BREAD WITH POTATO AND YEAST REDUNDANCIES Posted Monday, 03 March 2014 23:56 panepatatatitolo This mixture, as in the case of svuotadispensa bread, was born by chance, with flour on hand at that moment, a boiled potato, not bad if you want to get the softness, but especially not refreshed sourdough. A quick bread, therefore, always in relation to the time that usually respect with the use of sourdough. Without rest in the refrigerator, it can be kneaded in the morning to be consumed in the evening, or on the contrary at night for the next morning. I love especially the flours, the flavors and quaint and rustic look, so I approached semolina, wheat grain and wheat verna type 1. Stone milled flour, as always. Heres how I proceeded. panepatatainterno2 INGREDIENTS: 400 g remilled durum wheat semolina 300 Gr. of wholemeal soft wheat flour verna 300 g wheat flour type 1 200 grams of solid not refreshed sourdough 730 g water a medium size boiled potato (about 200 grams, weighed already cooked) a tablespoon of extra virgin olive oil 12 g salt 5 grams of powdered malt PROCEEDINGS Dissolve the yeast in the water, malt, beat with a whisk until thick bubbles. Add potatoes boiled and sieved flour mixed and sifted. Stir to mix well, but without working the dough too. Let sit for an hour, covered. Add the salt emulsified with a tablespoon of extra virgin olive oil and a few drops of water, evenly, making the S & F at the same time, until the dough is smooth and wired. Let rest 40 minutes, take a tour of creases, still rest for 20 minutes, form loaves or loaves at will finally put to rise in baskets, covering with plenty of durum. Let rise for 8 hours at a temperature of 18° and 2 hours at a temperature of 24°. Turn on the oven, preferably with firebrick, and make up to 250°. When the oven has reached temperature, turn the loaves on the blade, sprinkle a little more flour and make the cuts. Spray thoroughly and bake. The cooking time depends on size of loaves. With these doses I got two loaves, and I follow these times: 15 minutes at 250°, 15 minutes at 220°, 10-15 minutes at 200 degrees. The last 5 minutes open the oven and allow the dumping of steam and the formation of the crust.
Posted on: Tue, 23 Dec 2014 15:01:36 +0000
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