potato-bread.md

title	excerpt	tags	pre-ferments	final-dough	method
Roasted Potato Bread	Potatoes add an incomparable softness and flavor to sourdough breads. This recipe is an adaptation of a formula of the same name in Hamelman’s <i>Bread</i>, converted from yeasted to sourdough development. Roasting the potatoes concentrates their flavor, while the increased hydration and overnight proof create a tangy, tender crumb.	potatoes high hydration Hamelman high levain %	name ingredients Levain item weight percentage T85 Edison flour 170 100 item weight percentage water 212 125 item weight percentage liquid starter 34 20	name ingredients Final Dough item weight percentage T85 Edison flour 433.5 75 item weight percentage 100% whole-grain rye (Tabor Bread) 144.5 25 item weight percentage levain 381 56 item weight percentage note yellow potatoes, roasted 187 32.4 25% of total flour weight item weight percentage water #1 315 48 item weight percentage water #2 34 5 item weight percentage salt 18 3.1	day steps 1 time instr 20:00 Prepare levain. Rest 16 hours. day steps 2 time instr 09:30 Roast potatoes (with skin) at 400°F or until soft. Mash and allow to cool. time instr 10:30 Autolyse flour, levain, and water #1. time instr 11:00 Add potatoes, salt, and water #2. Slap-and-fold for 5 minutes. time instr 11:20 Begin bulk fermentation. time instr 11:40 Fold. time instr 12:00 Fold. time instr 12:30 Fold. time instr 13:00 Fold. time instr 14:00 Shape dough into boules or batards, and place into floured, lined baskets. time instr 15:45 Place dutch oven into oven and preheat to 500°F. time instr 16:30 Tilt basket to drop bread into dutch oven. Score bread and place in oven. time instr 16:47 Reduce oven temperature to 460°F. time instr 16:50 Remove lid from dutch oven. time instr 17:05 Remove bread from oven. Rest on cooling rack for at least two hours.