Potato and beer sourdough

donyeokl's picture
donyeokl

This sourdough thingy is really infectious... Have never baked so much bread before and have baked another now. A small, 400g loaf of potato and beer...

[img]http://i63.photobucket.com/albums/h157/donyeokl/Potatoandbeersourdough.jpg[/img]

[img]http://i63.photobucket.com/albums/h157/donyeokl/Potatoandbeersourdough1.jpg[/img]

Was too ambitious and cut the potato a little too chunky...

Happy Baking

Don

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northwestsourdough's picture
northwestsourdough 2006 May 3

Never heard of potato chunks, only mashed potatoes, but it is certainly an interesting idea. Your bread has a nice chewy, light, looking structure, a successful loaf it looks like, congrats,
Teresa

Another idea, what about the potato chunks with cracked black pepper ?

donyeokl's picture
donyeokl 2006 May 3

Hi Teresa,

I was asked to dice the potato but got a little lazy and cut them into small chunks instead...

You're spot on with the description of the loaf and tasted good when I toasted it with a sprinkling of cheddar cheese on the top.

So what have you been baking lately and black pepper in the bread? That's something to try....

Cheers...

Don

northwestsourdough's picture
northwestsourdough 2006 May 3

[quote="donyeokl"]
Hi Teresa,

I was asked to dice the potato but got a little lazy and cut them into small chunks instead...

You're spot on with the description of the loaf and tasted good when I toasted it with a sprinkling of cheddar cheese on the top.

So what have you been baking lately and black pepper in the bread? That's something to try....

Cheers...

Don
[/quote]

Welllllllll.......now that you ask! Yesterday I made sourdough crust pizzas. I was already working with a half wheat/white dough so I just used it, although for pizza I would have rather made a very wet white dough.
[img]http://www.restorides.com/~mom/bread/pizza2.jpg[/img]

And this is this mornings bake:
[img]http://www.restorides.com/~mom/bread/may2.jpg[/img]

I've been trying to get the slashes to open up and blossom more. I have been a little more successful but still have a ways to go. I have been using 500f degree oven for the first 5 minutes,then turned down to 425f for the remainder of the time. Put the rack on the lowest setting, steam bowl and tried to slightly underproof. I am getting better, just gotta keep trying!
I was trying all of this on the french loaf:
[img]http://www.restorides.com/~mom/bread/mayfrench2.jpg[/img][/img]

One end of the loaf did pretty good, but the other end had the slashes cut too deeply. The loaf is darker than it looks, just the camera and lighting.

I did some small loaves last weekend that had hot crushed red pepper and cracked fresh black pepper sprinkled on top, it was for the guys in my life. They love hot mouths.
Have a great day, TEresa

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