Potato bread

Category: Sourdough bread
Potato bread

Ingredients

Wheat sourdough 100% 200 BC
Wheat flour 440 BC
Potatoes (boiled, pureed) 250 g
Salt 13 g
Milk 100 g
Butter 20 g

Cooking method

  • Knead the dough from the declared ingredients.
  • Put in heat for lifting.
  • At the end of the process, shape the bread
  • Bake for 10 minutes at T = 240 * C with steam,
  • and 20-25 minutes at T = 220 * C
  • Cool on a wire rack.
  • Potato bread


Tumanchik
Natulya, the cut is hard to see, but it looks like a ciabatta? What do you think?
ANGELINA BLACKmore
Quote: Tumanchik
looks like a ciabatta
Irish, there are not so many big holes when compared to ciabatta.
The crumb, this bread is pretty.
ANGELINA BLACKmore
For those who have not yet decided to grow a leaven, I will give a yeast version of the recipe:
* Wheat flour (high quality) - 540 g.
* Potatoes (boiled, grated) - 250 g.
* Pressed yeast - 16.5 g.
* Water - 100 g.
* Salt - 13 g.
* Milk - 100 g.
* Butter - 20 g.
Tumanchik
Quote: ANGELINA BLACKmore
The crumb, this bread is pretty.
and which one to taste - such as rubbery (I love this taste) or tiny?
ANGELINA BLACKmore
Quote: Tumanchik
or tiny?
Ir, it is not crumbly or rubbery. I won't even find a suitable term.))) Well, try baking and then you will describe to us how it can be called)))
Tumanchik
Quote: ANGELINA BLACKmore

Ir, it is not crumbly or rubbery. I won't even find a suitable term.))) Well, try baking and then you will describe to us how it can be called)))
well! current I have rye sourdough. I don’t want wheat. I only love sourdough bread, but yeast pastry
ANGELINA BLACKmore
And I’m on wheat sourdough baking directly from the MRU ...... Why didn’t I bake it .... So delicious. did not even expect.)))
belockka
ANGELINA BLACKmoreThere are a lot of your recipes here when you just have time to bake. I took it to the bookmarks, I liked the recipe, you need to eat the old potatoes, they are only mashed and good. And I really love such nostril breads. Yes, thanks for the translation into yeast, while I didn't make the leaven
Svetlana1333
Quote: ANGELINA BLACKmore

For those who have not yet decided to grow a leaven, I will give a yeast version of the recipe:
* Wheat flour (high quality) - 540 g.
* Potatoes (boiled, grated) - 250 g.
* Pressed yeast - 16.5 g.
* Water - 100 g.
* Salt - 13 g.
* Milk - 100 g.
* Butter - 20 g.
Oh!!! Thank you very much !!!
and I drool all over and I don't know how to get out of the situation without leaven !!
now I'll try
ANGELINA BLACKmore
Quote: belockka
Yes, thanks for the translation into yeast, while I did not make the leaven
belockka, but not at all ... But I advise you to grow the leaven right from all my mental strength))))) This is something ... a miracle! For my delight in sourdough, even an epithet has not yet been invented, that's how much nDraviTsTSa she is to me)))
ANGELINA BLACKmore
Quote: Svetlana1333
Oh!!! Thank you very much !!!
Good luck to everyone who found this calculation useful.
Svetlana, and the desire to acquire leaven has not yet appeared? From the energy that is here at the forum and the inspiration with which the sourdough specialists told about this wonderful product - I personally could not resist. I grew up and cherish my "assistant" with deep gratitude to those who generously share their experience and all the wisdom of working with leaven here.
Svetlana1333
Quote: ANGELINA BLACKmore

Good luck to everyone who found this calculation useful.
Svetlana, and the desire to acquire leaven has not yet appeared? From the energy that is here at the forum and the inspiration with which the sourdough specialists told about this wonderful product - I personally could not resist. I grew up and cherish my "assistant" with deep gratitude to those who generously share their experience and all the wisdom of working with leaven here.
I still haven't dared to make sourdough ... there is no bread maker ... so experiments in an electric oven or a cartoon ...
ANGELINA BLACKmore
Quote: Svetlana1333
I didn't dare to start a leaven yet ... there is no bread machine
My leaven has been living for the second year already, and HP has appeared only recently.
Sourdough CP is not needed. It doesn't matter where the bread is served. Whether it will be a slow cooker, oven, Russian oven or frying pan.
Pamper yourself, indulge yourself - make yourself a starter. There will be no regret for sure. Although the path to high-quality, beautiful, tasty bread is thorny. But it's worth it.
Svetlana1333
I agree with you 100% ... I will study and you can link where to start ...
ANGELINA BLACKmore
Quote: Svetlana1333
but you can link where to start ...
I like this forum
"Eternal" leaven
ANGELINA BLACKmore
Svetlana1333
Thank you! I'll go read
ANGELINA BLACKmore
Quote: Svetlana1333
I'll go read
Don't be lost. See your starter with tea.

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