Mr Potato Bread

 Potato bread. 
Proved in a 400g round whicker banneton with linen lining for 13hrs at 4 degrees.
Cooked on a preheated baking tray at 250C for ten minutes then at 220 for a further ten minutes.

A couple of years ago, at the excellent Whitecross Street market, I bought a Tortano bread from The Power Station. This was a large ring shape and it had potato in it. The potato wasn’t obvious, but the flavour of the bread was exceptional.

I’ve dreamed of it ever since, buying it when I can, but that hasn’t been often. When I saw Dan Lepard had a recipe for potato bread in his book The Handmade Loaf, I decided to try it.

The recipe calls for honey and grated potato. This was my first long rise (prove) at such a low temperature (I usually prove my bread for about eight hours at about 15 degrees), and I was dubious it would work. My suspicions were deepened when I got the dough and it didn’t seem to have risen as much as my bread usually does. It had spring to it, and I tipped it out onto a preheated, polenta dusted tray (I always use Mermaid trays) and it still deflated slightly. I had two shapes on the go, one in a 400g round (which you can see above) and one in a 600g baton (which you can see in a minute). The slashes on the round one didn’t really have much effect and the loaf sort of burst out of one end. The recipe had called for a central fold, rather than slashes, but I hadn’t done this (tut, see what happens when you go off piste).

The baton shape I’d slashed on the top but also along one length.

Both breads rose beautifully, with a fabulous (I think anyway) crumb. The baton ended up being more successful in terms of loaf-look because of the beautiful fanning open of the long cut I’d made. I must warn you that this bread is just superb tasting. I had some for lunch with griddled peppers and a tomato salad. You can taste the sweetness of the honey, but not in an off putting way at all – even if you didn’t like honey I reckon you’d still love this. My boyfyhusband is currently eating his way through the second loaf whilst I remind him that it’s fodder for our daughter’s lunch box. I can’t even begin to think how delicious this bread would be if used for a bacon sandwich, with some chilli jam. Be warned.

The potato bread baton slash. Bootiful.

2 thoughts on “Mr Potato Bread

  1. Annalisa Barbieri

    I can really recommend it: the book and the bread. I only make about four or five of the recipes from THL, as the rest use yeast (which I don't seem to get on with). Let me know how you find it.

    Reply

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