Pain à la Pomme de Terre

So, this is my first attempt at writing english „in public“, and also my first participation in the famous and attractive

Bread- Baking Day # 52

And I’m a little nervous about getting everything right, as is often the case with first times.

„French Bread“ brought Baguette to my mind, of course, already having baked that with great success following the famous book from famous zorra. But shouldn’t it be something not altogether copied, but a little inventive? So I tried sourdough baguette, but that wasn’t too impressive.

Croissants, were next on the wish list, and I did these as can be seen below

Croissants mal drei

– and gave them away (as also can be seen below)

Now the deadline is nearing and as always in times of need I looked for help and inspiration in a book.

And found – Pain à la Pomme de Terre

Bread à la Potatoe

The recipe was (says my book, a Time&Life volume from the 80ies) originally published during the french revolution by Madame Mérigot „La Cuisinière Républicaine“ – a collection of potatoe-recipes.

Now, action!

First step- cook the potatoes. Lucky me, there are exactly so many left as needed, of the kind I use for mashed potatoes.

Meanwhile, dissolve the yeast in part milk, part water, add the salt and „Backmalz“ (maybe this would translate as „baking malt“ and I use this instead of a sugary component to improve the workings of the yeast, also it does add a nice touch of flavour).
And the flour sits ready for further happenings in its large bowl.

Now, the potatoes are peeled and a little mashed, the yeast works nicely, and it is time to put everything together. So the potatoes, the yeast-mix, and more milk-water join the flour in the mixing bowl.

Flour with potatoes
bubbling yeast-mix

And I start kneading and folding, an kneading, and folding, and still more kneading and folding, and then I set the dough, which is very moist, to rise- there are still a few very small potatoe pieces visible, but my goodwill to deal with them has come to an end.

The dough rises fast, and (being occupied otherwise, not having calculated on such fastness) I fold it frequently with semolina-covered hands, and let it rest (and rise) again.

Finally I cover a baking sheet with semolina and put half of the dough in roughly bread-shape upon it, three quick snaps with the scissors and immediately in the stove.

Ten minutes later:

a peek in the stove

The rest of the dough I knead again, work some maize semolina under, let it rise again and shape 12 rolls out of it.

The bread comes out of the stove, the rolls go in.

And the results smell and look nicely, and as always, waiting till everything has cooled enough to be tasted is very hard to do.

a basket full of rolls

The hard facts:

500g potatoes, cooked, peeled and slightly mashed

500g wheat flour type 550 (what would be used for white bread)

500g wheat flour type 1200 (darker bread flour)

300ml milk

300ml water

30g yeast

2 teaspoons salt

Baking: Bread, 220°C , 40 minutes, after 10 min open once to let out steam

Rolls: 220°C (with circulating air),  20 minutes.

doesn´t look too bad

and now I´ve got 12 rolls and one nice loaf of bread.

Bon appétit!

3 Gedanken zu “Pain à la Pomme de Terre

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