LAmourette - Potato Bread

Mr. Suthep Chaijirakorn (Chef Nun)
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
1
00h 09
00h 45

Preparation Time: 9 – 12 minutes

Proofing and Resting Time: 90 – 100 minutes

Baking Time: 45 – 50 minutes

Outcome: 1 Loaves

 

 

Tools needed: Mixer including bowl, kitchen scale, bowl, baking tray and 3 ice cubes

Ingredients and Method

Ingredients

  • 28 g L’Amourette
  • 250 g Wheat flour (Type 550)
  • 28 g Rex Bavarian Dark
  • 3 g Instant yeast
  • 208 g Water, approx.
  • 83 g Potatoes, chopped

Method

  1. Mix all Ingredients, except chopped potatoes, with a spiral mixer for 3 minutes slow and 6 minutes fast. Add the chopped potatoes for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 28°C.
  2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 25 - 30 minutes.
  3. Scale the dough into 600 g pieces and mould the dough slightly round. Cover the dough pieces and start the intermediate proof for 20 minutes.
  4. Mould the dough pieces long with pointed ends. Roll the dough pieces in rye flour and wrap in flour dusted dough towels.
  5. Allow the dough to final proof for 45 - 50 minutes. At ¾ proof, if you press your finger in the dough and it comes back halfway it’s ready to bake.
  6. Remove the dough pieces from the flour dusted dough towels and place onto a greased baking tray.
  7. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
  8. The oven should have a temperature of 230°C when you put the loaves in. Turn the dough pieces before loading then decreasing to 160°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
  9. Bake the loaves for 40 - 45 minutes.
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