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LAmourette - Potato Bread
Prep Time : 00h 09
Cooking Time : 00h 45
1
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 90 – 100 minutes
Baking Time: 45 – 50 minutes
Outcome: 1 Loaves
Tools needed: Mixer including bowl, kitchen scale, bowl, baking tray and 3 ice cubes
Ingredients
- 28 g L’Amourette
- 250 g Wheat flour (Type 550)
- 28 g Rex Bavarian Dark
- 3 g Instant yeast
- 208 g Water, approx.
- 83 g Potatoes, chopped
Method
- Mix all Ingredients, except chopped potatoes, with a spiral mixer for 3 minutes slow and 6 minutes fast. Add the chopped potatoes for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 28°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 25 - 30 minutes.
- Scale the dough into 600 g pieces and mould the dough slightly round. Cover the dough pieces and start the intermediate proof for 20 minutes.
- Mould the dough pieces long with pointed ends. Roll the dough pieces in rye flour and wrap in flour dusted dough towels.
- Allow the dough to final proof for 45 - 50 minutes. At ¾ proof, if you press your finger in the dough and it comes back halfway it’s ready to bake.
- Remove the dough pieces from the flour dusted dough towels and place onto a greased baking tray.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 230°C when you put the loaves in. Turn the dough pieces before loading then decreasing to 160°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the loaves for 40 - 45 minutes.