Friday, November 6, 2009

buttermilk potato bread

This bread has a nice scent of potatoes. I put some oregano on top before baking it, after Papa Wall's recommendation, and the smell coming out of the oven is amazing.


For the biga:
1/2 cup bread flour
1/16 tsp instant yeast
1/4 cup water, at room temperature

For the dough:
1 3/4 cups bread flour
1/3 cup plus 1 tsp potato flour
1/2 Tbsp vital what gluten
3/4 tsp instant yeast
1/2 cup water, at room temperature
1/2 cup buttermilk, at room temperature
1 tsp sugar
1 1/2 tsp salt


Combine all the biga ingredients until smooth. Cover the bowl tightly with plastic wrap and let sit until tripled and filled with bubbles (~6 hours).

Whisk the bread flour, potato flour, yeast, salt, and sugar.

Whisk the water, buttermilk, and eggs. Add biga.

Mix wet and dry ingredients until you form a ball that easily comes off the sides of the bowl.

Let rise in a bowl covered with plastic until doubled in volume.

Form a loaf by doing the business-letter-fold and rolling the dough. Put the loaf in a tall, bread baking pan.

Preheat one hour before putting the bread in. Let dough rise for an hour under plastic again.

Put some oregano on the bread before baking.

As soon as you put the bread in the oven, toss some water in there to make steam. Quickly close the oven door.

Let bake for half an hour or until golden brown.

Let cool and enjoy.

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