The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kiss My Grits Potato Bread 2.0

isand66's picture
isand66

Kiss My Grits Potato Bread 2.0

A new breakfast place just opened up in town and my wife took her Dad who is visiting with us to eat some brunch the other day.  They went without me, so that will need to be remedied in the future :).  They came home with some leftover cheesy grits which were screaming to be added to a some dough.

I had made a version of this bread a while ago and decided to change it up a bit using some fresh milled whole wheat and spelt.  I used some roasted fingerling potatoes which added to the super soft and moist crumb.

I love the way this one turned out.  The bread is full of flavor and makes some killer toast or grilled bread.  Give it a try if you get a chance.

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 in your mixer or by hand along with 385 grams of the water, until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes or longer.  Next add the salt, starter (cut into about 7-8 pieces), potatoes, grits and the balance of the water 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 use a proofer set to 78 degrees you can finish in about 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  hour.  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 535 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 2 minutes 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

Which procedure do you follow? The fridge or the proofer?

isand66's picture
isand66

I first proof the mixed dough in the proofed at 78 F for 1.5 -2 hours doing 3 sets of S&F's.  I then bulk ferment overnight in the fridge.    Next day I let dough warm up at around 78 degrees for an hour before shaping.  Then let proof for 1-2 hours depending on state of dough.

Happy Baking.

Ian

nmygarden's picture
nmygarden

And I love 're-purposing' leftovers - avoiding waste and making constructive (and creative) use of perishables.

I see some potato bits in the crumb - the potatoes were roasted, but then mashed, cut up, or...?

isand66's picture
isand66

So glad you like the bake.  I used leftover roasted potatoes and ruff mashed them so bits of potatoes with the skin would show up in the final bake.  I like the more rustic use versus smooth whipped potatoes.

Regards,

Ian

Ru007's picture
Ru007

That's a great looking crumb too, very nice bake Ian :)

Must have been delicious! 

Happy baking

Ru

isand66's picture
isand66

This one was very tasty and nice and soft crumb.

Happy Baking.

Ian

dabrownman's picture
dabrownman

She said this bread has everything except a couple of cheeses and some caramelized onions:-)  I think you have finally spoiled her and she will never be the same which is fine by me as log as she doesn't sleep so much, bite your ankles and upchuck on your bare toes:-)  I think it is perfectly nice bread and has to be tasty as all get out...so get out and enjoy the rest of the 109 F summer with the black ones.  ucy sends her best to them and wishes she was there to sleep while they frolicked around in the surf.

Well done and Happy baking Ian!

isand66's picture
isand66

I did contemplate adding some cheese but since the grits had some already in them so I didn't want to overdo it 😉.

Sorry to disappoint poor Lucy.  I will make it up to her next time hopefully.  It's actually been perfect weather wise the last few days with nice 70 degree weather.

Happy Baking.

Ian

Elsie_iu's picture
Elsie_iu

I love the creaminess polenta porridge gives to bread and I can see that crumb texture in this loaf too. How could it not be super moist and soft with the addition of both grits and potatoes?

With around 60% whole spelt and wheat, this bread has to be naturally sweet: perfect with buttery grits and caramelized potatoes :)

The furnishing (?) with a frog fishing is really cute! It matches with the dreamy atmosphere of your garden.

isand66's picture
isand66

This one was super moist and tasty.  Glad you like it.

The fishing frog 🐸 is cute and one of my favorite little bird baths.

Happy Baking and almost weekend!

Cedarmountain's picture
Cedarmountain

The crumb with bits of potato, that is a great picture, makes me wish I could have a piece of your bread toasted with a piece of good aged cheddar.  Beautiful loaf Ian, well done!

isand66's picture
isand66

Appreciate our kind words.

This one did make great toast and grilled bread.  I had it with some German Butter cheese yesterday....was very tasty 😋 

Happy Baking!

Ian