The Fresh Loaf

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Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

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dabrownman's picture
dabrownman

Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

After last Friday’s bake found here: Götz von Berlichingen Ancient Age Sourdough Bread  our research on Götz of the Iron Fist turned up all kinds of interesting factoids.  After downloading our new Swami Swabi app for the iPhone, Lucy was able to channel many other famous Swabians and ask them what Swabien bread they enjoyed the most when they were alive - really amazing technology.

 

At 50% of the total flour and water in the dough, the levain is much darker than the dough flour.

First off, Götz isn’t the only famous Swabian out there but, not surprisingly, he liked Bavarian Missing Limb Sourdough the best.  This is a not so famous Swabian bread that is slashed very deeply, but only on one end and it is this the burnt end tat falls off while baking.   You might have heard of some of the other famous, Swabians Lucy talked to.  I know I was taken a back with her list even though it contained no women for some reason other than Lucy has no time for other women and prefers men with Von in their names.

 

Albert Einsteain, Leopold Motzart, Robert Bosch, Gottlieb Daimler, Roudoloh Diesel, Earnst Heinkel, Johanner Kepler, Georg Wilhelm Friedrich Hegel, Erwin Rommel and Erich Hartmann the highest-scoring ace of WWII with 352 air victories …along with three other notables – Claus Von Sauffenberg and Friedrich Gustav Jaeger - both German Army Officers tied to the assination attempt of Hiter in 1944 and Georg Elser who tried to assisnate Hiter in 1939 are just a fewof the famous men that Lucy talked to for a very long time….. I’m glad I don’t have to pay her phone bill tied to that app.

 

Lucy reports that most of them liked the usual SD Swabian breads like: Swabian Rye and Wheat Sourdough - Graubrot, or Schwabisches Weizenmischbrot which are still two of the most popular breads in Germany.  Sadly, these breads have commercial yeast kicker as a separate poolish for some reason.  I suppose the bakers just don’t trust their SD levain enough to raise the dough on its own?  We don’t have that problem here.

 

After hearing about most of these breads, Lucy was most impressed with Einstein’s interpretation of his favorite Swabian Potato Bread (Schwäbisches Kartoffelbrot) that his mother would make for him - to keep his mind sharp.  We love potatoes in bread too and anything that might help our brain is welcome.  This bread had some whole grain altus, a little rye and mostly white flour with a separate commercial yeast polish to help out the SD levain.  Lucy took one look at it and said she could come up with something a little more to our liking and way better than anything Einstein’s mother ever gave him to bite into.  She finds it amazing that Einstein could think at all eating that bread.

 

After abruptly hanging up on Einstein, Lucy started working on her formula.   She ditched the commercial yeast replacing it with a yeast water levain that was combined with the SD levain to make 1 huge Mega Combo Levain that equaled the hydration and the flour amounts of the 2 separate ones.

 

A Swabian Breakfast with somesmoked Swabian pork shoulder.

 

She used the 15% extraction from the whole wheat and whole rye milling to feed the levain and some of the 85% extracted wheat to go along with the AP flour.  She also chucked the Götz von Berlichingen altus in the levain too and used the potato boiling water for the liquid in the levain and dough.

 

This got all the hard and whole bits in the one build combo levain and it was left on the counter overnight so it could double in 9 hours.  We stirred it down and it doubled again in 3 hours and was ready to go.  We mixed everything else up with the levain and let it sit for 30 minutes before doing 3 sets of slap and folds of 8,1,1 minutes - 20 minutes apart.

 

We then did 2 sets of stretch and folds on 20 minute intervals before doing a pre-shape and final shape of the dough into a boule.  It was then placed in a rice floured basket and retarded for 12 hours.  We allowed the dough to warm up for 2 hours to get to 92.27% proof before firing up the mini oven to 500 F and getting 2 of Sylvia’s steaming cups boiling in the microwave

 

We tipped put the bread onto the top of the mini’s vented broiler pan that was covered in parchment, the steaming cups were placed catty corner and the whole assembly loaded into the Mini oven for 15 minutes of steaming.  After 2 minutes we turned the oven down to 450 F.

 

Crab cake and fgrilled salmon  and  smoked rib tamale dinner.

Once the steam came out, we turned the oven down to 425 F, convection this time. 15 minutes later the bread was 205 F on the inside and removed to the cooling crack.  It has bloomed a little, sprang well enough and browned that dark color showing it was boldly baked.  The crust was also very crisp.

 

Blueberry, strawberry and apricot galette makes for a afine dessert anytime.

.Once it was cool we wrapped it in plastic and let it sit on the counter overnight for 8 hours.  The crust softened as it rested.   The crumb was open soft and moist.  The crust was especially tasty and the bread was lightly sour with the yeast water muting the sour as it always does.

 

Lucy says..... don't forget to channel her salads.

