Monday, 7 October 2013

Roasted Potato & Rye Bread for #twelveloaves

The challenge for the #TwelveLoaves Baking Group this month is to make breads with root vegetables. I had picked up some lovely purple potatoes from the local farmer’s market so now all I had to do was figure out what kind of bread to make.

As luck would have it, David, aka the Rye King, of the Artisan Bread Bakers FB Group, enticed us to bake Roasted Potato & Rye Bread for the BOM (bread of the month).

So I decided to combine the two themes and submit the BOM to Twelve Loaves. Or, maybe I should say I made Twelve Loaves for the BOM. Take your pick, but I do hope you’ll enjoy this crusty and delicious Roasted Potato, Rosemary & Rye Loaf.



Roasted Potato, Rosemary and Rye Bread

David of HearthBakedTunes adaptation from Bread by Jeffrey Hammelman


Pate Fermente:

  • 9.6 oz Bread flour
  • 6.2 oz Water
  • 0.2 oz Salt
  • 1/8 tsp instant dry yeast

Final Dough:

  • 17.6 oz Bread flour
  • 4.8 oz whole grain Rye flour
  • 13.3 oz Water
  • 0.6 oz Salt
  • 1 1/4 tsp yeast
  • 8 oz roasted potatoes *
  • 2 -3 tablespoons chopped fresh Rosemary
  • 16 oz Pate fermente

* Note from David: Roast potatoes whole, do not cook them with oil and salt and seasoning. Trust me, because I made this with a friend and she roasted the potatoes with olive oil and rosemary and they became too crispy and the finished product was compromised.



Prepare the Pate Fermentee

Prepare the Pate Fermentee the day before you plan to make the bread. Add all of the ingredients in a medium bowl and mix using a wooden spoon or Danish dough whisk until just smooth. Allow the preferment to sit at room temperature for 16 hours.

Mix the Dough:

The next day, add all the ingredients to bowl of a stand mixer (except for the preferment) and mix at first speed for three minutes. While the dough comes together add the preferment in small chunks. Then mix on second speed for 4 minutes. The gluten will be moderately developed and the dough should be supple.



Bulk Fermentation:

Let the dough bulk ferment for 90 minutes, and complete one fold after 45 minutes.



Shape and Proof the Loaves:

Shape loaves into round boules or batards. Proof the loaves in proofing baskets or on parchment-lined baking sheets or a bread board for 45 – 60 minutes.

roasted-potato-rye-bread_106 roasted-potato-rye-bread_109


Score the Loaves:

Carefully turn the loaves out from the proofing baskets (if using) onto parchment paper sprinkled with cornmeal.



Score the loaves using the pattern of your choice. I got a little creative with my scoring this time mainly because the first score I made (a square around the top) was too small so I just added more slashes around the sides.



Bake the Loaves:

Preheat the oven to 450 degrees with a baking stone on the middle rack.  Alternately, you can bake the loaves in a La Cloche or other type of Bread Pot or Dutch Oven.

Slide the first loaf onto the preheated stone and spritz the loaf with water using a spray bottle. Spritz the loaf a total of 3 times during the first few minutes of baking. Bake the loaf at 450 until done (about 40 minutes). Rotate the loaf for even baking and remove the parchment paper to allow the bottom to bake through. It might be necessary to reduce the oven temp after twenty minutes due to the starch from the roasted potatoes.

Carefully remove the loaf from the oven and place it on a wire rack for cooling.

Repeat the baking process with the remaining loaf.  If you turned the oven temp down, preheat it again to 450 degrees F. before baking the 2nd loaf.

Slice and Enjoy!



I invited a friend over to help me taste test this bread. He’s originally from Eastern Europe. He took one bite and said  it reminded him of the bread he grew up eating. If you’re wondering why there is only one bread in the photograph, it’s because I sent the other loaf home with him to enjoy.



I’m sharing these loaves with:

BYOB - Il Cestino del Pane


Happy Baking!


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