December 11, 2011 - 7:21pm
Hamelman Roasted Potato Bread
Hamelman's Roasted Potato Bread, with some modifications. I used a bit of my sourdough starter instead of yeast for the pate fermente, and also substituted about 12% rye flour for some of the white.
Note the chunks of potato sticking out the side of the proofed dough - have to cut the potato a bit finer next time.
The finished loaf.
sPh
Share
Comments
Very handsome loaf ... do we get to peek inside?
What else apart from the potato is in it?
All the best,
Phil
Had to wait until this morning as it was too hot to slice last night:
Note the small potato chunks.
sPh
Looks good, especially the chunks. I was just looking at this formula thinking about how good it sounds and here it is! Nicely done.
Marcus