Wheat Potato Bread
Around 1:00 pm in the afternoon, add to your mixer:
| Ingredient | Volume2Loaves |
Standard2Loaves |
Metric2Loaves |
Bakers % |
| Sourdough Starter-166% |
2 cups |
18 oz |
510 g |
46.1 % |
| Water |
1 cup |
8 oz |
226 g |
20.5 % |
| Evaporated Milk |
½ cup |
4 oz |
113 g |
10.2 % |
| Brown Sugar |
3 TBSP |
1.5 oz |
42 g |
3.7 % |
| Mashed Potatoes |
½ cup |
4 oz |
113 g |
10.2 % |
| Melted Butter |
3 TBSP |
1.5 oz |
42 g |
3.8 % |
| Whole Wheat Flour |
1 ¼ cups |
5.3 oz |
150 g |
13.6 % |
| Bread Flour |
6 cups |
27 oz |
765 g |
69.1 % |
| Salt (add after autolyse) |
4 teasp |
.8 oz |
22 g |
2.0 % |
| Total Dough Weight |
4 lb 6.1 oz |
4 lb 6.1 oz |
1987 g |
179.4% |
| Total Flour Weight |
2 lb 7.1 oz |
2 lb 7.1 oz |
1107 g |
100.0 % |
| Total Water Weight |
1 lb 9.1 oz |
1 lb 9.1 oz |
711 g |
64.3% hydration |
Mix together on a medium speed, all ingredients except salt, just until incorporated, this takes about three to four minutes. Then allow the dough to autolyse (rest) for 20 minutes.After autolysis, add the salt and mix dough on low speed for one more minute. Now let the dough bulk ferment (which means the first rise after mixing) for about 6 hours.
After bulk fermentation, pour out the dough onto a lightly floured surface and knead a couple of times, then gather into a ball. Divide the dough into approximately 2 pieces weighing a little over 2 lbs each. Shape and place in bannetons and cover with plastic bags. Refrigerate the dough overnight. In the morning take out the dough one by one 30 minutes apart. Allow the dough to proof for one to two hours or until done proofing.
I will submit this to Susan’s Yeast Spotting at Wild Yeast. If you haven’t seen Yeast Spotting yet, check it out! http://www.wildyeastblog.com/category/yeastspotting/
🙂
