The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Potato, Cheddar, and Chives Torpedoes

JoeV's picture
JoeV

Potato, Cheddar, and Chives Torpedoes

From Reinhart's The Bread Baker's Apprentice...



 



 


Beautiful, soft crumb with exceptional flavor.

janij's picture
janij

Everytime I make those they are usch a hit.  Yours look absolutely stunning! 

rolls's picture
rolls

beautiful bread, would you mind posting the recipe/formula some tips on how you got such great oven spring?


thanks

JoeV's picture
JoeV

I don't think I can post the recipe because it's from Peter Reinhart's book, The Bread Baker's Apprentice. If you have it, it's on page 278. If one of the mods could verify my assumption, I would appreciate it. I did follow the recipe to the "T" which is why it turned out the way it did. I also used Montana Sapphire flour for this recipe, which is not available everywhere, and russet potatoes.

mrfrost's picture
mrfrost

Do an internet search. It's out there...or at least somebody's "take" on it.