Mr. Potato Bread
From jo_jo_ba 9 years ago
- 2 days to make
- Serves 32
AKA the International Bread of Mystery - nigella seeds with Indian flavours, black sesame seeds originating in Africa, Mediterranean thyme and rosemary, South American potatoes and 100% Canadian wheat and rye team up with my backyard wild yeast in this multi-step, slow rising boule. Read more The wait is more than worth it! See less
Ingredients
- 300 g red-skinned potatoes, cut into 1” cubes shopping list
- ¼ cup olive oil, divided shopping list
- 410 g sourdough starter (100% hydration and recently fed starter) shopping list
- 452 g whole wheat bread flour shopping list
- 395 g all purpose flour shopping list
- 100 g rye flour shopping list
- 475 ml water shopping list
- 5g black sesame seeds shopping list
- 10 g nigella seeds 10 g (also known as kalonji seed in Indian cuisine) - or 5g cumin seeds + 5g (extra) black sesame seeds + 2g oregano shopping list
- 1 tbsp dried rosemary shopping list
- 2 tsp dried thyme shopping list
- 15 g salt shopping list
How to make it
- Heat the oven to 430°F.
- Put potato cubes in baking tray and mix in 3 tablespoons of olive oil.
- Bake potato at for 15 minutes. The potato will only be partially baked. Set aside.
- Mix starter, flours, water, seeds, herbs and the rest of olive oil together until it forms a shaggy ball. Cover and let autolyze 25 minutes.
- Sprinkle salt over the dough and mix with the dough hook on medium speed for 5 minutes.
- Add the potato cubes and mix at a low speed until incorporated (I actually found this easier to do by hand with a bowl scraper).
- Leave the dough in the bowl, covered, for 1 hour, then stretch-and-fold and leave 1 more hour.
- Cover and refrigerate overnight.
- Shape the dough into 2 boules and put into proofing baskets or bowls.
- Let stand at room temperature for 4 hours, until risen by about half.
- Heat the oven to 550°F (or as high as the oven will go) with a deep pan of water in the bottom.
- Turn the loaves onto parchment-lined sheets and immediately place in the oven. Mist with water.
- Turn the temperature down to 430°F and bake for 30-40 minutes, rotating the trays halfway through.
People Who Like This Dish 2
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