Roasted Potato Bread
The addition of roasted potato gives this bread amazing texture and flavour.
- Makes : 10-12 |
- Difficulty: a little effort
- Prep Time : 17:25 hours |
- Cook Time : 0 mins
½ C (125 ml) strong bread flour
½ tsp (2,5 ml) salt
¼ tsp (1,75 ml pr 1 g) dry yeast
½ C (125 ml) roasted potato (roast 1-2 potatoes depending on size)
¼ C (60 ml) wholemeal flour
95 ml tepid water
1 tsp (5 ml) salt
½ tsp (2,5 ml) instant yeast
1 Tbsp (15 ml) picked fresh rosemary (optional)
½ C (125 ml) paté ferment (above)
In a medium-sized bowl, mix all of the ingredients by hand until everything comes together. Cling wrap tightly and leave the bowl for 16 hours to ferment at room temperature.
Preheat the oven to 170 ºC and roast the potatoes in their skin for ±45 minutes. Once soft and cooked all the way through, remove the skin and roughly chop into cubes.
Add the water to a mixing bowl and then add the yeast. Let this stand for 5 minutes. Mix the salt with the flour and add it into the water/yeast mix. Start mixing the ingredients together by hand and slowly add the paté ferment in stages over a period of 9 minutes. At the 10th minute, add the roasted potatoes and picked rosemary. Mix until fully incorporated into the dough.
Place the dough into a large, greased mixing bowl for final proving or until its almost double in size.
Once proved tap out on to a well-floured surface and knock down the dough, folding the dough over itself 5 times. Then place back into the greased bowl and cover once again to prove until doubled in size.
Pour out the dough on to a floured surface and shape and slash the top (you can be creative as you want).
Preheat the oven to 230 ºC.
Sprinkle the dough with a bit of water to dampen slightly, then place into the oven and bake for 15-20 minutes.
Once dark amber in colour remove from the tray and place on a cooling rack.