Specialty Potato Bread, made easy, same day - Artisan style
Вставка
- Опубліковано 1 лют 2022
- This same-day potato bread recipe is simply amazing. Professional, Artisan results, easily achieved, in your own kitchen, during the same day! Start in the morning and have amazing fresh potato bread for dinner - with Ivo's recipe, it really is that easy - enjoy!
Gear used in the video:
Amazon.ca - Ricer amzn.to/34dnmgO
Amazon.com - ricer amzn.to/34qdgca
Amazon.ca - bread proofing basket amzn.to/347wmUP
Amazon.com - bread proofing basket amzn.to/3rngxSI
Amazon.ca - flour amzn.to/3sclBID
Amazon.com - flour amzn.to/35Eb3u9
Ivo’s Artisan Style - Potato Bread (Same day)
Note: Recipe makes 1 loaf - if you want to make 2 loaves, simply double the recipe 😊
Ingredients:
• 500 gm all purpose white flour (unbleached preferred) (sifted preferred)
• 200 gm mashed potatoes, at room temp or cold (do not use hot), seasoned with ¼ tsp salt
• 250 ml (gm) potato water preferred (just save your water after boiling your potatoes) (alternate, just use tap water)
• 11 gm salt (i.e. a slightly heaping 1 ½ tsp)
• 2 gm instant yeast (i.e. ½ tsp) (alternate, you can use regular yeast as well, just hydrate it first)
Method
• In a bowl, combine flour, mashed potato, and potato water. Mix till all incorporated. Cover and let stand 20 - 30 mins.
• Add the salt, fold it into the dough, then add the yeast and fold it into the dough. Squeeze the dough from end to end, then fold it over, and squeeze again from end to end. Continue this for about 3 mins, until the salt and yeast are evenly incorporated, and the dough gets smooth
• Then, pull one end of the dough and fold it over to the other side. Rotate the dough and do this again 3 mores times. Cover and let stand 20 - 30 minutes
• Grab one end of the dough and pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 8 - 10 times. Cover and let rests 20 - 30 minutes
• Grab one end of the dough and pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 8 - 10 times. Cover and let rest for ~5 hrs - the dough will double/triple in size
• Remove dough from bowl to a lightly floured surface. Lightly grab one end of the dough and gently pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 3 more times (which should be 1 complete revolution)
• Now shape the dough into a semi-tight, round shape. Do this by pulling the dough from the back, towards you, about 5 inches, on a clean surface. The front edge of the dough will “grip” the surface and begin to roll into a tight ball
• Rotate the dough and pull it towards you again. Repeat this 4 - 5 times. The dough should tighten up and be round
• Get you proofing bread basket and cover the inside all around, with semolina or regular white flour (to prevent the dough from sticking to your basket) Place dough in basket and cover. (note: if you do not have a proofing basking, then you can use a plastic cutting board - place some flour, or I prefer, oatmeal, on the cutting board, put the dough on top, and cover it)
• After 45 minutes, place your empty Dutch oven with lid on, into your oven and preheat it at 475 degrees.
• 30 minutes later, remove the Dutch oven (be careful as it will be very hot) and place the bread dough inside the Dutch oven, put the lid on, and bake at 475 for 30 minutes with lid on
• After the 30 minutes pass, take the lid off and continue to cook at 475 degrees for 15 - 20 minutes, depending on your oven, and depending on how dark you like your bread
• Then, remove the bread from the oven and let it cool on a cooling rack - avoid the temptation to cut into it right away, as the bread is still forming. It will make some “crackling” sounds as it starts to cool.
• After 30 minutes, the bread will still be warm, feel free to cut and enjoy…if you can wait longer, do so 😊
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
► Canada amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you! - Навчання та стиль
Ооо! Вы отлично знаете дело пекаря хлеба, это восхитительно!
Very nice to be able to make "artisan" potato bread same day. When I learned to make bread, a very very long time ago, what we were striving for was a bread with small bubbles, all even. Shock to me to learn that now we want big bubbles. it's all good.
That is beautiful bread, and was very interesting to watch. I have never heard of a proofing bowl, neat. You will have to show us what you do with your leftover stale bread.
I love making sourdough bread.
We do love a yeast bread now and then too. I especially love potato bread. I will be making your potato bread, It's beautiful and looks almost like sourdough that takes a few days to make. Love the crumb, it's so nice and open.
My favorite thing is there are no eggs in your formula. Thank you for this lovely demo. I'll be making it soon.
I've had such mixed results with potato bread. Like 50/50. Sometimes it'll come out super fluffy and amazing and other times it comes out dense. Will try out this recipe!
.... you're going to love it 👍👍
You did a fantastic job 👏 👍 🙌 will certainly give this a try 😀
I been doing bread in my life since i was a kid because my father was in bakery business but i had never mixed potato with flour , but once they mentioned that during the war they where mixing potatoes with flour because the shortage of flour . But I am going to try it for sure . One thing i wish to ask what material is made of the proofing plate or basket ? Usually i dont use nothing i put it on a stone . But some times I put it in dutch oven as well and exactly like yours . I like to experiment and see what will come out . In malta bread like that is a national history and part of our culture because ovens are still made of stones which are the best . Thanks for sharing .
