110 g cooked potato
114 g buttermilk
150 g rye flour
340 g whole wheat flour
1 tsp salt
1 tsp instant yeast
1 tsp caraway seeds
1 Tbsp oil
2/3 cup water
I blended the potatoes with a hand blender so they would mix uniformly in the dough. Not a good idea, because the blender makes the potatoes very gummy. Hand mashing would be best.
The mashed potatoes, buttermilk, yogurt and 1/3 cup water are mixed together. In a large bowl the remaining dry ingredients are whisked together.
When first mixed in, the dough should be very stiff. As the dough is kneaded the moisture from the potatoes gets incorporated. The remaining 1/3 cup water is slowly added in over the 10 minute kneading.
|11:17 am: Ready for the first rise|
|1:12 pm: First rise is done nearly two hours later|
|1:14 pm: Ready for second rise|
|1:51 pm: Quicker second rise|
|2:04 pm: After rounding, resting and shaping|
|2:22 pm: Super fast proofing|
|2:23 pm : Into the pre-heated cast-iron pan|
|3:26 pm: Is that oven spring?|
|This was the first time I used a vertical slash on a round loaf. Whoa!|
|Slicing very wide loaves is not easy|
We shared some of the bread with the in-laws. We liked the taste, mildly rye and caraway seed - like.
Date: Sept 24, 2011
Recipe: Adapted from Potato Rye Bread from Laurel Robertson's book, 'The Laurel's Kitchen Bread Book'
Flours: Whole wheat, rye
Bread specific ingredients: Potato
Sweetener used: None
Liquid: Buttermilk, water
Comments: I need to blog promptly so I can write useful notes about the baking experience. I think I said that a few blog posts ago too. Sigh.