The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Roasted Potato Yogurt Spelt Rye Sour Dough

isand66's picture
isand66

Roasted Potato Yogurt Spelt Rye Sour Dough

This is a very rustic bread using roasted baby red potatoes and roasted sweet potatoes.  For the red potatoes I mashed them up and added them skins and all.  You can see some whole pieces of potato sticking out in the crumb shots below.

  I used fresh milled whole spelt without sifting and rye which I sifted with #40 mesh and after re-sifting the hard bits I added them back in after the final mix was complete.

The potatoes added approximately 148 grams of water which is not indicated in the formulas hydration, so this was a much higher hydrated dough than it appears.

I also added some freshly made Greek Yogurt to add some softness to the crumb.

I was very pleased with the flavor and crumb on this bake.  It was nice and soft and chock full of flavor with a moderately open crumb.  Definitely one worth making again.

Formula

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, barley flakes, potatoes,yogurt and 85% or so, 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 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), olive oil and the rest of the water and mix on low for 4 minutes.  Now add the remaining sifted bran back into the dough and mix for a few seconds.  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 1.5 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).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour (Spelt tends to proof very quickly, so if you don't use Spelt I would leave the dough out 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 about 1 hour depending on your room temperature (if not using Spelt it will take 1.5 to 2 hours).  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 520 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 205 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.

Comments

Danni3ll3's picture
Danni3ll3

Bookmarking this one too. I think that some kind of potato bread is in my future. This is one add-in that I have played with yet. Well done!

isand66's picture
isand66

You definitely need to try a bread adding potatoes.  It helps keep the bread fresh longer too and creates a lovely crumb.

Regards,
Ian

trailrunner's picture
trailrunner

what a pretty bread !!  Your formulas are always so innovative. I have to make subs since I never have barley flakes. I need to broaden my pantry. At least Danni has me using flax now :) Next will be chia I bet LOL !  Lovely scoring. c

isand66's picture
isand66

You can certainly leave the barley out and it will still come out great.  Just add some more flour to compensate.  I love the barley flavor and use it in the porridge breads all the time.  This one was just added with the dry ingredients.

Have not tried chia yet either :).

Happy travels and eating!

 

Bread1965's picture
Bread1965

This looks particularly great! It must have had a terrific aroma while baking.. I'll bookmark this and give it a try one day.. ! Well done!

isand66's picture
isand66

Glad you like it.  Hope you give it a try soon.

PalwithnoovenP's picture
PalwithnoovenP

It's almost cake-like in moistness! How much yogurt did you add? Can't see it in the formula? Does it help with the moistness?

isand66's picture
isand66

Yes, it does add some moisture.  The formula in the post shows the %.  Glad you liked it.

Regards,

ian

dabrownman's picture
dabrownman

With that much Ian stuff in there the crumb is just perfect. It has to taste even better!  Very nice Ian and happy baking. I haven’t seen Lucy in more than a couple of weeks but she sends her best to the east coast pack and hopes the next nor’easter will be better than the last one 

isand66's picture
isand66

Glad you like this one.  I think you would enjoy it.  I didn’t know you were going to be away from your Lucy bug for so long.  She must be missing you so much!

Safe travels!

Regards,

Ian

dabrownman's picture
dabrownman

Haven't been away for that long ever, in 32 years anyway.  I get picture of her every day from the house sitter though.

isand66's picture
isand66

Thats a long trip.  I've never been away that long either.  I've been in Asia for around 17 days and that was torturous enough.  What are you doing in Texas for that long?  Your starters are going to be angry at yiu too 😾.

Have a great rest of your trip.  Just finished chasing Lexi around the house to get her to take a bath....I have to video it next time as it's quite humerous.