The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Potato in Overnight No Knead Bread

cksearle's picture
cksearle

Potato in Overnight No Knead Bread

My grandmother had a wonderful wholegrain toasting bread my family all loved... she is no longer with us, so we have been trying to "get it right" for years.  I had some success by using Jim Lahey's overnight method, but her recipe uses mashed potato and potato water and I was wondering if that would be ok (food safety wise) for an overnight room temperature ferment.  

I know some people use dried potato flakes, but I would prefer to use the fresh potato if possible.  

Thanks in advance for any wisdom on this!

Ford's picture
Ford

I  see no problem with the overnignt ferment of the mashed potatoes nor with the overnignt ferment of the potato water.

Ford

cksearle's picture
cksearle

Now I'm off & running baking for my family with no worries of making them ill... appreciate your input!

GermanFoodie's picture
GermanFoodie

seeing the recipe! I've been making "salt rising bread", and if you look at it closely, you could also be worried about food safety, b/c the whole thing ferments at room temperature and up for DAYS. :)

cksearle's picture
cksearle

Well, I would love to find the "original" recipe my grandmother used... we haven't been able to get the texture right, but using Jim Lahey's overnight ferment/no knead method has us pretty close.  I bake in loaf pans b/c it's sandwich bread, so don't use his covered pot baking method.  It's supposed to be:  very flavorful, crusty outside, soft/chewy inside, open crumb.  Great toast.  I cannot imagine how many loaves of this stuff I have eaten in my life... and now my children are growing up on it.

I'm going to give it a go with the potato in the overnight ferment and see how it does.  I'll try to remember to report back!

If anyone has any input on my proportions &/or method, please let me know.  I've been "experimenting".

Gam's Bread

  • 1 c mashed potato
  • 3/4 c potato water
  • 5T honey
  • 8T extra virgin olive oil
  • 4 scant T kosher salt
  • 2 scant teaspoons instant yeast
  • 2 qts. room temp water
  • 2c oatmeal
  • 2c ww flour
  • 2c bulgar wheat
  • 2c AP flour
  • 8c bread flour

Mix all.  Cover & ferment at room temperature for 18 hours.  Deflate and fold over once or twice and rest for 15 minutes.  Shape into 4 loaf pans and rise until double about 2 hours.  Bake at 450 degrees for 20 minutes, 425 degrees 15 minutes, 400 degrees for 10 minutes, oven off/open door for 10 minutes.