This is fine tasting bread and no wonder Einstein loved his mother’s less healthy and tasty version.  Just think what he could have done with his mind if he had access to Lucy’s Schwäbisches Kartoffelbrot.  He might have been able to become telepathic, or even better, teleport himself into the future.  At least we can still talk to him any time we want with our new Swami Swabi iPhone app.

 

Formula

YW SD Starter Build

Build 1

Total

%

Rye, Spelt & WW SD Starter

8

8

4.00%

Götz von Berlichingen Altus

50

50

25.00%

85% Extraction Rye & Wheat

40

40

20.00%

15% Extraction Rye & Wheat

35

35

17.50%

AP

75

75

37.50%

Yeast Water

53

53

26.50%

Potato Water

150

150

75.00%

Total

411

411

205.50%

 

 

 

 

Combo Starter Totals

 

%

 

Flour

204

102.00%

 

Potato Water

207

103.50%

 

Starter Hydration

101.47%

 

 

Levain % of Total

53.45%

 

 

 

 

 

 

Dough Flour

 

%

 

85% Extraction Rye

50

25.00%

 

AP

150

75.00%

 

Total Dough Flour

200

100.00%

 

 

 

 

 

Salt

8

1.98%

 

Potato Water

25

12.50%

 

Dough Hydration

12.50%

 

 

 

 

 

 

Add - Ins

 

%

 

Boiled Potato

100

50.00%

 

Butter

25

12.50%

 

Total

125

62.50%

 

 

 

 

 

Total Flour w/ Starter

404

Includes Altus

Total Potato Water w/ Starter

232

 

 

 

 

 

 

Tot. Hydration  w/ Starter

57.43%

 

 

Hydration w/ Starter & Adds

75.99%

 

 

Total Weight

769

 

 

% Whole Grain

70.13%

 

 

 

Nothing like a good lunch eaten with an iron fist.

 

 

Comments

golgi70's picture
golgi70

Mighty Tasty lookin Potato Bread there.  Looks great inside and out.  Good enough for knight indeed

Josh

dabrownman's picture
dabrownman

bread for sure - we love it.  The crust on this one was about the best ever.  Happy Baking Josh

Horgy6030's picture
Horgy6030

Nice

dabrownman's picture
dabrownman

when spammers like our bread.

isand66's picture
isand66

Did Lucy get a sister called "Lacy"?  Anyway, we love Lucy/Lacy's potato bread and would have loved to hear more about her conversations with all these famous Swabians, although our German is non-existent so we would have needed a translator.

Love the crust and crumb on this one and it must taste great.  That porky shoulder looks amazing....reminds me to go shopping this weekend for the 4th of July BBQ.  I'm making my friends a brisket, but will probably smoke some ribs and a butt or shoulder for later in the week.  My Father-in-law is visiting us from NC for the next 10 days so we have to fatten him up before sending him back home :).

I'm working on my post for my One armed knight bread this morning.  Should have it up soon.

Happy Baking Lacy/Lucy or whomever you truly are :).

dabrownman's picture
dabrownman

channeled Gotz of the Iron Fist her new sidekick would be named Mace, or Macie depending on gender, after that fine blunt battle ax:-)  Lucy loves her new Swami Swabi app and that she can practice her German on ghosts.  Now she wants one for the Hill Folk of the Ozark Mountains so she can talk to the Clampetts and possibly find out why i am so messed up :-)

Lucy has never come up with a SD YW combo levain with such gargantuan size or one with altus in it either.  I was going to let it retard in the fridge for 20 hours so I could bake it Friday morning but right before I went to bed it was ready for the oven at 12 hours so the bread won and we got done about midnight :-)

The late night bake was worth it.  This is one fine bread. You would love the potatoes.  Glad you liked it Ian  Lucy says Hi to your knights in training.

The wife was out of town all week helping to move our daughter to Texas so the pork was for her return and dinner tonight but I ate it last night too - on this bread - yummy

Happy baking

hanseata's picture
hanseata

to Arizona? How do you manage to eat all those delicacies (I didn't notice that Lucy was overweight)?

Another truly amazing loaf!

Have a nice weekend!

Karin

dabrownman's picture
dabrownman

wife is very strict and she hits me very hard if I give her any while she is around:-)  It's all in the portion control.  Take the very nice blueberry, apricot and strawberry galette. You just cut the portion in half and then eat both halves when no one is looking.  Learned  that from one of my Pennsylvania  Dutch Grandmas She was always thin and lived to be 94.  My other Pennsylvania Dutch Granny was just the opposite.  She ate to helpings of everything and was never thin except during the depression.  She too lived to be 94 and just shows you how strong German stock really is, no matter how thin or fat they are - at least for the women   Your mother is another example.  I think it is bread like this one that makes this longevity possible.

That mini oven with Mega Steam supplied by 2 Sylvia's steaming cups  puts a crust on bread like no other oven can.  When i tell people that the mini  oven makes better bread than Big Old Betsy they think I'm kidding  them but we don't allow that around here:-) Glad you likes the bread Karin - we do too - it is just plain delicious.

Happy Baking