This bread is incredibly moist and makes the best garlic cheese toast ever. Imagine a twice baked potato... except it's bread. See the chunks of potato in there?
This dough was really wet... 94% hydration. Add in potato flour, potatoes, and onions, and you have a pretty touchy dough when it comes to holding its shape. So far, 80% hydration has been my limit before I can no longer get surface tension and slash the dough. I've been really spoiled with the breads I've been making lately, so I was a little too confident in my approach to this one.
Don't get me wrong. This bread is absolutely wonderful. The crumb is perfect. It's just that the shape of the bread isn't quite what I wanted. I'd actually like to try baking this in a the long clay baker I have... or maybe I should just keep working on getting the loaves to be more round.
Or... I could just say I meant it to be this shape! That's my story and I'm sticking to it.
Potato Onion Dill Bread Recipe
57 grams (by weight) warm water (105 to 115 degrees F)
1 tsp active dry yeast
450 grams unbleached bread flour
40 grams potato flour or potato flakes (not potato starch)
12 grams Kosher salt
1 tsp dill seed
1/2 tsp ground black pepper
369 grams room temperature water
100 grams red potato, simmered, diced into 1/4 inch pieces, and cooled
70 grams sweet onion, cut into 1/4 inch pieces
- Dissolve the yeast in the warm water. Let stand for 3 to 5 minutes.
- Whisk all of the dry ingredients in the bowl of a stand mixer together.
- Add the yeast/water mixture, the rest of the water, and then stir the ingredients with a large spoon or a dough whisk.
- Knead on low with the dough hook for about 5 minutes.
- Cover the bowl with plastic wrap, and let it sit for 20 minutes.
- Add the potatoes and onions, and fold the dough over them a few times to incorporate.
- Knead for one minute.
- Scrape the dough into an oiled bowl or bucket, cover, and allow to rise until doubled, about 90 minutes.
- Lightly flour a work surface and turn the dough out onto it. Divide the dough in half and lightly flour the top of each piece.
- Flour two small bannetons or towel lined bowls with brown rice flour.
- Form each piece into a ball, without deflating the dough, and place each into a bowl, seam side up. Cover with oil sprayed plastic wrap.
- Allow to rise for about 45 minutes, until just less than doubled.
- In the meantime, preheat the oven to 450 degrees F with two covered Dutch ovens heating in the oven.
- When the dough is ready, remove the Dutch ovens from the oven.
- Place parchment over the dough, and turn the dough over so that the parchment is on the bottom. Remove the bowl/towel, from the top of the dough. Lift the dough round, parchment and all, and place it gently into the Dutch oven. Cover, and place it in the oven. (At this point, you can slash the dough, carefully).
- Repeat with the second loaf.
- Bake for 20 minutes. Remove the tops from the Dutch ovens, lower the oven temperature to 375 degrees F and bake another 15 minutes, until the dough reaches an internal temperature of about 210 degrees F.
- Cool the loaves completely on a wire rack.
#TwelveLoaves October-Root Vegetables. Last month was all about farmers market vegetables. This month we are continuing to explore what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let's get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.
Let's see what our #TwelveLoaves bakers baked this month:
- Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess
- Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
- Carrot Bread by Rossella at Ma che ti sei mangiato
- Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
- Garlic Herb Mini Rolls by Kathya at Basic N Delicious
- Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
- Onion-Bacon Fantans by Holly at A Baker's House
- Parmesan Garlic Rolls by Alice at Hip Foodie Mom
- Potato Bread by Liz at That Skinny Chick Can Bake
- Potato Onion Dill Bread by Karen at Karen's Kitchen Stories
- Rustic Potato Buns by Heather at girlichef
- Sweet Potato Quick Bread by Renee at Magnolia Days