44.4% Wholemeal Potato Rosemary & Cheese loaf

Thanks Benny ,10 hours to go before i make  those.knots.

This loaf should be interesting as i upped the Rosemary to 2% as it looked sparse when i added just 1%. Grated the cheddar and butter into the mashed potato to add that to the dough which was then added at 20%.

regards Derek

Hi Christi always happy to share. I worked this formula out but its slightly out because i hadn't allowed for the amount of cheese and butter originally! so at the end i have the revised formula  taking into account what it should be for 800g of dough

I first soaked 200g of wholemeal flour that i had with the 270g of water that was going to be required for this dough whilst i prepared the other things i was going to be usingI.

I boiled a couple of potatos then mashed them with butter and cheese whilst still hot my aim was for 90g of potato (20%), butter 9g (2%),  grated cheddar 45g  (10%).  salt 9g (2%). liquid  malt 9g (2%). chopped fresh Rosemary 9g (2%). compressed yeast 9g (2%) and the rest of the plain flour 250g.  I added the Rosemary right at the end and was worried it could be too much  but no it was fine and wonderfully aromatic as it turned out

The dough was mixed by hand on the bench and bulk fermented for two hours  or just under, it felt quite silky  no doubt from the melted cheese and potato which was added when sufficiently cooled this also allowed the wholemeal to steep for longer.

The dough was taken handed up and given 10 minutes rest before dividing into four pieces rolled out and plaited i lined the cold Romertoph with baking paper and placed the plait in there to proof inside a plastic bag and for the first time i soaked the Romertoph lid. at 3/4 proof i washed the top of the dough piece with a boiled cornflour  paste wash and sprinkled a mixture of poppy and white sesame seeds. i had the gas oven  up to   500 C as the Romertoph was going in room temp. i kept the lid on and the temp up for the first 15 minutes then removed the lid for the completion of the bake.

A tip for the potato mash it is easy to make a larger amount at the same ratio and just weigh of the required amount for the dough, and use the rest for a snack, i used to love cheesy mashed poatoes and sausages as a kid   

 flour 100%

salt 2%

malt 2%

yeast 2%

potato 20%

butter 2%

chedder cheese 10%

fresh rosemary 2%

water 60%

 total percentages = 200% 

if you divide the amount of dough you require by 200 it will give you the value of 1% then you just apply that to each ingredient,

               so if you wanted 800g of dough   divide by total percentages  200  and 1% value would be = 4g

 flour 100%                                    400g

salt 2%                                             8g

malt 2%                                            8g

yeast 2%                                          8g

potato 20%                                     80g

butter 2%                                         8g

chedder cheese 10%                      40g

fresh rosemary 2%                          8g

water 60%                                   240g

 regards Derek

Thanks Ian i was very good and it all went very quickly perfect accompaniment to the Black bream we caught just recently. not a crumb left  and the cinnamon knots also did the disappearing trick too.