Around 1:00 pm in the afternoon, add to your mixer:
| Ingredient | Volume2Loaves |
Standard2Loaves |
Metric2Loaves |
Bakers % |
| Sourdough Starter-166% |
2 cups |
18 oz |
510 g |
46.1 % |
| Water |
1 cup |
8 oz |
226 g |
20.5 % |
| Evaporated Milk |
½ cup |
4 oz |
113 g |
10.2 % |
| Brown Sugar |
3 TBSP |
1.5 oz |
42 g |
3.7 % |
| Mashed Potatoes |
½ cup |
4 oz |
113 g |
10.2 % |
| Melted Butter |
3 TBSP |
1.5 oz |
42 g |
3.8 % |
| Whole Wheat Flour |
1 ¼ cups |
5.3 oz |
150 g |
13.6 % |
| Bread Flour |
6 cups |
27 oz |
765 g |
69.1 % |
| Salt (add after autolyse) |
4 teasp |
.8 oz |
22 g |
2.0 % |
| Total Dough Weight |
4 lb 6.1 oz |
4 lb 6.1 oz |
1987 g |
179.4% |
| Total Flour Weight |
2 lb 7.1 oz |
2 lb 7.1 oz |
1107 g |
100.0 % |
| Total Water Weight |
1 lb 9.1 oz |
1 lb 9.1 oz |
711 g |
64.3% hydration |
Mix together on a medium speed, all ingredients except salt, just until incorporated, this takes about three to four minutes. Then allow the dough to autolyse (rest) for 20 minutes.After autolysis, add the salt and mix dough on low speed for one more minute. Now let the dough bulk ferment (which means the first rise after mixing) for about 6 hours.
After bulk fermentation, pour out the dough onto a lightly floured surface and knead a couple of times, then gather into a ball. Divide the dough into approximately 2 pieces weighing a little over 2 lbs each. Shape and place in bannetons and cover with plastic bags. Refrigerate the dough overnight. In the morning take out the dough one by one 30 minutes apart. Allow the dough to proof for one to two hours or until done proofing.
I will submit this to Susan’s Yeast Spotting at Wild Yeast. If you haven’t seen Yeast Spotting yet, check it out! http://www.wildyeastblog.com/category/yeastspotting/
You did a good job as usual. Love it, love it, love it!!!!
It looks amazing, wow!
(I am pretty new, and this is my first comment, but I am a great fan of your work
)
Too bad this didn’t make it to BBD but I’m so glad they did make it to YeastSpotting. Beautiful, as usual!
This looks really good, and I’d like to try making it. One question, though: Are you sure you list the right amount of water? It seems like the dough would be really dry with only 226g water to 915g of flour. I any event I don’t see how the ingredients listed give a 64% hydration dough. Are you counting on the starter being rather wet? Or on the mashed potatoes being rather wet? Am I just confused?
Thanks!
Hi Matt, look at the total water weight and the total flour weight at the bottom of the table. Yes the starter is really wet and don’t forget the milk. Teresa
My starter isn’t that wet, so that’s the main source of confusion. I have it figured out now. Thanks for answering my question!
Thanks Matt, It was my fault, I neglected to put the hydration of the starter in the table, I fixed that. Teresa
This looks really yummy! I’ve been looking for a sourdough-potato bread and this one looks fabulous. I’m going to give it a try this afternoon.
Hi Susan
I really wanted to make this bread this weekend (I’ve been making so many intensely-flavored (some might say weirdly intense) breads recently that I knew I needed to make something more plain and homey or my family would revolt and revert to Purchasing Bread – horrors) but I think the copy of your recipe I printed had the left side of the ingredients cut off – so for example, I couldn’t quite tell if you meant a 166% percent hydration starter (by the way, isn’t that really really wet?).
At any rate, came here today to remedy my print, and somehow, on my monitor, the left side is still off. Clearly others have not had this problem. I wonder if you could just tell me the hydration percentage for the starter – I think I can figure the rest out. Thanks for all! Polly