The Fresh Loaf

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Mr Potato Bread from Bourke Street Bakery - truly a flavorsome bread

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MadAboutB8's picture
MadAboutB8

Mr Potato Bread from Bourke Street Bakery - truly a flavorsome bread

As part of the plan to try using up 5 kilos of potato that we have, I turned to Bourke Street Bakery cookbook for Mr Potato Bread. 


This was the first time I followed BSB's method of starter built, i.e. number of feedings and amount of starter. In the past, whenever I made the sourdough from BSB, I adapted Hamelman's method.


I usually fed the starter twice before the bake, but I did three for this bake (followed the book's feeding schedule). The dough was much more active. However, come to think of it, it could have been10% of rye in the dough that contribute to a rather active dough or it could be both.


Apart from following the book's feeding schedule, I also didn't substitute the nigella seeds in the recipe for something else  I am usually a serious offender  when it comes ingredients substitution. I'm glad I didn't for this bake as the nigella seeds enhanced the flavour of the bread tremendously. The aroma was fantastic. The seeds together with rosemary gave the bread extra kick, extra flavour. It was really a flavoursome bread.


 Nigella seeds also known as kaloonji in Indian cuisine


This is unusual potato bread, different from the ones I made before that included mashed potato. This bread called for chunk potato, which still can be seen when the bread was cut. It gave the rustic look and provide some different texture to the bread.



BSB's recipe use 62% hydration, I increased this to 66% as I rather like working with high hydration dough. It's easier, more pleasant and fun when it comes to kneading.


More photos and recipe can be found here. 


Sue


http://youcandoitathome.blogspot.com

Comments

Mebake's picture
Mebake

Sue! this looks Awsome! Good way for using up potato..! How would it fair toasted?


The Rye does give a boost.

MadAboutB8's picture
MadAboutB8

Thanks Khalid.


It was great toasted. The aroma was wonderfule when it got heated. The bread itself is just tasty on its own but it could be great with sandwiches or with meal. It's quite savoury.


The bread has a good keeping quality too comparing to my other loaves. I'm wondering if it has anything to do with rye?


Sue


http://youcandoitathome.blogspot.com

Mebake's picture
Mebake

I believe it is the hydration content of potatoes that extends the keeping quality..

Syd's picture
Syd

That looks great, Sue!  How did you cook the potatoes before you added them to the dough?


Syd

MadAboutB8's picture
MadAboutB8

Thanks Syd.


The potato (preferably the floury ones,like desiree) were cut into 3-cm cubes and par-bake for 15 minutes. It was slightly soft and will continue to cook when the bread is baked.


Cheers,


Sue


http://youcandoitathome.blogspot.com

kim's picture
kim

I will use your recipe when my friends have her new potatoes. Your bread look really good.


 


Kimmy

breadsong's picture
breadsong

Hello Sue,
I've been meaning to write and express admiration for this loaf of yours.
I *love* rosemary in bread, and next time will try to remember to add some nigella seeds as you have done.
Thanks from breadsong

MadAboutB8's picture
MadAboutB8

Thank you Kim and Breadsong for words of encouragement:)


Sue


http://youcandoitathome.blogspot.com