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Roasted Potato Bread
| |
American Metric |
|
Pâte fermenté |
|
King Arthur Special Flour |
7.24 # |
3.29 kg |
|
Water |
4.68 # |
2.13 kg |
|
Salt |
0.14 # |
0.06 kg |
|
Yeast |
0.13 # |
0.06 kg |
|
Final dough |
|
Potatoes, roasted |
4.98 # |
2.27 kg |
|
King Arthur Special Flour |
1.48 # |
5.22 kg |
|
King Arthur Whole Wheat Flour |
1.28 # |
0.58 kg |
|
Pâte Fermentée |
12.19 # |
5.54 kg |
|
Water |
7.59 # |
3.45 kg |
|
Salt |
0.34 # |
0.15 kg |
|
Yeast |
0.16 # |
0.07 kg |
|
Yield |
38.00 # |
17.29 kg |
|
Overall baker's % |
|
King Arthur Special Flour |
18.72 # |
93.60 % |
|
King Arthur Whole Wheat Flour |
1.28 # |
6.40 % |
|
Water |
12.27 # |
61.35 % |
|
Salt |
0.48 # |
2.40 % |
|
Yeast |
0.29 # |
1.45 % |
|
Potatoes, cooked |
4.98 # |
24.90 % |
|
Unit Weight |
1.50 # |
|
- This bread begins with a Pâte Fermentée of 12# 3 oz. It can be mixed separately or cut from a lean dough mixed earlier.
- Mix final dough. In spiral mixer: 2-3 minutes on 1st speed and 2-3 minutes on 2nd speed. Desired dough temperature: 76°-78°F.
- Bulk fermentation of 1 1/2 hours, with a fold after 45 minutes.
- Scale at 1 1/2# and lightly preshape. Rest covered for 15-20 minutes.
- Give final shape and proof approximately 50-60 minutes, in proof box, 60-90 minutes at 75°F.
- Bake with steam at 435°F (225°C) for approximately 35 minutes.
Note: For pan loaves, bulk ferment total of 45 minutes with no folding.
Source: King Arthur Flour
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