The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Multi-grain Roasted Potato Sour Cream Sourdough

Isand66's picture
Isand66

Multi-grain Roasted Potato Sour Cream Sourdough

 


In honor of my 16 Year old 🐈‍⬛ Mookie! This one was made with high extraction freshly milled whole wheat, spelt and rye with a little bread flour mixed in.

The crumb was nice and open and it tastes amazing.

I like using the whole potato skin and all and just chop them up in my mini food processor. It makes for a soft crumb and the bread will stay fresher longer.

I’ve been lowering the % of starter with my fresh milled flour bakes and it’s helping control the fermentation much better.

I used one of my favorite whole wheat berries from Barton Springs Mill called Rouge de Bordeaux as well as some fresh milled spelt, Danko rye and some KAF bread flour. The whole wheat and rye were milled and sifted twice and the spelt was milled twice and sifted once.

The dough was left to bulk at a lower temperature than I usually use at 75 F with a target bulk rise of 50% which took 5 hours and 45 minutes in my proofer.

The end result was a nice open and moist crumb and one tasty bread. This was great grilled with some EVO and melted cheese.

Formula

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 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add the levain in pieces and mix for a few seconds to break it up. Next, add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes.   Next add the salt, mashed roasted potatoes and sour cream, and remaining water as needed and mix on medium low (about speed 3) for 12- 24 minutes. 

Remove the dough from your bowl and place it in a lightly oiled bowl and do several stretch and folds.  Make sure the dough is as flat as possible in your bowl/container and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart.

Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. Finish shaping place in your banneton, bowl or on your sheet pan and cover it so it is pretty airtight. You will then place it in your refrigerator so you don’t want the dough to get a crust on it. Since there is such a high percentage of whole grains in the dough I didn’t want to leave it in the refrigerator for more than 12 hours. Depending on how cold your refrigerator is you could leave it longer and have to experiment to make sure it doesn’t over ferment.

When you are ready to bake, an hour beforehand pre-heat your oven to 540 F and prepare for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf.  I pour 1 cup of boiling water into the pan right after I place the dough in the oven.  Remove your dough from the refrigerator and score immediately.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature of around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a baker’s rack for as long as you can resist. 

Comments

squattercity's picture
squattercity

inspirational!

Rob

Isand66's picture
Isand66

Appreciate your kind words

ll433's picture
ll433

Looks great. Excellent crumb for what you've packed into the dough. Great idea leaving the potato skin in.

LL

Isand66's picture
Isand66

I love the extra texture the little bits of skin add.

Best regards,

Ian

tpassin's picture
tpassin

It looks so inviting, and the openness of the crumb is a surprise too.  Very nice, Ian.

TomP

Isand66's picture
Isand66

I was very happy with the crumb on this one.  This was a nicely fermented Dough.

Best regards,

Ian

trailrunner's picture
trailrunner

That’s amazing crumb for the density of the ingredients! Sounds delicious with perfect addins. Happy Birthday Mookie 😊! 

Isand66's picture
Isand66

This was one of my favorites…..well until my next favorite 😉.   I’m mixing up another potato bread now with some grits added in for good measure and also a new roll recipe.

Appreciate your comments as always.

Best regards,

Ian

TheBreadMaster's picture
TheBreadMaster

Oh my gosh, this is incredibly cute! I congratulate your pet on the special day!