Tried peter reinhart's Potato Rosemary Whole Wheat Bread in his book <Whole Grain Breads> today.
The color turns out interesting, because of the potato water I think.
Really into this book recently...The soak technique makes whole wheat taste less like 'whole wheat'...although i really love the 'roughness' of whole wheat. More importantly, it saves a lot of time during baking day as the texture has already beening forming during soaking and the biga.
Getting interested in seeing how it will turn out to incorporate other vegetables like green pepper...tomato...corn...peas...
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I really love the colour! Putting potato water is not something that I have tried and I keep forgetting to tell hubby to save me some when he boils potatoes. You did a great job! I hope it tastes wonderful!
It's the first time I try with potato water. I was very happy with thsi color. btw i made another one within a pan and that one doesn't have this deep color
I bake breads from WGB often (having a micro-bakery), and do like his pre-dough technique. I agree, the long fermentation softens the otherwise a bit too "healthy" whole wheat taste.
The Potato Rosemary Bread is a great bread. (I make it with a starter, less sweetener, and less yeast, since I bulk ferment the dough overnight in the fridge).
Happy baking,
Karin
I love that book. I made with starter as well.
I want to transfer his recipes into overnight ferment as well, easier for week day book.
Can lt wait to see the inside. We love potato in bread. Well done and happy baking
Already in my stomach:)
It tastes stronger (which i prefer) on the second day. I will make it again
Ella, I do that with almost all my breads, it's much easier for my schedule to do most of the preparation the day before I bake. Reduce the amount of instant yeast in the final dough from 7 g to 5 g, that works very well, and take it out of the fridge 2 hours before shaping.
Karin
yeah and that gives the bread stronger tastes.
Thanks Karin!
... and it's got me craving some potato rosemary bread!
I haven't tried potato with a whole wheat loaf yet, and you've inspired me to get it on the "must do" list sooner rather than later.
Thanks!