August 11th, 2012

Potato rolls with Lievito Madre

Kartoffelbrötchen Summer holidays are the time in the year when we eat a lot of rolls. Rolls are the most important component for our relaxed breakfast on sunny (or rainy) summer mornings. And when our holiday home kitchen has a real oven, the rolls for breakfast are of course homemade. I love to test new recipes during this summer times.

And what are better recipes for holidays then overnight recipes? And so I played around with the Lievito madre. To prevent the dough of getting to sour, I reduced the amount of the preferment. That resulted in a slightly sour taste which fits nicely to the mashed potatoes and creme fraiche I added to the dough, too. The potatoes and creme fraiche creates a soft and fluffy crumb, and keep the crust a little bit lesser crisp then of other rolls, but I like them like that. They taste just great!

Potato rolls with Lievito Madre

  • 50g Lievito Madre
  • 60g Creme fraiche
  • 350g flourType 550
  • 150g mashed potatoes
  • 150g Water
  • 10g Salt
  • 2g fresh yeast

Dissolve the yeast into the water and add the mixture to the other ingredients in a big bowl (about 5l). Mix all ingredients for the dough and let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough overnight (8 – 10 hours) at room temperature.

The next morning: Heat the oven with the baking stone to 225°C. Divide the dough into pieces of about 85g each. Shape into rolls. Wet their surface and roll them into sesame or poppy seeds. If you like leave some of them plain.

Proof for 40 min.

Slash them lengthwise and bake at 250°C for 20 min with steam. Open the oven door to release the steam and bake for another 5 min on convection mode to get a crispy crust.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

Print Friendly

10 thoughts on Potato rolls with Lievito Madre

    1. Stefanie August 11th, 2012

      @Micha: Das Phänomen kenne ich :-D Die Brötchen haben eine ganz wollig-weiche Krume, die mir sehr gut gefallen hat.

      Reply
  1. My Italian Smörgåsbord August 12th, 2012

    mamma mia che belli! these are simply stunning, as everything you bake, really. lievito madre? do you prefer that to 100% hydration sourdough? I find it more difficult to feed, but looking at these rolls maybe I should rethink it…

    Reply
    1. Stefanie August 13th, 2012

      @My Italian Smörgåsbord: At the moment, I prefer the Lievito madre, but this sourdough is new and so I love to play with the new “toy” :-D I still have my 100% hydration starter in the fridge.
      Feeding is a little bit annoying because I always have to knead the Lievito madre instead of stirring fastly, but on the other hand I can use it directly from fridge without another round of feeding, perfect for baking spontaneously (like some loaves of Kanelfläta :-) )

      Reply
  2. Connie November 15th, 2012

    Hi Stefanie, I couldn’t wait until I posted about these potato rolls with lievito madre I baked for BBD 54: they are amazingly delicious! Thank you for testing and sharing this with us. The taste of the lievito madre is so soft and the oven spring is so good to watch.
    One question about the lievito madre: do you feed water and flour for the rest of the time or do you add some honey and oil to revive the taste?

    Reply
  3. Mr Ginger January 31st, 2014

    Ganz tolle Brötchen: Außen knusprig, innen soft. Experimentiere gerade mit Lievito madre. Stückgare war in meiner kalten Küche zu kurz, näxtes Mal Ofen und 30 Grad. Leider stört mich die Säure der Crème fraîche (Alnatrura) total. Wodurch könnte ich sie ersetzen? Danke für einen kurzen Tipp

    Reply
    1. Stefanie January 31st, 2014

      @Mr Ginger: Wenn dich die Säure stört, kannst du die Crème fraîche durch ca. 40g Süße Sahne ersetzen. Oder du nimmst 40g Wasser und 20g Butter, dass ändert zwar etwas das Aroma, schmeckt aber auch sehr lecker.

      Reply
  4. nika March 11th, 2014

    Wunderbar! Ich experimentiere momentan ebenfalls mit Kartoffelbrot und -brötchen und habe erst kürzlich die enorme Wirkung von Honig und Hefe-Bakterien erleben dürfen.

    Auf Deinen Blog bin ich durch den brotdoc gekommen und werde gleich heute die Livieto madre als erstes ansetzen und ein Kartoffelbrot damit backen.

    Liebe Grüße, nika

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>