The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sprouted Durum - Whole Wheat Pecan Potato Bread

Isand66's picture
Isand66

Sprouted Durum - Whole Wheat Pecan Potato Bread

  I love potatoes in bread and in any other form as well as pecans so I figured it was time to use both of them again in a bread.

I recently milled some fresh whole wheat flour and still had some freshly milled durum and sprouted durum flour left over from a little while ago.  I decided to add some KAF high gluten flour to strengthen the dough a little and a little walnut oil just for good measure.

The water content listed on the formula below does not include the water content from the potatoes which are 81% water so the actual hydration of the dough is around 86%.  Since the freshly milled flours are very thirsty the dough was very manageable.

The final bread came out amazing with a nice moist and open crumb perfect for toasting, grilling and just about anything you can do with bread!  I highly recommend you try this one if you get a chance and feel free to substitute your favorite nut.

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Peony
First Peony Flower of the Season

Formula

Sprouted Durum- Whole Wheat Pecan Potato Bread  (%)

Sprouted Durum- Whole Wheat Pecan Potato Bread  (weights)

Download the BreadStorm File Here.

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Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours  and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), walnut oil (or olive oil) and mashed potatoes, and mix on low for 5 minutes.  Lastly add the pecans and mix for about 1 minute until they are incorporated thoroughly.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Main

Crumb

Tradescantia
Spider Worts

 

CrumbCloseup

TurtlePot

Comments

nmygarden's picture
nmygarden

Yea! Spring is well under way for you! Can't grow Tradescantia here, it doesn't like the alkaline soil and requires more water than is prudent under drought water restrictions. Portulaca works, though, and its bright multicolors are always so happy! Perfect in a turtle pot!

This bread looks wonderful. You have such a nice touch with shaping, it guides the crumb into an even and gentle swirl. Pretty and makes it fun to pull apart to eat, too. Enjoy!

Tillie sends greeting to the East Coast Gang and wants to add that she was a big, brave girl getting her shots this morning! Daisy's hanging in there, another week or so with her splint. She'll be sooooooo glad once it's off. We all will be.  :)

 

Isand66's picture
Isand66

Thanks for your kind words.  I've been killing myself for the past month clearing several new areas in my backyard.  We put in a fence for Max and Lexi and that created opportunities for new areas and the need to clear out some overgrown areas.  Then I realized that Rhododendrons are poisonous to dogs so had to dig those up. Still have many things to do to finish up on top of keeping up with the weeding and watering.....but I enjoy it...kind of :)

Glad to hear your Daisy is almost free from her splint...I can't even imagine if one of mine had to wear that.  My cat Mookie decided to eat a piece of a rubber glove which after he appeared to pass it he started throwing up after eating his food.  2 Nights stay at the vets office and fears of surgery he is now home and doing well after a short re-vist yesterday.

Hi to Tilly and Daisy from Max, Lexi and the gang of 5 kitties!

Regards,
Ian 

victoriamc's picture
victoriamc

that is am awesome loaf, well done!!

Isand66's picture
Isand66

Thank you Victoria!

hanseata's picture
hanseata

and looks very appetizing, too.

Are you turning into another Dabrownman? But no toadies or hemp seeds in your bread, yet, or am I mistaken?

Happy Baking,

Karin

 

Isand66's picture
Isand66

Thanks Karin.  I've been known to get creative but it's hard to keep up with DA's sprouted masterpieces!  No toadies or hemp in this one, but it sure did come out good and tastes great.

Look forward to your next bake.  We need to come up with a new challenge for the summer.  Any ideas?

Regards,

Ian

hanseata's picture
hanseata

We should find something to get us out of our usual comfort zone.

And I need a kick in the dingsbums to turn more of my tons of stuff into posts!

Take care,

Karin

 

dabrownman's picture
dabrownman

Crust, crumb shape were all perfect and I bet it tastes wonderful with the pecans and potatoes.  I've been wanting Lucy to come up with a sprouted pumpernickel bagel recipe.  She wanted some sprouted toadies but i told her I'm not sprouting them if she is just going to kill them off in a dry fry pan so she has been pouting ever since:-):

Lucy sends her best to her Furyy East Coast Friends .....it's only going to be 108 F today:-)

Happy Baking

Isand66's picture
Isand66

Thanks DA!

I know you would like this one.  Give Lucy a nice long belly rub to make her feel better :)

It's like winter here!  Only 55 and rainy.  Yesterday was 80 and humid....very strange weather.

Hi from East coast appentices to Lucy!

Cher504's picture
Cher504

both are lovely, especially the two-tone sesame seeds, yum!

Since I noticed your previous sprouted durum loaf, I've been looking around for durum berries but to no avail. 

Do you sprout the berries yourself? Or do you purchase sprouted durum flour? Can you please let me know your sources? I'm in the NY area, you too, right?

thanks!

Cherie 

Isand66's picture
Isand66

Hi Cherie,


Thanks for your comments.  Yes, the durum berries are sprouted.  I bought the berries from breadtopia.com.  If you buy enough items the shipping is not bad.  I have not been able to find them reasonably priced anywhere else.

 

Regards,

Ian

Cher504's picture
Cher504

and happy baking