One in all my favourite methods of constructing wholesome potatoes is to partially boil them in salted water after which toss them in olive oil with some spices. Then, I place them on my pellet smoker till they’re good and crisp with a barely smokey taste. They’re adequate to eat by themselves. I made a decision to arrange some purple candy potatoes on this vogue and had sufficient left over to make use of on this bread.
I really like utilizing Guinness in bread and what higher to enhance the flavour than fresh-milled Danko rye and potatoes! I additionally added some fresh-milled Butler’s Gold entire wheat.
The entire wheat was milled in my MockMill 200 and sifted with a #30 drum sieve, then re-milled and sifted with a #40 drum sieve. The Danko rye was solely sifted as soon as with the #30 and milled twice.
Butler’s Gold is a contemporary arduous crimson winter wheat with a light taste and excessive energy, 15.5% protein.
Many occasions I’ll mash the potatoes however I made a decision to place them in my mini-food processor and pureed them this time.
The dough was combined utilizing my trusty Ankrusrum and open-baked with steam.
This was baked as a big miche weighing a complete of 1655 grams earlier than baking.
I actually like how this one turned out. The purple candy potatoes mixed nice with the Guinness. The crumb is reasonable with a pleasant thick crust, excellent to carry pastrami or to eat with some cheese or hummus.
System
Levain Instructions
Combine all of the levain elements collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has virtually doubled. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Most important Dough Process
Be aware: I take advantage of an Ankarsrum Mixer so my order of blending is barely totally different than if utilizing a Kitchenaid or different mixer. Add all of the Guinness to your mixing bowl besides the 70 grams of water. Add all of your flour to the bowl and blend on low for a minute till it types a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – Half-hour. Subsequent add the levain, salt, honey, potatoes, and half the remaining water and blend on medium-low (about pace 3) for a couple of minutes till the water is absorbed and switch the pace up a few notches for a couple of minutes till the dough begins to come back collectively. Let it relaxation for an additional 20-Half-hour and add the remainder of the water provided that you are feeling you want it. Combine for an additional 8-10 minutes and till you could have a fairly utterly developed dough.
Take away the dough out of your bowl and place it in a evenly oiled bowl and do a number of stretch and folds. Make certain the dough is as flat as potential in your bowl/container and measure the dough in millimeters and take the temperature of the dough as properly. Based mostly on the chart from www.thesourdoughjourney.com, decide what % rise you want and make a remark. When you’ve got a proofer resolve what temperature you need to set it at and what rise you’re aiming for. If the dough is absolutely developed you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping place in your banneton, bowl, or in your sheet pan and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. I normally don’t depart the dough within the fridge for greater than 12 hours due to all of the recent milled flour however it’s potential to go longer which I did with this one. I let this one go 17 hours complete and the dough was properly fermented.
When you’re able to bake, an hour beforehand pre-heat your oven to 540 F and put together for steam. Let your dough sit at room temperature whereas the oven is warming up. When able to bake, rating as desired. Put together your oven for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the temperature of the oven to 450 F for a miche or 455 F for smaller particular person loaves. Bake till they’re good and brown and the inner temperature is no less than 205 – 210 F.
Take the bread(s) out of the oven when executed and allow them to cool on a baker’s rack for so long as you may resist.
