The Fresh Loaf

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Roasted Potato Bread from Hamelman's "Bread"

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dmsnyder's picture
dmsnyder

Roasted Potato Bread from Hamelman's "Bread"

The Roasted Potato Bread from Jeffrey Hamelman's "Bread" is another bread that has been on my "to bake list" for a long, long time. It is a yeasted, lean bread made with pâte fermentée. It uses a mix of bread and whole wheat flour, and, of course, roasted potatoes.


I made these in the recommended, traditional "pain fendu" (split bread) shape. It looked cool in the pictures and gave me an excuse to buy yet another wooden rolling pin, because my others are too thick, and the dowling I have is too thin. I'm sure you all understand.




This is a very good bread, considering it's not a sourdough. The crumb is cool and tender, yet a little chewy. It has a lovely, straight ahead wheaty flavor. There is no potato taste per se. It would make a wonderful sandwich bread or toast. Hmmm ... or bread to soak up sauce.


David

Comments

Floydm's picture
Floydm

Lovely.  I've made that one before but always cut corners and just used leftover mashed potatoes.

dmsnyder's picture
dmsnyder

I imagine it would be wonderful with mashed potatoes, especially since I usually make them with yukon gold potatoes with sautéed leek or shallots and olive oil. Next time!


David

mountaindog's picture
mountaindog

Wow, aside from the beautiful bread, I want to come to your house for dinner, David - between your Yukon Gold Leek mashed potatoes, your wine collection, and of course your bread, any dinner guests you have are lucky indeed!

SylviaH's picture
SylviaH

Beautiful Loaves! 


Sylvia

dmsnyder's picture
dmsnyder

David

shakleford's picture
shakleford

Great loaves, as always.  Did the roasting seem to add anything for you?  I have tried both this and Hamelman's roasted potato and onion bread, and while both are tasty, the taste and texture are seem pretty much identical to "normal" potato and potato/onion breads to me.

dmsnyder's picture
dmsnyder

Hi, shakleford.


Thanks for the kind words.


Having never made potato bread before, I can't compare the impact of roasting the potatoes with any other cooking method. I can't taste potato in the bread. I think the major impact is on the moistness of the crumb, a darker crust and keeping quality.


I had some of this bread toasted this morning. Even the cut surface of the loaf was quite moist. It made great toast. This could become my go to bread for sandwiches (tuna, BLT, egg salad, etc.).


David

weavershouse's picture
weavershouse

The loaves looks so beautiful. You just keep turning 'em out and each one is great. I've had success with your baguettes and other breads you've shown here so I have to give this one a try too. Your instructions and comments are always first rate.


 


weavershouse

xaipete's picture
xaipete

Everything you make comes out picture-perfect!


--Pamela

jembola's picture
jembola

How do you get those cool circles on the top?

dmsnyder's picture
dmsnyder

<blush> You are very kind.


David

Mini Oven's picture
Mini Oven

that sit around his kitchen and carefully sprinkle concentric circles of flour onto his dough before he scores it.  My elves tell me they are extremely overworked lately having to find space for his new rolling pin while planning a dinner party for over a 1000 bread nerds.


In all seriousness, those are beautiful loaves David.  I find the taste of potato can be detected in the taste of the browned crust more than anywhere else in the loaf, giving it that little extra something that tastes so good.


Mini

dmsnyder's picture
dmsnyder

This should be the first entry in the TFL counter-handbook. 


In truth, jembola, Mini has created a mythperception. The loaves were proofed in round brotformen made with coiled wicker. The baskets are floured before putting the boules in them. The purpose of the flour is primarily so the loaves release easily from the baskets, but a side benefit is that it leaves this flour pattern on the surface of the loaf.


Here's a photo of such a basket:



David

Debra Wink's picture
Debra Wink

I love the patterns that the coiled baskets give to breads, especially combined with interesting slash patterns. Your breads are beautiful as always, David :-)

dmsnyder's picture
dmsnyder

David

suave's picture
suave

I've made this one before and I did not have a problem tasting roasted potato in it on the first day, but on the next day indeed, the taste melds and there's no potato to be found. I was a bit disappointed by that.


Mike

dmsnyder's picture
dmsnyder

Hi, Mike.


SusanFNP came up with a nice variation for when you want more potato presence. She roasts diced potatoes with garlic and incorporates the crispy potato chunks into her dough. See her blog:


http://www.wildyeastblog.com/2009/02/23/roasted-potato-bread-two-ways/


David