That is called a proofing basket. Often used for sourdough or wet doughs, it gives a very nice shape
Oh yum. You are keeping me very busy. I’m working on my first sour dough bread. Going to try the potato bread next.
I have to laugh, I’ve been watching your wife’s sewing videos for a few years now. I had no idea!
I'm so happy to hear I'm keeping you busy :) :) :) Making sour dough bread is great and I also have a sour dough hybrid you may enjoy ua-cam.com/video/5NRccy54bBM/v-deo.html
Excited to try this🤗
That looks delicious
FANTASTIC!
Beautiful bread! Thank you!
Made this tonight and it was absolutely delicious, my family will be putting this as a regular in the rotation now.
Beautiful bread and excellent video. Thank you so much for sharing.
Have to try this bread. Thank you. Good video instructions.
Very nice
Not only your recipes, but you also are so wonderful, Ivo. Your enthusiasm (and smile lines ;) are encouraging. Can't wait to try this recipe with my daughter. Thank you. You are appreciated.
Thank you for such great feedback....just made my day 👍Your daughter is going to absolutely love making this with you😊😊
Laura is a lucky gal.
I can't wait to start making it tomorrow morning! Thanks a lot for all the tips! ❤
So glad you are going to make this bread.....you are going to love it 👍👍😊😊
I made it two times already! The second time it turned out even better!! I loved it! Thank you so much for the recipe ! I think it's the best bread I've ever got to make. ❤
@@MirelaDumitrachescu you just made my day!! So happy to hear this😊😊👍👍
good
Wondering if you could make potato bread with the gluten free caputo flour brand ?
...I will put that on my list :) Meanwhile, here is my potato bread recipe, using regular flour: ua-cam.com/video/YIdSCdG6jQw/v-deo.html
My definition of "simple" is much more simple.
If youre not making this bread than you are missing out.
Nham nham.
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Looks fabulous! Another must do recipe! Half for you and half for Laura? 🤣 I noticed you put the pan in the lower part of the oven - is that where it should go? And what was on the top shelf? Also, love your bread knife - where is it from?
Hi Beverly - the knife was a gift from a friend a few years ago and it's Tupperware brand, and surprisingly, super nice and my favorite bread knife. As for the bread, yes, I find it cooks much better closer to the bottom (2nd rack from the bottom) and as for what was on top, that was my pizza stone, which I store there and of course use to make my pizzas :) Hope you give this recipe a try - it's amazing and it was more like 3/4 for me and 1/4 for Laura :) :) :)
I’m ready to make some potato bread. Do you recommend putting a little diostatic malt in the mix as well
...you can add 1 - 2 TSP's......
Can you make some potato bread with the Caputo flour? Can I use potato water in the Caputo bread?
I believe you are referring to the Caputo Gluten free video, and yes, you can use potato water in that recipe and when I get a chance, I will make a GF potato bread :)
Can you clean your Dutch Oven with baking soda and vinegar, or is that how all of them look over time ?
I have only used hot water and dove dish soap and that is how it has aged over time :)
So you use 4 cups of bread flour
weighing the flour is much better (500 gm or 1.1 lbs) but if you do not have a weigh scale, then yes, you can use 4 cups :) Hope you give this recipe a try - its an amazing loaf of bread :)
Could the dough be put in the fridge overnight in place of the 5 hour rest?
I have not tried that with this bread but it should be fine as that will slow the rise - let me know how you make out👍
What type of potato is best suited for this?
my favorites are the yellow flesh/gold potatoes or the red ones......
Bread flavour was great, however it is doughy in the middle and very dark on the bottom. Any advice?
Yes...we can easily fix that 😊 Every oven is different , so I would suggest lowering the temp to 400 or 425 degrees F - that should make a positive difference for you. Cook 30 minutes lid on then monitor the cooking with lid off as it could take 15 minutes or possibly more. So happy to hear you made this bread and let me know how you make out next time👍👍
Is there any certain potato that you use?
I personally like to use yellow flesh potatoes or red potatoes 😊
Can you use the Caputo Fioreglut flour to make this gluten free??
I have not tried that yet, but theoretically, it should work
Can gluten free flour work with this
Hi Eileen - stay tuned to my video next week (on Wednesday) I will be making gluten free bread and it is absolutely amazing - seriously. Tastes like real artisan bread - you are going to love it so please stay tuned and look for next week's episode....once you see that recipe, you may not need to look for any others. As for this recipe, I have not tried it with gluten free flour, but it may need some modifications, so waiting for next weeks episode will be worth it. After you see it., let me know your thoughts :)
wtf is gluten free flour?
Lovely... but too dark...
Wow,
And this bread is vegan- no oil, no butter or milk.
Unbelievable!!!
Yeast is a micro organism, its alive
Have you tried making bread with almond flour? Have to watch the cholesterol.
Hi Catherine - I have not tried that yet...whole wheat flour is also a good choice while watching cholesterol