Hamelman’s Potato Bread, alfanso style 2020
I’d last made this bread [1] 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 Flour | ||||||||
Total Dough Weight (g) | 1904 | Prefermented | 15.00% | |||||
Total Formula | Levain | Final Dough | ||||||
Ingredients | % | Grams | % | Grams | Ingredients | Grams | ||
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 | ||
Rye | 15.00% | 150.0 | 0% | 0.0 | Rye | 150.0 | ||
Water | 63.00% | 630.0 | 100% | 150.0 | Water | 480.0 | ||
Salt | 2.40% | 24.0 | Salt | 24.0 | ||||
Roasted Yukon Gold | 25.00% | 250.0 | Mashed Potato | 250.0 | ||||
Starter | 3.00% | 30.0 | 20% | 30.0 | ||||
Levain | 300.0 | |||||||
Totals | 190.40% | 1904.0 | 220% | 330.0 | 1904.0 | |||
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.