The Fresh Loaf

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Ricotta Cheese Potato Sourdough Miche

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isand66's picture
isand66

Ricotta Cheese Potato Sourdough Miche

Well this was supposed to be rolls and not a miche, but when mixing up this concoction it ended up very wet.  I was just going to make a simple potato bread but after I accidentally dropped the container of ricotta cheese out of the refrigerator and onto the floor where it proceeded to crack open I figured I might as well add it to the cauldron.

I have to say the addition of the ricotta cheese and mashed potatoes really made this dough extremely light and moist.  This is the most potatoes I have ever added to a sourdough before and it worked out great.  I also added some dried onions to the potato water I saved after cooking the mashed potatoes.  To try to make this a little healthier and wholesome I used some rolled oats and Graham flour along with First Clear and European style flour.

The final result was an extremely moist and open crumb with a nice thick crunchy crust.  The bread melts in your mouth and you almost don't need anything on it.  This is one of those keep it away from me breads or I will eat the whole thing in one sitting!

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.

Main Dough Ingredients

425 grams AP Starter from above

100 grams First Clear Flour

275 grams European Style Flour (KAF--you can substitute AP or Bread Flour)

115 grams Graham Flour

75 grams Rolled Oats

235 grams Mashed Potatoes with Skins

225 grams Ricotta Cheese

397 grams Potato Water 85 - 90 degrees (I added about 1 tablespoon of dried onions to the water)

20  grams Pistachio Oil or Olive Oil

16 grams Seas Salt or Table Salt

3 Teaspoons Dried or Fresh Chives

100 grams Softened Butter

Directions

Mix the flours and butter with the potato water in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes.   Next cut the starter into small pieces and put into the bowl and also add the rolled oats, potatoes, ricotta cheese,  chives, oil and salt.  Mix for 4 minute to incorporate all the ingredients.  The dough should form a sticky ball at the end of 4 minutes mixing.  This dough like I said before was very moist so it didn't really form a ball.  Resist the urge to add too much additional flour.  If you are uncomfortable working with a wet dough, hold back some of the water from step 1.

Next take the dough out of the bowl and place it a well oiled bowl.  Do several stretch and folds in the bowl and rest the dough uncovered for 10 minutes.  After the rest do several more stretch and folds in the bowl and cover the bowl and let it rest for 10 minutes.  Do one more stretch and fold and let it sit at room temperature covered for 2 hours.  Feel free to do some additional S&F''s to build up more gluten strength.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  I baked the bread about 14 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 - 2  hours.

Next, form the dough into your desired shape and put it in a floured,  or bowl and let it rise covered for 2 hours or until it passes the poke test.

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 200 degrees F. you can remove it from the oven.

Let it cool on a wire rack for at least 2 hours before digging in if you can wait that long.

 

Comments

Floydm's picture
Floydm

Super nice.

isand66's picture
isand66

Thanks Floyd!

bakingbadly's picture
bakingbadly

Mmmm, soft and (presumably) savory---who can resist? Certainly not me. :)

Considering that your ricotta fell out of the fridge, your loaf was destined to be made with it. And I'm glad it turned out wonderful.

Again, great bake, Ian.

Zita

isand66's picture
isand66

Thanks Zita.

Appreciate the compliment.

Ian

dabrownman's picture
dabrownman

about the biggest roll I've ever seen!  A Dino Roll!  I see you thought the bulbous one would need some instant yeast to rise to great heights.  So when did you put iu in the mix?  That was a good decision I'm guessing.   It came out great inside and out!!  It has to taste great too.  I think this  would make for some great rolls and adding some oregano and sun dried tomatoes it would make for a fine pizza dough too.  It is a gorgeous boule!  Nice baking Ian.

It seem I've neglected my rye sour and Desem mixed starter.  I made up a levain with 5 g of it yesterday right after lunch and so far nothing happening after 18 hours.  So I took the 30 g remaining this morning and am trying to revive that.  Hopefully one of them will eventually take off.  I really liked the sour breads it made......

 

isand66's picture
isand66

Wow...I just realized I forgot to remove the instant yeast from the recipe.  That would be very bad!

Thanks DA for your comments and pointing this out to me.

Regards,
Ian

isand66's picture
isand66

Good luck with your rye sour and Desem.  I need to revive my rye sour or probably start over again as I always bring some rye breads for the holidays to our friends house.  I am also going to be trying some pretzel rolls if my Lye gets here on time as I promised our friends I would make some for Chistmas Eve.  I also have to start on my perogi with cheese as well as potato ones and also the kreplach for my soup.  This weekend is going to be very busy indeed.  I'm off to my office in PA this afternoon and tomorrow as well.

Thanks again for your feedback.

P.S. did you make your own puff pastry dough or did you use store bought?

dabrownman's picture
dabrownman

I made my own Puff Paste.  Can't afford the very high price of store bought.  I only put half the butter in it so it doesn't puff as much or cause calorie overload.    I do more layers to get a little extra lift -  and can eat twice as much that way and not feel bad about it!  

Still no luck with the SD revival. 

trailrunner's picture
trailrunner

I have scalloped potatoes with onions and milk and  a partial container of  ricotta cheese from the lasagna tonight  in the fridge...was wondering how we were going to eat all the leftovers and here you have posted the perfect solution. Will post pics when it is completed. Thanks for the great inspiration. c

isand66's picture
isand66

Look forward to seeing your bake.  I'm glad I could inspire you.

Regards

Ian

trailrunner's picture
trailrunner

why is there milk listed ??? I don't see anyplace for milk in the body of the formula . c

isand66's picture
isand66

Sorry!  I used another recipe to edit to make this post and forgot to delete the milk.

My appologies.

JOHN01473's picture
JOHN01473

Looks wonderful!

i have got to try this.

John -
The Baking Bear

isand66's picture
isand66

Thanks John.

i hope you get a chance to try it.

regards Ian

Thaichef's picture
Thaichef

Hello island66:

  I would like to make your bread since it looks and sound wonderful but I don't know what you mean by "clear flour"? I also don't think that we can get Graham flour in Roanoke area.  What is the brand name for your Graham flour? 

Thank you.

mantana 

dabrownman's picture
dabrownman

Clear, common or first clear is the least refined of white flours and it is usually bromated and bleached and lower in gluten.  When I make Ian's recipes I substitute 1/4 whole wheat, 1/4  bread flour and 1/2 AP for clear.  You can also use 3/4 AP too and it is probably closer to the right gluten content as a result.  Inpersonally try to avoid bleached and bromated flours and useunbleached and unbromated when ever possible.

Hope this helps Mantana

isand66's picture
isand66

DA, I have to correct you on this one.  According to Inside the Jewish Bakery, First Clear is taken from what remains after the millers sift the patent flour out of the straight flour.  The protein content is in rthe 15-18 % range.  It comes from hard wheat and is not bleached or bromated.

isand66's picture
isand66

Hi Mantana,

Clear flour is a patent flour.  You can get it on King Arthur Flour.  You can just use bread flour and I'm sure it will be okay.

Grahm flour is a course whole wheat flour.  I used Bob's Red Mill but you can use whole wheat if you can't find it.

happy holidays.

ian

Thaichef's picture
Thaichef

Hello Dabrownman and Ian:

  Thank you to you both for your helps. I will definitely make this bread. Thanks again.

I am so lucky to be a part of TFL family.

mantana