Cheesy Potato Rolls (and ciabatta)
I made Pizza on Sunday, and had about a pound of grated cheese left. we also had potatoes, so I decided to combine the two!
the combination was very pleasing! I had a preferment going for 20 hours, about 10 of them in the fridge. I made the dough with 2 or 3 mashed potatoes. I cut off individual pieces, then flattened them, put the cheese on the middle, and rolled them up. In the end, they had a hole in the middle, with a layer of cheese in the middle. their texture was very good, I added about a tbs of olive oil and milk each as well, which might have helped. I think the potatoes and cheese mixed well. Sorry for the bad pictures!
P.S. made my first successful Ciabatta! (successful as in an open crumb). I used this recipe: http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread.
Comments
alright, my pre-ferment was pate fermente (sp?).
1 cup of flour (bread or AP)
1 cup water
1/4 tsp yeast
1/4 tsp salt
a bit of vinegar.
dash of sugar.
in the final dough, I added:
2-3 potatoes, mashed
2 cups of flour
1/2 a cup of bran flakes (just to get more fiber in it)
1/4 cup warm milk
1 to 2 tbs olive oil.
1-1/2 tsp of salt and yeast each.
enough water to incorporate the potatoes into the dough.
then, I just added flour until it was the hydration I wanted it. I didn't want it too sticky, because I was going to do a lot of shaping. knead, let it rise 1 hour, punch down, give it one more hour, then shape. proof in fridge (I proofed about 2.5 hours). baked at ~340 for 40-45 minutes. the crumb was a lot more open then you'd expect!
good luck with your bread, and post pictures when you make it! :)