the loaf
crumb
detail crust - cracks
detail crumb - rim
detail crumb - butterfly
I was searching for recipes, containing potatoes. And among others I found the 'Pane Montanaro' from dmsnyder.
I adapted it for my wants and did different attempts, this one is No 4.
My overall formula :
- Total flour - 535 g - 100 %
- WW, fresh milled - 120 g - 22.4 %
- AP (I: T55 french) - 300 g - 56.1 %
- Medium rye - 65 g - 12.15 %
- Pearled spelt - 50 g - 9.3 % (instead of WW berries, pearled spelt becomes more soft after coocking)
- Water - 381 g - 71.2 %
- Fresh yeast - 5.2 g - 0.97 %
- Seasalt - 10 g - 1.9 %
- Potatoes, cooked - 109 g - 20.4 %
- Seed starter - 20 g - 3.7 %
The day before baking :
cook ca. 120 g of unpeeled potatoes (I: with steam) for 30 mn, peel, and let cool down to warm, not hot.
Potatoe - Rye - Levain:
- Potatoes, peeled, warm - 109 g
- Medium rye - 50 g
- Water, tap - 70 g
- seed starter (I: rye @ 100 %) - 20 g
press / crush potatoes with a fork for mixing, do not use a machine!
24-26C / 75-79F for 15-24 h
Biga :
- AP (I: T55) - 100 g
- Weat berries, fresh milled - 25 g
- Medium rye - 15 g
- Water, tap - 70 g
- Fresh yeast - 1.2 g
12-14C / 53-7 F for 14-12 h
Hot soaker :
- Pearled spelt - 50 g
- Water - 200 g
bring to the boil, simmer for 20 mn, cool down, cover and put into fridge. For use sift and take the berries only.
Baking day:
Particial Autolyse :
- AP (I: T55) - 100 g
- WW, fresh milled - 95 g
- Water, warm - 110 g
mix and let rest for 1 h.
Final dough:
- Potatoe-Rye-Sourdough - 234 g
- Biga - 211 g
- Autolyse - 305 g
- AP (I: T55) - 100 g
- Fresh yeast - 4 g
- Water - 15 g
mix up to the point, where all these ingredients are integrated into a row dough, then add
- Seasalt - 10 g
- Water, warm - 20 g
knead on low speed up to nearly full developement of gluten, then add
- Pearled spelt-soaker - 146 g
knead on low speed until the berries are fully integrated in the dough.
bulk-f : 1.5 h
s&f : every 30 mn
shape : boule
placed with seam-side up in a linned banneton, well dusted with rice-flour to the linnen side and wheat-flour to the loaf-side. For isolation in a sealed plastic-bag.
final-f : in the fridge at 4-5 C / 39-41 F for 5-6 h
baking :
preheat the oven with pressureless steam until the oven-temp ist near 98C/210F, then scare as used and load into the oven seam side down
- 4 mn <= 98 C / 210 F steam only
- 10 mn <= 240 C / 465 F steam + convection mode (increasing temp)
- 15 mn 230 C / 445 F convection mode + bottom heat
- 10 mn 200 C / 392 F convection mode
- 20 mn 170 C / 338 F convection mode, removing steam several times by opening the door
- 20 mn in the oven with the door a bit open
let cool on a rack.
enjoy!
happy baking
rudi
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This looks and must taste amazing. Not sure how this differs from Daves formula but I am intrigued with using the potato in the levain and also using a biga.
Nice job.
Regards,
Ian
Yes, this bread is for the eyes AND for the stomach! ;-)
The main difference to Davids formula is, that I put the Potatoes into the levain and he into the final dough. The reason for my way is, that my friend, the one who made smoked flours for me, tested a Polish recipe with only potatoes in the levain, no flour, and he was successfull! I tried this but was not convinced. So I tested with potatoes AND a bit of rye-flour and that worked for me. The coocked potatoes bring and hold more moisture in the bread!
Biga is absolutely great! :D
Happy baking
rudi
That bread looks lovely - the cracked dark brown crust looks like a cracked shinny old leather.. well done!
Thank God, it looks only like 'shinny old leather'!
I like this crust! And cooling, this crackling crust makes the 'bread-song'. :D
Happy baking!
rudi