My Favorite Bread Recipe- any name suggestions?
Okay, so I've been a lurker on this site for a couple months now. I have appreciated the information and instructions here, they have truly helped me on my quest to make better bread. I came on here a while ago asking for help on trying to make potato bread with barm that has a chewy, open crumb and not too much crust...I received really good input and a formula for potato leek bread from breadcetera (thank you thank you thank you!!!) and have tweaked that formula here and there and well folks, I think I've got it- at least to my liking anyhow :-)
What do you think of the name: Sourdough Honey Rye?
it works really well as toast or for sandwiches. My family loves it.
Please try not to laugh at the pictures, let me explain: I do not have a very equipped kitchen, I don't have a baking stone (yet), and I have to improvise with almost all bread making tools. I also have 3 boys under the age of 4, so making bread the "right" way is sometimes hard :-) So, this is my formula for my favorite bread, I hope you'll try it in spite of the pictures.
note: my other loaves where I used my barm the day after feeding rather than 2 days out, rose considerably higher than the loaves pictured here. Nonetheless, very good in taste.
380g KA Bread Flour
300g KA AP Flour
90g Rye Flour
300g Sourdough Starter (fed and refrigerated)
16g Sea Salt
40g Dry Mashed Potato Flakes*
*I also make this bread with about 200g mashed potatoes instead of the dry potato flakes if I have them left over from dinner the night before. Turns out really tasty and a bit more moist.
1: Combine flours, set aside.
2: I use my Kitchen Aid and mix barm with the water and aerate for about a minute.
3: Slowly add in some of the flour, the honey and potatoes with the whisk attachment until it starts to make a batter. Then switch to the dough hook for the rest of the flour.
4: Autolyse for 30 minutes.
5: Add in salt and mix on speed 3 or 4 for 6 minutes.
6: Cover and let rise for 3 hours.
7: Fold and split into two. I put mine in 2 3 quart french white ceramic baking dishes. Let rise about 3 hours.
8: Bake at 425 for 40 minutes.