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Pane Montanaro - my variation to dmsnyder's recipe

rudirednose's picture
rudirednose

Pane Montanaro - my variation to dmsnyder's recipe

the loaf

crumb

crumb

crust detail cracks

detail crust - cracks

crumb detail rim

detail crumb - rim

crumb detail butterfly

detail crumb - butterfly

I was searching for recipes, containing potatoes. And among others I found the 'Pane Montanaro' from dmsnyder.

I adapted it for my wants and did different attempts, this one is No 4.

 

My overall formula :

  • Total flour - 535 g - 100 %
  • WW, fresh milled - 120 g - 22.4 %
  • AP (I: T55 french) - 300 g - 56.1 %
  • Medium rye - 65 g - 12.15 %
  • Pearled spelt - 50 g - 9.3 % (instead of WW berries, pearled spelt becomes more soft after coocking)
  • Water - 381 g - 71.2 %
  • Fresh yeast - 5.2 g - 0.97 %
  • Seasalt - 10 g - 1.9 %
  • Potatoes, cooked - 109 g - 20.4 %
  • Seed starter - 20 g - 3.7 %

The day before baking :

cook ca. 120 g of unpeeled potatoes (I: with steam) for 30 mn, peel, and let cool down to warm, not hot.

Potatoe - Rye - Levain:

  • Potatoes, peeled, warm - 109 g
  • Medium rye - 50 g
  • Water, tap - 70 g
  • seed starter (I: rye @ 100 %) - 20 g

press / crush potatoes with a fork for mixing, do not use a machine!

24-26C / 75-79F for 15-24 h

Biga :

  • AP (I: T55) - 100 g
  • Weat berries, fresh milled - 25 g
  • Medium rye - 15 g
  • Water, tap - 70 g
  • Fresh yeast - 1.2 g

12-14C / 53-7 F for 14-12 h

Hot soaker :

  • Pearled spelt - 50 g
  • Water - 200 g

bring to the boil, simmer for 20 mn, cool down, cover and put into fridge. For use sift and take the berries only.

Baking day:

Particial Autolyse :

  • AP (I: T55) - 100 g
  • WW, fresh milled - 95 g
  • Water, warm - 110 g

mix and let rest for 1 h.

Final dough:

  • Potatoe-Rye-Sourdough - 234 g
  • Biga - 211 g
  • Autolyse - 305 g
  • AP (I: T55) - 100 g
  • Fresh yeast - 4 g
  • Water - 15 g

mix up to the point, where all these ingredients are integrated into a row dough, then add

  • Seasalt - 10 g
  • Water, warm - 20 g

knead on low speed up to nearly full developement of gluten, then add

  • Pearled spelt-soaker - 146 g

knead on low speed until the berries are fully integrated in the dough.

bulk-f : 1.5 h

s&f : every 30 mn

shape : boule

placed with seam-side up in a linned banneton, well dusted with rice-flour to the linnen side and wheat-flour to the loaf-side. For isolation in a sealed plastic-bag.

final-f : in the fridge at 4-5 C / 39-41 F for 5-6 h

baking :

preheat the oven with pressureless steam until the oven-temp ist near 98C/210F, then scare as used and load into the oven seam side down

  • 4 mn <= 98 C / 210 F steam only
  • 10 mn <= 240 C / 465 F steam + convection mode (increasing temp)
  • 15 mn 230 C / 445 F convection mode + bottom heat
  • 10 mn 200 C / 392 F convection mode
  • 20 mn 170 C / 338 F convection mode, removing steam several times by opening the door
  • 20 mn in the oven with the door a bit open

let cool on a rack.

enjoy!

happy baking

rudi

Comments

isand66's picture
isand66

This looks and must taste amazing.  Not sure how this differs from Daves formula but I am intrigued with using the potato in the levain and also using a biga.

Nice job.

Regards,

Ian

rudirednose's picture
rudirednose

Yes, this bread is for the eyes AND for the stomach! ;-)

The main difference to Davids formula is, that I put the Potatoes into the levain and he into the final dough. The reason for my way is, that my friend, the one who made smoked flours for me, tested a Polish recipe with only potatoes in the levain, no flour, and he was successfull! I tried this but was not convinced. So I tested with potatoes AND a bit of rye-flour and that worked for me. The coocked potatoes bring and hold more moisture in the bread!

Biga is absolutely great! :D

Happy baking

rudi

 

Bread1965's picture
Bread1965

That bread looks lovely - the cracked dark brown crust looks like a cracked shinny old leather.. well done!

 

rudirednose's picture
rudirednose

Thank God, it looks only like 'shinny old leather'!

I like this crust! And cooling, this crackling crust makes the 'bread-song'. :D

Happy baking!

rudi