Sourdough bread with garlic, potatoes and Provencal herbs

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

Ingredients

Wheat sourdough 100% moisture active 300 grams
Mashed potatoes 200 grams
Wheat flour 1 grade 420 grams
spelled 130 gram
water 250 grams
fine sea salt 14 grams
vegetable oil b / s 2 tbsp. spoons
provencal herbs 2 tsp
garlic 1 medium tooth
dry yeast 1 gram

Cooking method

  • Sourdough fed 5-6 hours before kneading 50 * 140 * 140.
  • Dough.
  • Sourdough bread with garlic, potatoes and Provencal herbs Boil the potatoes, make mashed potatoes. Add oil, herbs and garlic to the warm puree. Leave to cool. Mix the leaven, water, flour, with yeast added to it. Knead the rough pasta and leave for 20-30 minutes.
  • Sourdough bread with garlic, potatoes and Provencal herbs Add puree and salt to the dough. Knead. The total batch was 15 minutes. The dough is very soft, spreading.
  • Sourdough bread with garlic, potatoes and Provencal herbs Round the dough with oiled hands. Put in a container, which is also greased with oil. Fermentation 1.5 hours. Stretch-fold once in the middle of fermentation.
  • Sourdough bread with garlic, potatoes and Provencal herbs Mid fermentation.
  • Sourdough bread with garlic, potatoes and Provencal herbs Before molding.
  • Sourdough bread with garlic, potatoes and Provencal herbs Divide the dough into two pieces. Form two loaves of any shape. Place seam side up in the basket.
  • Sourdough bread with garlic, potatoes and Provencal herbs Proofing under the foil for 1.15-1.30 hours. Turn the blanks onto baking paper. Make incisions. She baked in a dish with a lid, preheated with the oven to 240 degrees, the first 15 minutes under the lid. Then I removed the lid, reduced the temperature to 180 degrees and baked until tender. My total baking time was 40 minutes. If the bread begins to brown a lot on top, then cover with foil.
  • Sourdough bread with garlic, potatoes and Provencal herbs
  • We take it out, cool it on a wire rack, cut it and eat a fragrant bread.
  • Sourdough bread with garlic, potatoes and Provencal herbs

The dish is designed for

2 rolls

Time for preparing:

4 hours

Cooking program:

oven, mixer

Note

The bread recipe is taken here unchanged 🔗.

Rada-dms
I am dying from your breads simply - here is a gift from a person and an incredible flair for dough !!!
Gala
Very good!
ang-kay
Ol, well, she drove me straight into the paint! : girl_red: Thank you for such words. : a-kiss: On our forum, everyone is very talented!
ang-kay
Galinka!
Rada-dms
ang-kay, listen, I sincerely, if I don’t like it, then I will not say anything, but here I cannot be silent !! I would have dug into the crusts and crumb, pick out some of the crumb and feed it to my husband. A crust of olive oil, herbs, and just a mug (a simple one from childhood) of cold spring water ... mmmm! Now you can imagine how I love good bread !!!
ang-kay
Olga,I do not doubt the sincerity.
Quote: Rada-dms
Teppa can you imagine how I love good bread !!!
It is not for nothing that they say that a person is fed only with a crust of bread and water. And if the bread is delicious, then really nothing else is needed. : girl-yes: You cut off a piece all day and chew without anything.
Sonadora
Angela, I don't even want to say anything. You can look at such bread endlessly.
MariS
Quote: Sonadora
You can look at such bread endlessly.

Angel, and I am delighted with your loaves - how beautiful they are!
Can you imagine how delicious and crispy the crust is?
ang-kay
Marina, Manyasha!Thank you girls for the praise!

Praise, praise! I am pleased to! And the more the better!

MariS
How can you not praise, when you can not take your eyes off the picture. If you are near, then you can't tear your teeth from the loaf (until it's over)
ang-kay
Marina, that's for sure!
echeva
SPELTA is one of the types of spelled .... we do not have it in sight ... what to replace for your recipe? maybe for whole grain wheat? (available)
ang-kay
Evgeniya, you can use whole grain wheat flour.Everything is correct.
Svetlana Filatova
but if you bake in a bread maker, it will work out ??? With my oven ... nerves are the same
ang-kay
Svetlana, I think that it will turn out on the longest program there is. And I would add another half a gram of yeast for insurance ..
Svetlana Filatova
Quote: ang-kay
half a gram of yeast added for insurance ..

half tea spoons? you can probably come up to give to French. dough, which is 3.5 hours with kneading, and then for baking 1.1-1.20.
And the number of products is either halved ?? There 2 loaves came out.
ang-kay
Svetlana, put 1.5 grams in total on the whole amount of dough. This is more than half a teaspoon. Raw dough is obtained for this portion of more than 1300 grams. I don’t know what weight your bread maker is designed for. You can take half or 70 percent of the recipe norm. French bread mode will do.
Nikusya
Eh, God gives ricks to the little people, the little pens are not crooked, rightly growing, exh! Right away ... Okay, I'll go and train to be friends with the leaven, Angela, tell me what leaven is your beauty!
ang-kay
Ilona, handles are ordinary, like everyone else's. But thanks, of course, for the praise!
Quote: Nikusya
tell me on what leaven your beauty!
I have "eternal". Grown on rye, and then overfed on whole wheat wheat.
Nikusya
Sauza
The bread will turn out beautiful) ruddy and with a crispy crust)) the taste is very original, I liked it. The only thing, it seemed to me a bit too much water for my flour (my first grade flour is not of very good quality and there is no spelled - I just put 550 grams of premium flour). The bread has huge holes inside
Sourdough bread with garlic, potatoes and Provencal herbs
Sourdough bread with garlic, potatoes and Provencal herbs
ang-kay
Olga, thanks for sharing your experience. The water needs to be regulated according to your own flour, although I seem to try to make everything clear. Gluten can be purchased and added a little to flour to improve its quality.
Sauza
Quote: ang-kay
Gluten can be purchased and added a little to flour to improve its quality.
I have panifarin. Are they not the same?)
ang-kay
Not the same thing, but 0.5-2% of it per kg of flour is also possible.

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