Hamelman’s Potato Bread, alfanso style 2020
I’d last made this bread just over 3 years ago. A long enough gap, too long in fact, to have gone without another bake. On the last dance, I was in the middle of my 125% rye levain waltz. For this bake I changed it around in several ways, hence this new posting.
This was the first time I used the potato skins as part of the mix instead of the peeled potatoes of prior bakes. Having lost track of my potato ricer, I opted for the food processor, which yielded a somewhat grainier potato to add to the initial mix. I also shifted the mix around to employ a 100% hydration AP levain. And a third change.
These came out a shade browner than the past pictures reveal, and I think I know why. Mr. Hamelman uses only Bread flour(85%) and WW flour(15%). On my previous bake I subbed out the WW with the rye levain, still maintaining the 85/15 balance. Here I used both WW and Rye, the flours therefore amounted to 70/15/15, and hence the browner bread and a further change from the past.
The scoring didn’t quite grigne as wide. Perhaps, being such a low hydration dough I scored a bit too straight into the dough rather than at a sharper angle than I do with higher hydration doughs. This is not an extensible dough and it takes a bit of work, short of manhandling, to even manage the limited length baguette that my oven will accommodate.
Still, I’m pretty happy with the result and the flavor.
|Roasted Potato Levain with 100% Hydration AP Levain|
|Jeffrey Hamelman, Prarie19 (TFL), alfanso|
|Total Dough Weight (g)||1904||Prefermented||15.00%|
|Total Formula||Levain||Final Dough|
|Total Flour||100.00%||1000.0||100.00%||150.0||Final Flour||850.0|
|Bread Flour||70.00%||700.0||100%||150.0||Bread Flour||550.0|
|Whole Wheat||15.00%||150.0||0%||0.0||Whole Wheat||150.0|
|Roasted Yukon Gold||25.00%||250.0||Mashed Potato||250.0|
|Roast 65% more potatoes than called for, rice.|
|Mix Water, levain, riced potatos and Flours Autolyse 30 min.|
|Add salt, pinch and fold to incorporate|
|300 French Folds: 150 FFs, 5 min. rest, 150 FFs.|
|Dough will be very rubbery and quite stiff, breaking apart.|
|Smooths out considerably after 5 min rest period|
|Bulk ferment for ~ 2 hrs. 3 Letter Folds at 40, 80 & 120 min. Retard.|
|Divide, pre-shape and shape. Seal seam well! Little to no flour on couche.|
|Retard total time - 10-12 hrs.|
|Preheat oven to 480dF.|
|Load and steam oven|
|Bake at 450dF for 13 min with steam..|
|Release steam, rotate, bake for another 12 min or more.|
390g x 4 baguettes/long batards.