The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

French Style Potato Sourdough

Isand66's picture
Isand66

French Style Potato Sourdough

 I decided to use some of my leftover mashed potatoes along with some of French Style flour from KAF I bought during my recent visit.  I milled some fresh whole wheat flour and instead of using it as is I decided to try sifting out some of the hard bits and ended up with a medium extraction flour.  I have a finer sieve which next time I will use as a second step to get a real high extraction flour.

This one came out with a moderately open soft crumb with a medium thick crust.  A good sandwich bread, especially when using some of the smoked cheddar I bought in Vermont for a grilled cheese sandwich.

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Formula

French Style Potato Bread (%)

French Style Potato Bread (weights)

Download the BreadStorm File Here.

Sedum

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 400 grams of the 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), olive oil and balance of the water, and mix on low for 6 minutes.  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.

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Crumb

FloxStripes

 

 

 

Comments

dabrownman's picture
dabrownman

Lucy would go for - and it isn't pumpernickel!.  The scoring, crust and crumb are top notch.  It has to be tasty. Love the flowers  - what a great garden.

Lucy sends her best bark to the East Coast Pack.   and the 5 furry one.

Well done Ian and Happy baking .

Isand66's picture
Isand66

Appreciate your comments as always.  I liked the way this came out withe the medium extraction hand sifted WW flour.  I had bought a drum sieve a while ago but it is too fine to work with the flour from my mill.  Just for fun I figured I would try a different mesh strainer I had bought and it worked great!  Will have to try running it through the finer sieve later and see what happens!  Next time will put the milled out bits into the levain like you and Lucy!

Happy Baking to Lucy and her apprentice :)

PalwithnoovenP's picture
PalwithnoovenP

You really have an affinity for potato! I always see it on your formulas. Another beautiful and tasty loaf from you, love the scoring too.

Isand66's picture
Isand66

I try not to eat them fried, but every other way works for me!

Glad you liked the bread and scoring.

Regards,
Ian

Reynard's picture
Reynard

What beautiful breads :-) As for cheese toasties... *sigh*

Isand66's picture
Isand66

Appreciate your kind words.   Everything is better with cheese :)  I just had a nice omelet using some caramelized onions, and Vermont smoked cheddar along with some toast from above loaf.

Glad you liked the bake.  Mookie, Lucy, Cosmo, Cleo and Misty say hi to your Lexi kitty.  (As I'm typing this my Lexi dog just jumped in my lap in order to lick the crumbs off my plate :))