|white bread Flour||250 grams||8.83 oz||25.00%|
|mutigrain rye flour or light rye flour||250 grams||8.83 oz||25.00%|
|spelt flour||250 grams||8.83 oz||25.00%|
|all purpose flour||250 grams||8.83 oz||25.00%|
|stater at 100% hydration||200 grams||7.06 oz||20.00%|
|salt||19 grams||0.67 oz||1.90%|
|water||650 grams||22.95 oz||65.00%|
|roasted mashed sweet potato||300 grams||10.59 oz||30.00%|
|toasted walnuts||200 grams||7.06 oz||20.00%|
- Total Flour Weight:
- 1000 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
mixed starter and flour, autolysed for 30mins to 1 hour. french fold for 3 mins. add salt and french fold for 3 mins. rest for 30 mins. add in sweet potato and walnuts. leave for 3 hours. shape into boule let proof for 1 and half hours or retard in the fridge overnight. baked at 450 F for 20mins in a dutch oven. further baked for 10mins after removing the cover.
yes, 200 gram starter is correct. thanks for your interest Cielkaye.
I tried this last night. The dough was too wet, so I had to add quite a bit of flour to be able to shape. Also, it was too much dough for one bread, I wouldn't have fitted in my dutch oven. I had to make two smaller loaves. Other than that it tastes really good :)
That's a heck of a big loaf! Sounds like a nice combo of flavours with the mix of flours, potato and walnuts! I'll add it to the list :)
Just found this page and after seeing the awesome bread i joined.
would love to try this one.
Can this be mixed in a mixer or just by hand?
and for the french fold for 3 mins? do you fold for 3mins non-stop?
You could use a mixer for pretty much any recipe but it is much more satisfying to do it by hand. Using a mixer, it is possible to over-work the dough which is just about impossible by hand.
The 'french' method is a kneading technique that uses a more vigourous handling of the dough and it is faster at developing the dough than the 'normal' push-roll-turn method that a lot of books espouse. There are heaps of videos out there that demonstrate how to do it. The method seems to have been popularised by Bertinet a french baker living in England and it is also known as the Bertinet method. And, yes, you would apply the technique for three minutes (or however long it needs for the dough to develop) non-stop.
Good luck with your projects.
ok i will give this a go and post a picture of my results
I know its been a while since you posted this, but I tried a version of your bread this weekend with great success. I used roasted butternut squash and toasted pumpkin seeds instead of sweet potato & walnuts but it worked really well and everyone loved it. A definite keeper, thank you so much for the inspiration. Would have loved to post a photo, but it got eaten much too fast!
hi M, very glad you tried and it went well!!.. of course a picture would be lovely :)
I am curious as to why there is such a spread in the autolyse time. How would I know whether to autolyse for 30 minutes or 35 minutes or 45 minutes or an hour?
The timing is not critical. Nothing is going to 'go wrong'. All it is doing is giving some time for the flour to absorb the liquid and for the gluten reactions to start before adding the salt. You will find that the texture and handling properties of the dough change quite significantly just by sitting there.
It probably should be at least 20 minutes but other than that, whatever suits your schedule, though obviously you probably shouldn't leave it for hours.
Good luck with your projects.
Hello, Can you tell me when you add the water. I would assume that you would add it with the flour but it doesn't say. Thank you