2/22/10

potato bread...

same recipe, but different shapes and flavors...

I've been having fun making different kinds of bread recently. It's amazing how different ratios of flour and water affect the bread's texture and structure.

For this recipe, I play around with shape and flavor. The one on the top is potato-cheddar-chive bread, and the one on the bottom is potato-rosemary-garlic bread. The potato starch makes the bread a pleasing tenderness, while the biga gives a bold flavor. The recipe is from this book, it's the book I definitely recommend if you want to learn how to make bread.

Ingredients:
(adapted from The Bread Baker's Apprentice)

for the biga
- 1 1/4 cups unbleached bread flour
- 1/4 tsp instant yeast
- 1/2 cup water, room temperature

for the potato-rosemary-garlic bread
- 3/4 cup biga
- 1 1/2 cups unbleached bread flour
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp instant yeast
- 1/2 cup mashed potatoes, warm
- 1/2 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, chopped
- 2 tbsp roasted garlic, chopped
- 1/2 cup milk

Preparations:

for the biga
1. Mix all ingredients together in a mixer on low speed for a minute with the paddle attachment.
2. Switch to the dough hook, mix on medium speed for 4 minutes or until the dough is soft and pliable.
3. Transfer the dough to a greased bowl, cover with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
4. Degas the dough, cover with plastic wrap and chill overnight.

for the potato-rosemary-garlic bread
1. Remove the biga from the fridge and cut into small pieces. Cover with plastic wrap and let sit for an hour to take off the chill.
2. Mix all ingredients in a mixer on low speed for a minute with the paddle attachment.
3. Switch to the dough hook, mix on medium speed for 6 minutes or until the dough is soft and supple.
4. Lightly oil a large bowl and transfer the dough to the bowl, cover with plastic wrap and ferment for 2 hours.
5. Divide the dough into 2 pieces, shape each piece into a ball. Place them on a baking sheet lined with parchment paper. Mist the dough with spray oil and cover with plastic wrap.
6. Proof for an hour or until doubled in size.
7. Brush the dough with olive oil, then score.
8. Bake at 400 degrees for 15 minutes, rotate and continue baking for 10 more minutes or until the internal temperature register at least 195 degrees.
9. Cool them down before slicing.


7 comments:

bake in paris said...

Both are just as appertizing.... a great baking to kick start the week!

Sawadee from Bangkok,
Kris

Dragana said...

Beautiful breads! You are a true artisan.

Vanillaorchid said...

น่าทานมาก ๆ เลยค่ะพี่ทิพย์ ว่าแต่มันบดนี่ใช้จากมันฝรั่งธรรมดาก้อได้ใช่มั้ยค่ะพี่ทิพย์ เพราะแถวบ้านอุ้มมีแต่มันฝรั่งธรรมดาขายน่ะคะ

Thip said...

ใช่อุ้ม...ใช้มันฝรั่งนี่ล่ะ พรุ่งนี้พี่เดินทางแล้ว ตื่นเต้น

Thanks, Dragana.

I love the rosemary one, Kris. :)

Vanillaorchid said...

ตื่นเต้น ๆ แทนพี่ทิพย์เลยค่ะ เดี๋ยวอุ้มอีเมล์ไปหาน๊าพี่ทิพย์

Carolyn Jung said...

Beautifully soft, poofy potato rolls. I could seriously eat a dozen of those. ;)

Phuoc said...

Oh the potato, garlic and rosemary bread looks delish and I can imagine it to taste wonderful as well. Especially straight from the oven with some good ol' extra virgin olive oil. Mmmm..

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