The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Kamut Potato Cream Cheese Bread

isand66's picture
isand66

Durum Kamut Potato Cream Cheese Bread

If you have never made a bread with cream cheese yet, I urge you to give it a try.  The cream cheese really turns out a moist and creamy crumb.

The addition to the smashed potatoes with the durum and Kamut flours resulted in a moist, flavorful bread with a moderately open crumb.  This one is perfect for grilled bread, panninis, and simply with some olive oil or butter.

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Formula

durum-kamut-potato-cream-cheese-bread

durum-kamut-potato-cream-cheese-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 8-12 hours or until the starter is nice and bubbly.

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

 Main Dough Procedure

Mix the flours, cracked wheat and 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 60 minutes up to several hours.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, potatoes, and cream cheese and mix on low for 4 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.  I used some smoked bamboo sesame seeds and garlic sesame seeds on the bottom of the basked.  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 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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Comments

Danni3ll3's picture
Danni3ll3

that would make an incredible grilled cheese sandwich! Thanks for posting the recipe!

isand66's picture
isand66

Glad you like the bake.  Hope you get a chance to try your own version one day.  It is worth it :).

Happy Baking!

Ian

dabrownman's picture
dabrownman

bread!  I love the yellow color durum and Kamut put on bread inside adn out.  This woudn'd be a fine sandwich bread for just about anything.  That crumb is just about perfect.  Very well crafted indeed.  Lucy wants to tempt the cold to get a slice or two from the black ones.  She may nbe old, she may have shot legs but she is a shifty one who gets there first when the food hits the floor:-)  Can't. help but like this one.  It has to taste great.

Happy baking Ian 

isand66's picture
isand66

Thanks DA!

Glad you like this one.  It really is a great tasting bread.  Something about durum, Kamut and potatoes just works every time!

I would gladly welcome a visit from Lucy and she could have all the bread that's left :).  She must be very proud that a German Shepard won the top prize yesterday seeing that she's part German :>

Happy Baking!  Look forward to your next post.

dabrownman's picture
dabrownman

at that.  He mother was captured in a Viking raid at a young age, taken back to Sweden and raised as one.....which is why she only spoke Swedish and was such a great knife fighter:-) 

PalwithnoovenP's picture
PalwithnoovenP

Love the yellow color. The crumb looks so soft and moist! I really want to try cream cheese in bread but it's so expensive and cheesecakes are the priority when there is some. :)

isand66's picture
isand66

Thanks so much Pal!

I hear you about the cheese cake.....fortunately cream cheese is pretty cheap in the states so we can use it for both :).  Since I've been dieting I have not had too many cakes but hopefully i will reach my goal in a couple of months or sooner!

Happy Baking.

Ian

Lazy Loafer's picture
Lazy Loafer

That must smell sooooo good! And taste even better. Another bookmark <sigh> :)

isand66's picture
isand66

I hope you get to try this soon.  It really is worth the effort.

Happy Baking.

Ian

Ru007's picture
Ru007

Looks great Ian! 

That crumb is beautiful. It looks incredibly soft and fluffy. 

This must be one tasty loaf. I'm such a big fan of cream cheese so this sounds right up my street. 

Happy baking! 

Ru

isand66's picture
isand66

Thanks Ru!

This one was a real tasty loaf. Nice and soft with a great crisp crust.  Hope you can give it a try for yourself.

Regards,
Ian

MontBaybaker's picture
MontBaybaker

Did you make the flavored seeds, or where can they be purchased?  A new concept to me, but what a nice added flavor.

isand66's picture
isand66

I found them at Home Goods.  I'm sure you can make them if you wanted to as well.