I haven’t made this bread for a while, but once I had tasted it, I declared it one of my favorites. It was the first recipe I made from Jeffrey Hamelman’s “Bread”, which, from a technical standpoint, is the most comprehensive volume on bread I own. Roasted potatoes with their skins give this rather white dough real character and a delightful crust. It uses “pâte fermentée”, sometimes called “old doiugh”, which I think is timing-sensitive. If you’re using a relatively weak flour (like me), slow down the fermentation by letting the starter rise in a cool place.
Roasted-Potato-Bread-Rolls (makes 8 round rolls)
- 95g strong white flour
- 62g water
- 2g salt
- 0.2g fresh yeast (just a pinch, accuracy is not critical)
Mix everything together, knead for 2-3 minutes and let stand for 12-15 hours in a cool place.
- 175g strong white flour
- 75g whole-wheat flour
- 130g water
- 6g salt
- 3g fresh yeast
- 80g oven-roasted potatoes (small waxy ones take about 30 minutes at 200°C
- Pâte fermentée
I use an electrical mixer for this dough, because the potatoes have to be broken up, which will add moisture to the dough. If you don’t have an electrical mixer, try mashing them first or leave in chunks of potatoes and add some more water.
Bulk Fermentation: 90 minutes. Agitate / fold dough after 45 minutes.
Divide into 8 pieces weighing 75g each. Shape into rounds, without closing the seam on the bottom. Dunk into rye flour and proof seam-side down.
Final Fermentation: 75-90 minutes.
Turn rolls over. If the seams have closed again (happens) slash with one 1-cm-deep cut using a sharp knife or razor blade, being careful no to cut yourself.
Bake-Off. Heat oven to 240°C, put in the rolls, reduce heat to 200°C and bake for 20-25 minutes. A roll of this size will lose 20-20% of its weight, thus the baked rolls should weigh in around 60g each.
Source: “Bread” by Jeffrey Hamelman