Crusty Potato Bread / 天然酵母土豆面包

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Ingredients / 材料:

250 g White leaven
300 g Water at 20C/68F
25 g Honey
75 g Unpeeled potato, scrubbed and grated
500 g German #550 flour
10 g Salt

250克天然酵母
300克温水 20C/68F
25克蜂蜜
75克土豆，不去皮洗净后搓碎
500克德国#550面粉
10克食盐

Method / 做法:

Whisk the leaven with water, honey and grated potato in a large bowl. Combine the flours and salt. Mix the ingredients together to form a sticky mass. Cover with a cling film and leave for 10 minutes. Spread a teaspoon of olive oil on the work surface. Scrape the dough, working from the side of the bowl, on to the oiled surface. Knead briefly, 20 seconds, will be enough. Clean the bowl, and give it a light rub with olive oil. Return the dough to the greased mixing bowl. Cover and leave overnight in fridge.
Scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the center. Fold the other end back over it, so you have three layers. Pat it out again and fold it once more. This stretches the dough and aerates it. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. The most important thing to remember is that it's ready to shape when bubbles form in the dough. To check, slash the dough with a sharp razor. If this hasn't happened, leave the dough a further hour and check again.
Shape the dough into a ball. Cover and rest for 15 minutes. Dust a parchment paper or a towel and lay it on a tray. Use a flour-dusted, linen-lined basket if you have one. Shape the dough into a baton and place it seam-side up on the prepared paper or cloth. Cover and leave at room temperature until almost doubled, about 3-4 hours.
Preheat the oven to 220C425F. Turn the loaves on a floured baking sheet, so that any seams are now underneath. Make a cut a along the loaf's length. Bake for 25 minutes. Reduce the heat to 180C350F and bake for 45-55 minutes. Remove from oven and cool on a wire rack.

Details => Forum

天然酵母，水，蜂蜜和土豆碎放入搅拌盆内，搅拌均匀。加入面粉和盐拌成稍微粘湿的面团。盖上保鲜膜静置10分钟。台面抹上1小勺橄榄油，把面团延边刮出放到台面上，擀揉20秒钟。搅拌盆处理干净，抹上少许橄榄油，放入面团。盖上保鲜膜放入冰箱隔夜冷藏。
面团刮到抹了少许油脂的台面上，用手掌拍成40x20厘米的长方块。面团一端朝中心折入1/3，另一端也往中心折入 1/3。面团三折后再用手掌将其拍扁，再次三折。这样面团会更富有弹性且有助于混入空气。室温松弛1小时后重复三折的步骤，然后再松弛1小时，再重复三折步骤。用刀片在面团表面划开一道口，如果切面上布满了泡泡，那么就可以进行下一次。反之，就等多一个小时再检查是否发酵完成。
面团揉成圆球状，盖上保鲜膜松弛15分钟。烤纸或是布巾放在烤盘上，洒上面粉备用。如果有竹篮的话，可以套上布巾，洒上面粉。面团整成中棍，接口朝上放入备好的烤纸或布巾上。盖上保鲜膜室温醒3-4小时，直到其差不多双倍大。
烤箱预热至220C/425F。面胚翻放到洒了粉的烤盘上，现在接口就是朝下。延面胚长的一边划痕。入烤箱烘焙25分钟后，将烤箱温度调低至180C/350F，继续烘焙45-55分钟。取出后置于架上晾凉。

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"Crusty Potato Bread / 天然酵母土豆面包" is part of these categories:

Bread / 面包 (129)

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