, cheese powder and aged balsamic vinegar which really added to the complex flavor profile of this bread.

If you don't like coffee you can replace it with water and you will be very happy with the way this bread turns out.

I was doing some research on the hydration levels of different ingredients and discovered that boiled potatoes are 81% water which really helps create a moist dough but not enough to make this dough unmanageable.

Closeup2

CoffeePotatoSD

Secondloaf

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and 350 grams of the coffee together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and the rest of the ingredients and mix on low for a minute.  Next add the rest of the coffee unless the dough is way too wet.   Mix on low-speed for another 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 2 loaves using my bannetons.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

Risen

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is ready to bake not the clock.

Around 45 minutes before you are ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on a shelf above the pan and one on the top shelf.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Scored

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Boule

Crumb1

Closeup1

Crumb2

 

Comments

dabrownman's picture
dabrownman

complete success but it is r3ally way better than that!  Love this bread.  Beautiful crust and crumb and the color of both is what makes it special.  It just doesn't get better than this bread.  Max has really taken your game up a notch so Lucy says you better give him a treat, better than normal too,  or she is coming to Long Island and set things straight with you,  I thinks she just wants a vacation.but you never know what can get it that tiny brain of hers. 

Cheese powder at .9 of 1 percent?   The Ian I know would put a ton of real cheese, some kind of hop flavored goat cheese with bacon extract in there and then say he didn't grate it small enough! 

Still a great bread my friend.  I'm curing a top sirloin to smoke on Monday, just to have a different kind of pastrami in the freezer.  Ski has me doing a low smoke thick rib steak to 105 F and finishing it on on the grill later.  Tonight is beer can chicken, Cognac giblet gravy and roasted veg,   I got all pumped up visiting Carlton Brooks at EVIT on Tuesday.   His grand father was a baker in Poland making a bread in a trough!   He teaches high school kids everything about baking everything  - so inspiring to meet a guy like that!  Will post separately about that after i visit where the kids are there doing their thing and take pictures.

isand66's picture
isand66

Thanks DA.  I knew you would like this one.  I only wanted a hint of the cheese flavor but you are right, a higher amount would be better.  As it stands I just baked another version of this without the coffee and added fresh cheese.  I will post this one next week since I'm going to Vermont this weekend.  Looking forward to stopping by KAF and stocking up some goodies.

Your cooking schedule sounds fantastic.  I wish I had the time to cook half of what you come up with.  With Max taking up so much of my time and trying to play tennis until the cold hits (just hit tonight...down in the low 40's), it's been hard to have time to cook along with my bread baking.

Sounds like a great visit you had with Carton Brooks grandfather.  Look forward to reading all about it as well as you further adventures in cooking and baking.

I will be going to NC for Thanksgiving week as usual and I'm trying to decide which breads to bake to bring with me and bake while there.  It's always a challenge to bake in unfamiliar surroundings but I usually make do.

Thanks again for your kind words as always.

Regards,
Ian

Foodzeit's picture
Foodzeit

how you go about unusual flavors in your bread and how you do research on adding them (reminds me a bit of Mr. Blumenthal). I am still not over the stage of adding all different kinds of herbs and spices (already got my wasabe for the next bread) but coffee might be interesting, too. Will continue to follow your ventures. 

isand66's picture
isand66

Thank you so much.  I look forward to seeing your next post with your wasabi.

Regards,
Ian

Skibum's picture
Skibum

It is funny, I am getting to the point now where I look at a photo, say wow and that is another island66 bake! I also recognize daborownman bakes immediately by the photos. Both of you guys consistently bake beautiful and no doubt tasty loaves!!! Boy those wicker bannetons sure do produce a beautiful loaf! So far I am in the $40 - 50 range for a 9" round here in the Great White North -- same product you can pick up Stateside for $6 or $7 bucks. Hey perhaps I could get one of my American TFL'ers to buy a couple of cheap bannetons and UPS them to me. I have ordered man item from the USA and United Parcel Service was always quite reasonable for international shipping. Anyhow it is just a thought. My Finnish economy streak says don't but @ $40, wait the opportunity to buy at true market. Oy vey . . .

isand66's picture
isand66

Thank you so much for your kind words.  While there are some less expensive models out there I did pay a bit more for these 2 baskets but nowhere in the $40-$50 range.

I will be glad to try and help you out if I can.  If you have a Paypal account you can pay me that way and I can try and buy them and ship them out to you.  Send me a private message with what you want to do or email me at isand66@optonline.net.  I think I paid around $25 each for these but I know there are a few cheaper places as well.

Regards,
Ian

Skibum's picture
Skibum

Thanks man, but by the time we paid shipping and customs . . . I think I will just get off of my wallet and order one from amazon.ca, linking from this site if I can.

I got some very sad news on Wednesday. My ex-wife is in a hospice in the final stages, dying of cancer. Although we have been separated for over four years, the news hit me like a ton of bricks. We had been married 14 years.

Next to this $40 or $50 for a stinking banneton is mouse nuts.

Sorry

isand66's picture
isand66

So sorry to hear about your ex wife.  There is nothing to snap you back to reality like getting sobering news like this.  

Regards,

Ian

dabrownman's picture
dabrownman

poster about a year ago found some less than $10 brotfroms at an online Chinese importer in Toronto.  I will try and find the post with the search function.

Casey_Powers's picture
Casey_Powers

It is so nice to see a peak into the process of the adventurous bread people on this site.  i really enjoy the creativity in this bake along with the photos. I sure do like the crust and crumb. I want that oval I my kitchen!  I just have a thing for ovals but I would take the boule too :)

Warm a Regards,

Casey

isand66's picture
isand66

Thank you Casey.  I always like to hear that my photography comes out nice.  I have dealt with photographers most of my career and enjoy expressing myself behind the camera when I can.  I can't draw or paint but I can at least try and bake something creative and better than just looking at my creation I can eat it :).  I think you will enjoy my next post which is a similar formula to this one but without the coffee and real cheese added baked in an interesting basket.

Thanks again for your kind words..

Regards,
Ian

varda's picture
varda

and scoring is beautiful as always.  -Varda

isand66's picture
isand66

Thanks Varda.

Appreciate your comments as always.

Regards

Ian