Bread with potatoes, garlic and Provencal herbs

Category: Sourdough bread
Bread with potatoes, garlic and Provencal herbs

Ingredients

Wheat leaven 300 g
Mashed potatoes 200 g
Wheat flour, premium or 1s 420 g
Spelled or premium flour 130 g
Warm water 250 g
Salt 14 g
Olive oil 2st. l.
Provencal herbs 2 tsp
A clove of medium sized garlic 1 PC

Cooking method

  • Boil crumbly potatoes, drain, mash.
  • Mix the starter culture with water and flour and leave for 30 minutes.
  • Combine olive oil with Provencal herbs and garlic squeezed through a press. Warm up in the microwave or just heat on the stove, but not until hot, but only warm and mix the resulting mixture with mashed potatoes.
  • Now mix everything together and add salt. Knead until smooth.
  • The dough is sticky, but pleasant to the touch.
  • Leave for 2 hours in a greased container. During this time, you need to fold the dough three times, and this is every 30 minutes.
  • Now we shape the bread. It can be round or oval, as you like.
  • We leave for proofing. Some are in the basket, some are simply on paper, as it is convenient for you.
  • Proofing will take 2 - 2.5 hours before increasing by 2 - 2.5 times.
  • We make cuts and bake at 240 ° C with steam for the first 10 minutes. Reduce the temperature to 200 * C and bake until dark golden brown.
  • Bread with potatoes, garlic and Provencal herbs
  • When baking, this bread inflates like a ball, so do not worry if it starts to "blur" when you transfer it from the basket to the paper, the dough is very soft.

The dish is designed for

one large bread or 2 small

Note

Very tasty and aromatic bread according to Janina's recipe - Janinka123 from say7 forum.
The recipe is here 🔗
Baking almost unchanged, only took half for a sample.

Arka
Oh what a crumb !!!!!!!!!!!!!!!!!
Do you need to make cuts at the end of the proofing, right before baking?
I feel that I will have to grow wheat sourdough ...
Or will it work on rye too?
Viki
Arka, Thank you!
And how it smells !!! ... aaaaa
Make cuts a second before planting in the oven, otherwise the get will blur and it will be offensive.
What kind of rye? You haven't grown a wheat one yet? I was sure that it had already happened!
Arka
Do not hit me
I tried, but it didn't bubble at all, so I gave up trying
Viki
Quote: Arka

Do not hit me
Okay, let's put it off for now.

So you need to overfeed the rye. We begin to feed wheat flour for 1 part of sourdough and 1 part of wheat flour and water. And so three times, avoiding peroxidation. Doubled - we feed.
After such overfeeding, we get weak and smells like ate and ate. A couple of idle feeds and the smell will be strong.
Arka
Let's take action, chief!
Lozja
My grape leaven will ripen ... and how will I take white bread to bake!
fray zayac
hmm ... why did it turn out with a clear sourness ... so it should be?
Bread with potatoes, garlic and Provencal herbs
Peppercorn
I baked this bread ... everything went great ... only when mixing water-sourdough-flour, I added a spoonful of water somewhere else ... after which I had this mixture for about an hour in HP ...

And then potatoes-oil-spices ... I also poured salt there ... and here the scales let me down ... I halved the recipe, I needed 7 grams of salt ... I bring the scales to zero and pour - I pour it - I pour it .... and there everything is zero ... although I already began to doubt ... I took off the glass, sprinkled the salt so ... minus plus went quickly ... in general, then I put the glass down, then took off the stand and put it down again and then got completely confused and got it is not clear how much, but it seemed to me that there was a lot of salt, I threw a little, but it was already pouring in spice and butter ... and so it happened - there is a lot of salt ...

I am very upset .... the bread is excellent, the smell was just drooling ... the consistency is wonderful - airy, moderately moist, everything is wonderful ... but it is soooo salty ...

This is science for me ... I won't measure small weights from scratch anymore ... it's better to put a glass and add it ...eh ....

Bread with potatoes, garlic and Provencal herbs

I will definitely repeat the recipe ... but be careful ...
Tatok
And I overdid it with salt (but otherwise, it turned out very tasty.the husband was satisfied
Tatok
Bread with potatoes, garlic and Provencal herbs here is what I have) baked in a duck
Viki
Tatyana, yes he is just a hero! High turned out
Handsome !!!
Tatok
Thank you! I am just learning)
Trishka
Good afternoon, Vika!
Tell me, if this bread is baked not on sourdough, but on ripe (old) dough, what is the best?
Viki
Quote: Trishka
how is it better?
And now we will calculate how it will be more convenient:
The sourdough recipe contains 300 g. Of these, 150 are flour and 150 are water. Let's try to replace it with ripe dough, in which 125 g of flour and 85 g of water per serving.
If we take the whole serving, then we are missing only 25 g of flour and 65 water. Let's just add them when mixing. And then we get: for 1 portion of ripe dough we need: flour 420 + 25 = 445 g and water 350 + 65 = 315 g. You can also reduce the salt by 2 g.
It turns out something like this
Trishka
Thank you ... Vikochka!
We will try . How to bake I will report.
Papazol
This bread has become my favorite. Only I do not use wheat, but rye sourdough. It turns out a universal bread that can be eaten with butter and cheese, or simply with borscht. Thanks for the recipe!
Viki
Quote: Papazol
This bread has become my favorite.
Admin, it's nice that you liked the bread. Thank you for your attention to the recipe!
Katko
Papazol, are you replacing 300 g of wheat sourdough with rye? or something else?
I only have semi-finished rye, I don’t bring wheat ...
Once I tried to feed a spoonful of a semi-finished product with 100 psi of flour per 100 water and in bread, nothing turned out so cool
vasiliska
Many thanks to the author Probably I would never have dared to bake such bread But he is such a handsome man and with such a composition that you can choke on saliva))). True, I confess that I did not have wheat sourdough ... But I did have rye according to Ch. Robertson. In short ... I added 100 grams of rye and 200 "Robertsonian". Do not judge strictly) This is my first bread that was successful. The bread was baked a month ago. I grew the leaven, but somehow friendship with it did not develop (And here you are) My husband is happy! I'm glad! Thanks again to the author !!!!
Bread with potatoes, garlic and Provencal herbs
Olj4ik
I baked bread with French sourdough (more water was needed). I liked it very much! Thank you!
Deer
Is it possible with pressed yeast? Well, I can't get sourdough. no matter how she put it, it is covered with mold, it can be seen cold to her.
Olj4ik
So that's the whole purpose so that on leaven. I've been baking this particular bread for 3 weeks already - everyone likes it.

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