The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Durum Whole Wheat Potato Bread

isand66's picture
isand66

Durum Whole Wheat Potato Bread

 

 

It's been a while since I had a chance to post. Spring time clean-up has taken up a lot of my time and I'm almost finally caught up. Still have to get the veggies planted if it will ever stop raining. We went from 90 F last weekend to barely 50 F this weekend on Long Island, New York. At least we didn't have any hail or snow:).

 

My friend requested a couple of loaves for the holiday weekend so I decided to do a variation of one of my favorites with fresh milled Durum flour and Whole Wheat along with some KAF French style flour. The addition of the mashed potatoes really makes this crumb nice and moist and soft.

 

This is a great bread for grilling with some olive oil and also it makes a great sandwich.

 

 

 

 

Here is the link to the BreadStorm files:

 

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.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 

 Main Dough Procedure

 

Mix the flours, and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  olive oil, potatoes and salt and mix on low for 4 minutes.  (Note: with the Ankarsrum I adjusted the speed from low to medium).  You should end up with a cohesive dough that is slightly tacky but very manageable. 

 

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.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).

 

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

 

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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 540 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 it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

 

Lower the temperature to 450 degrees.  Bake for 35-50 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.

 

 

Frankie wants to know where his Dad is going to sit :).

 

Comments

Benito's picture
Benito

I always love the yellow crumb of durum loaves, reminds me that it has been a long time since I’ve used durum.  Beautifully baked Ian, love the sesame seed crusts and decorative scoring.

Benny

isand66's picture
isand66

Durum is my favorite grain to bake with.  Glad you like this bake.

Happy Baking.

Ian

Yippee's picture
Yippee

The crumb looks so soft and color is so lovely. I've got to make a durum bread with fresh flour, too - I have 50 lbs of durum berries sitting in the pantry. Btw, I haven't used the new grain mill and its accessories because lately I've used the Vitamix to grind berries and used the entire batch of flour without sifting. So far the loaves turn out great and I don't need to sift. 

Yippee

isand66's picture
isand66

Can’t believe you haven’t tried the new mill yet.  You should try and see which way you like better.  Anyway glad you like the bake and look forward to seeing a durum bread from you soon 😎