My colleagues and me used the sunny warm Friday last week to light a fire in our barbecue in our lunchbreak – probably for the last time this year. We grill all the left overs we had frozen the last times and spend a nice hour in our garden, relaxing after a long week. As a side dish we prepared potatoes which we roasted in the fire. We finished nearly everything, at the end there were only five potatoes left. I do not like to throw away good food so I take this potatoes home and put them into a bread.
I added roasted walnuts, whole wheat flour and some whole rye flour (just a little bit so that my stomach will not complain). As a preferment I chose Pâte Fermentée, which adds a nice flour. I put the bread with the seamside down into the breadform, so the crust will crack in an irregular pattern during the ovenspring. This made a delicious rustic bread, which fits perfectly to sunny days in the beginning of autumn.
Potato bread with walnuts
- 150 g flour Type 550
- 30g rye, freshly milled
- 70g wheat, freshly milled
- 175 g Water
- 2 g fresh yeast
- 5 g Salt
- all of the Pâte fermentée
- 230 g wheat, freshly milled
- 70g rye, freshly milled
- 450g flour Type 550
- 5 g fresh yeast
- 250 g potatoes, roasted in the oven
- 450 g Water
- 20 g Salt
- 200g Walnuts
Mix all ingredients for the Pâte fermente and proof it for 2 hour at room temperature. Then put the dough into the fridge for 12 hours.
The next morning: Roast the potatoes in the oven or barbeque or cook them. Mash the potatoes with a fork. Mix flour, water, Pâte Fermentée, yeast, water and salt and knead it for about 3 min at low speed, then 6 min on high speed until medium gluten development. Now add the potatoes and walnuts and knead for another 2 min
Ferment for 2 hours.
Form two breads and place them in brotforms with the seamside down.
Proof for 1 hour.
In the meantime heat the baking stone at 250°C.
Bake the breads for 55min with steam.
I send this bread to Yeastspotting, Susans weekly showcase of yeast baked goods.