Today I make Dan Lepard’s crusty Potato Bread. The original recipe is
found in his book “The Handmade Loaf”. I’ve tweaked it a bit, using whole wheat bran,
rye and I love the smell and taste of wheat germ.
Because of the grated potato the dough was wet.
I used the mixing method from Maggie Glezer’s Royal Tortano and let it mix
until the dough cleaned the bowl. This took about 10 minutes. I could almost
pour it into the slightly oiled bowl. But it was tacky in stead of sticky, a
good thing.
I wanted to use my second hand cast iron pan to bake this bread. Thai food doesn't use
cast iron pans; most Thai food is stir fried over high heat.
Luckily for us our second hand cast iron pan was found in a second hand shop in Amsterdam
and traveled in a backpack to our kitchen.
330 gr all purpose flour
27 gr rye flour
45 gr whole wheat bran
10 gr wheat germ
160 gr lukewarm water
11 gr salt
27 gr honey
75 gr grated (uncooked) potato
250 gr active sourdough starter 100% hydration
This is what I did:
I peeled and grated
the potato. The original recipe says to use unpeeled potato.
I added the sourdough
starter to the lukewarm water and saw it floated nicely. I dispersed the
sourdough in the water and added the honey, grated potato and all the flours. With
a spoon I mixed all ingredients until they are all incorporated. I covered it
with a towel and left it to autolyse for 30 minutes.
I sprinkled the salt
and mixed on low speed for 3 minutes. Then I continued mixing on medium speed
for 8 minutes until the dough cleaned the sides of the bowl.
I could almost pour
the dough into a slightly oiled bowl. I covered it with a plastic bag and left
to ferment for 1,5 – 2 hours. Every 50 minutes I stretched and folded the dough
to give it more strength.
Pre shape the dough
into a ball and cover it to rest for 15 minutes. Shape the dough into batard or
boule as you like. Place it seam side up in a banneton or other proofing basket
and into a plastic bag. I wanted to use my ceramic pan to bake the loaf, so I
made a boule.
The original recipe
says to retard it in the refrigerator overnight. Because we were going out the
next day, I wanted to bake this bread the same day. I proofed it for 2 hours
until it almost doubled in size.
Pre heat the oven,
with baking stone and baking pan with hot stones.
Place the boule or
batard on parchment paper on a peel. Boil hot water
I baked it at 230˚C
for 15 minutes with steam and after removing the baking pan with hot stones I
baked it another 35 minutes without steam.
Remove the loaf when
it is nicely brown. It’s difficult to over bake bread. Leave the loaf in the
oven with the door ajar for another 10 minutes before transferring it to a wire
rack to cool completely.
I send this to Susanne
of Magentratzerl. And to We
Love Yeast, the new showcase of Zorra and Sandra. Go and have a look!
Sandwichbread with rye and sourdough, this is great. It's quite hearty, I love breads like this. I will have to try this :-)
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