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Potato Bread with Roasted Onions

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fleur-de-liz on 2 Dec 2007 at 16:06

Here is a Potato Bread with Roasted Onions from Jeffrey Hamelman's Bread. Nice moist crumb, crackly crust and lots of flavor. It's a yeasted dough with a pate fermentee. I shaped it in the fendu style, as recommended by Hamelman. Next time I will initially roast the onions a bit less, as they end up a bit too toasty after the long bake required of a potato bread.


Susan and Jmonkey's Sourdough

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AnnieT on 2 Dec 2007 at 11:16
I'm not sure who mentioned this loaf recently, but many thanks to whoever it was. Just took the loaf out of the oven and it is lovely, and I have to admit I was a bit sceptical when I had to refrigerate it overnight. It seemed like a long time for the starter to keep working with the overnight on the counter too. Oh ye of little faith! Another first - I refreshed my starter and put it in a small jar and it overflowed. What a mess, but I guess it is getting stronger? There are HUGE snowflakes falling past my window but so far it isn't sticking, A.

Pane Siciliano

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AnnieT on 1 Dec 2007 at 22:42
Has anyone made this bread from the BBA? I was so thrilled with the dough which was easy to handle and shape, and they went into the refrigerator overnight. I was totally amazed when I pulled them out this morning because they were what I imagine was overproofed. I am so used to chilled sourdough breads being rock hard. I tried to gently move the loaves apart and one began to deflate, horrors. So I went ahead and baked them and followed PR's instruction to gently part the loaves halfway through the bake time - and the dent had filled out.
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