The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Ricotta Potatoe Bread

isand66's picture

Durum Ricotta Potatoe Bread

I just milled some fresh Durum flour and decided to sift it this time instead of using it whole.  Sifting made it closer to the KAF flour I used to use all the time for Durum breads.

To make this one interesting I added some fresh ricotta and mashed potatoes.  The end result was a nice open soft crumb but for some reason this one ended up very sour.  It does make great toast and grilled bread for sure.



Durum Ricotta Potato Bread (%)

Durum Ricotta Potato Bread (weights)

Download the BreadStorm File Here.


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.

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), cheese, olive oil and potatoes 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.







dabrownman's picture

the dough got more sour.  i say more sour is a good thing;-)  The bread looks very good and perfect for sandwiches.  We like this one a lot and i wish I could remember to remind Lucy to use up the left over ricotta in one of her breads before it goes bad in the fridge,  Well done Ian!

We went to the new POMO Pizzeria Napolitano that opened in downtown Gilbert last night to get some real thin crust Neapolitan pizza.  i was really excited because they came in 3rd in the Arizona Republics ranking for Phoenix Pizzerias  With Chris Bianco's place #1.

POMO only uses sourdough crust which is really unusual, made with Italian 00 flour, 3 mm thick max and they have an oven that is made with Italian bricks and sand from an Italian volcano.  They bake their pies at 905 F plus they are the only pizzia place in Phoenix that is certified by the  A.V.P.N. Associazione Verace Pizza Napolstana in Italy to be authentic.  Needless to say this hit all of my hot buttons.  The pizza was very good and the oven was not only big but beautiful and even hotter than 905 F. My loaded pie (loaded for them but skimpy for me) that had hot Italian salami and red pepper with the cheese and a light tomato sauce cooked in exactly 60 seconds and a Margarita cooked in 30 seconds.  

I got to talking to Nico, the head Pizza master that runs the oven about the crust because I was kind of shocked that the crust had no sour flavor at all like a SD crust would have/    He said he didn't make the dough but it came from the master dough maker in their Glendale shop every day.  He said it was SD and had no yeast in it for sure.  The next thing you know i was asking him if i could bake some of my SD pizza in his oven if I gave him some bread and a some SD starter.  i told my pizza was just like his, thin and SD but always less than it could be because I could never bake it hot enough and i wanted to know what it really would be right if baled at 905 F.

He said lets do it so I am going over there on Monday at 10 AM  It really is the best oven i have ever seen..  I'm going to take some Focaccia Romana too .

Happy baking


isand66's picture

glad you like the bread.  Wow!  How cool is it that you  get to bake a pie in his oven.  Can't wait to see and hear how it goes.  

Please let me know how it goes.  Beat to Lucy from Lexi and Max!

Reynard's picture

I spotted something similar for sale in a bakery the other day, but I'm sure yours is way better.

Some fresh rosemary would be nice in a bread of this type too, and a bit of sea salt on the top - not too much of either, just enough to give a nice background flavour :-)

Lexi and Poppy say "purrrrrr", and everyone here sends hugs to your furry gang :-)

isand66's picture

Thanks for your kind words.  Glad you like the bread.  Your additions sound great.  Hello from my fur balls to all of you on the other side of the pond.