Vanessa asked for beginner frindly recipes and so reminded me that it s about time to post such another beginner recipe . And so I started to create a recipe which can baked without a lot equipment. And that I could use up the potato flakes which I had in the cupboard since christmas is a bonus point!
Potato flakes are great for beginner breads because they can bind a lot of water so the bread will be moist without struggling with sticky dough. You can either order them online or use organic instant mashed potatoes which contains mainly potato flakes plus salt and some spices (I used the one from Alnatura).
For some extra flavour I added a Pâte Fermentée and a stale bread soaker made from toasted stale bread. This adds a lot of roasting flavour to the bread.
And if you a new for baking, here some extra advices:
- keep about 5% of the water while kneading the dough and add it in small increments. By this you can balance the varying water binding capacity of the flour.
- If you do not own a proofing basket you can place the bread in a well floured tea towel and put it so in a bowl
- Creating steam while baking is essential for a good oven spring and well browned crust. You can either
- heat a metall bowl and drop in some ice cubes or water
- or bake the bread covered with a oven proof pot or in a dutch oven
- If your crust is not crisp enough, you can let the bread cool down and then bake it for another 15 min at 250°C. That creates a super crisp crust!
Potatoe Bread (not only for Beginners)
yields 1 bread of 800g
- 125g flour Type 550
- 85g Water
- 1g Salt
- 1g fresh yeast
Stale Bread Soaker
- 65g stale bread
- 150g boiling water
- 215g flour Type 550
- 100g rye flour Type 1150
- 60g potato flakes (I used the instant mashed potatoes from Alnatura)
- 8g Salt
- 125g Water
- 10g fresh yeast
- 10g Butter
- Pâte Fermentée
- Stale bread soaker
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for at least 12 hours.
For the soaker toast the stale bread and cut it into small cubes. Mix with boiling water and let it soaker for 1 hour. Stir until there are no bread cubes visible.
Now mix all ingredients and let the dough rest for 30min (autolysis). Knead the dough with hands for about 10 – 15 min to middle gluten development. The dough should be soft but not sticky.
Let the dough rise for 1 hour
Now form a loose ball. Let them relax for 10 min.
Then start forming the loaves. Flatten the balls a little bit and start to fold the dough in the middle. Repeat until a springy ball has formed. Turn it upside down on the seam and roll between your hands to smoothen the seam and to create more tension on the surface (in this recipe is a picture How to form ). Place in a proofing basket or in a bowl lined with a tea towel.
Let rise for 1 hour.
In the meantime preheat the baking stone at 250°C in the oven. If you have no baking stone, use a baking tray instead.
Prior to baking transfer the bread from the basket on a peel or a thin chopping board. Slash the bread in a criss-cross pattern.
Put the bread in the oven, throw a handful of ice cubes on the bottom of the oven and bake for 10 min on 250°C. Then turn the temperature on 200°C and bake for another 30 min. 10 min before the end of baking, open the door shortly to release the steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.