I used mostly fresh milled flour except for a small amount in the levain.
The blue potatoes were par boiled and then roasted before being pulsed in my mini food processor.
It’s funny that I had some Einkorn grains sitting in my pantry for a while and I forgot to use them. Now I’m in love with the flavor it adds and it grinds up very soft and fine without sifting.
The addition of the potatoes, ricotta cheese and the soft Port Salut made this the softest bread I’ve made in a while. The crumb was moist and open and flavorful.
This was mixed with my Ankarsrum and oven-baked the next morning with steam.
The dough temperature was 75°F, and I let it bulk proof at 75°F until it reached around 55% rise in my proofer. Total time of bulk fermentation from when the starter was added was 5 hours.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover.
Let it sit at room temperature (I used my proofer set at 75°F) for around 5-7 hours or until the starter has almost doubled. I like to use the starter as soon as it has peaked.
Tangzhong Directions
Add the water to the whole barley flour in a small saucepan and cook on medium-low until the starches gelatinize and it starts to thicken. It should be like wallpaper paste when done. Remove from the heat and cool until it’s about room temperature. I have started putting it in an ice water bath to cool it quicker, and it’s kept it’s loose consistency this way.
Roasted Blue Potatoes
After roasting the potatoes until they are nice and soft, place them whole in the food processor if using, and pulse until you get a smooth potato mixture. I like to use the potatoes with the roasted or baked skins and leave them in when pulsing, or if you prefer a less rustic bake, peel the skins off the potatoes before using.
Main Dough Procedure
Note: I use an Ankarsrum Mixer, so my mixing order is slightly different from that of a KitchenAid or other mixer. Add all the water to your mixing bowl except for about 1/4 of the water. Add all the flour to the bowl and mix on low for 1 minute, until it forms a shaggy mass. Cover the mixing bowl and let it rest for 25 minutes. Next, add the levain, Tangzhong, ricotta cheeses, and most of the remaining water (as needed), and mix on medium-low speed (about speed 4) for around 15 minutes. Let it rest for another 20-25 minutes. Now add the salt, potatoes, and the remaining water if needed, and mix on speed 4-5 until you have a nicely developed, smooth dough. Don’t be afraid to mix longer. I have found that upfront gluten development is key if you want a nice open crumb. Now you can either add the cheese and mix on low until incorporated or wait until your third set of folds to laminate the dough and add the cheese that way.
Remove the dough from the bowl and place it in a lightly oiled bowl or proofing container, and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for.
Do a set of coil folds after 30 minutes, and a second one 30 minutes later, and then one set of stretch and folds 30 minutes later. It’s important to build the layers of gases by doing the coil folds.
Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. (Note: the % rise amount is a guide and with experience you will be able to tell when your dough has finished the initial bulk. You should see nice bubbly dough on the bottom and sides, and the dough should be jiggly). Finish shaping and place the dough in your banneton, bowl, or on a sheet pan, then cover it to keep it airtight.
When you are ready to bake, preheat your oven to 500°F an hour beforehand and prepare for steam. When ready to bake, score as desired. Prepare your oven for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf. I pour 1 cup of boiling water into the pan right after I place the dough in the oven. I then lower the oven temperature to 450°F and bake until they are nice and brown, and the internal temperature is at least 205 – 210°F.
Take the bread(s) out of the oven when done and let them (it), cool on a baker’s rack for as long as you can resist.
