The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

7 grain with mashed potato

leslieruf's picture
leslieruf

7 grain with mashed potato

I was trying to come up with something different when I realised that I some left over mashed potato in the fridge.  So based on dmsnyder's recipe from 31 May 2009 I came up with this:

Bread flour 629 gm

7 grain flour 240 gm

Spelt flour 30 gm

Mashed potato 145 gm

salt 18 gm

water 521 gm

SD levain 198 gm

Friday night refreshed levain and left overnight on bench. Saturday morning added another 50 gm water and 50 gm flour and left to mature. Probably used it a little early but at 11:30 am mixed levain, mashed potato and water so the levain and potato dispersed. Added flour and mixed to shaggy dough but it was really too dry so I added an extra 50 gm water. Left to hydrate for 1 hour, added the salt and kneaded until well mixed. It was quite firm so over the stretch and folds (4x about every 40 minutes) I incorporated another 50 gm (total now 621 gm). It was a lovely dough to work with and at 2:45 pm left it to bulk ferment. It wasn't fast! but at 8:30 pm divided then preshaped dough and rested for 15 minutes. Did final shaping and into fridge for overnight cold retard.  This morning 8 am, un- mould loaves, slashed, spritzed and placed in DOs. 16 minutes lid on at 250°C 20 minutes lid off. It is really great being able to bake 2 batards in DOs at the same time.

 

Wow! As I took the lids off that is all I could say!  As I write this I am waiting for bake to finish..... I am soooo excited...    post photo is hot out of the oven.  interestingly, my new DO is only just big enough for 900gm dough and it has prevented the spread you see in the front loaf and given much more height.   Crumb shot later....

Leslie

Comments

Elsasquerino's picture
Elsasquerino

These are gonna have to get bookmarked... David seems to have the definitive back catalogue.  Great looking loaves, well done.

leslieruf's picture
leslieruf

and thanks. crumb sho coming up!

Leslie

isand66's picture
isand66

Looks great.

I love adding potatoes to my loaves and I'm sure you won't be disappointed.

 

leslieruf's picture
leslieruf

I have made potato water bread but never before actually added left over mashed potato - think I will do this more often. 

Happy baking Ian, love your breads

Leslie

isand66's picture
isand66

I like to keep the skins in the potatoes when I use mashed potatoes as I like the extra texture it adds.

 

IceDemeter's picture
IceDemeter

demonstration of why we should be choosing baking vessels with lots of room for expansion!  That is absolutely spectacular oven-spring for a bread with that much potato in it...

That dark, caramelized crust shows that you hit the proof and bake times just right, and I'm betting that the potato will give you the soft and custardy crumb that will match it.  Can't wait for the crumb shot (and the taste review)!

Thanks for the great inspiration!

leslieruf's picture
leslieruf

thaks Laurie,  we tried some with soup for lunch - tasted really good.

Leslie

leslieruf's picture
leslieruf

lunch time when it was still a little warm

 

now I have sliced them and put in freezer but you can see the difference between the two DO. both great loaves though...

Leslie

Danni3ll3's picture
Danni3ll3

I am bookmarking this too! They look amazing!

leslieruf's picture
leslieruf

I used the 7 grain flour I had bought for one of your breads (I store it in the freezer) and hadn't really thought about what grains were in the mix.  I was a little surprised but it is 65% wheat, 6% rice, 6% barley, 6% sorghum, 6% rye, 6% oats, and 5% corn.  

As Ice Demeter suggested, the crumb is quite custardy and actually quite delicate in flavour although maybe that will change a bit after a few days in the freezer.

look forward to your next bake, happy baking Danni

Leslie