ye olde bread blogge

bread, coffee and tidbits


with 10 comments

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)

Pâte fermentée

  • 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


Written by theinversecook

12 January 2008 at 18:34

10 Responses

Subscribe to comments with RSS.

  1. Sehen toll aus!


    12 January 2008 at 20:13

  2. Wie lustig, das war auch mein erstes Brot aus dem Buch, verbloggt am 14. Oktober 2004 – schon ganz schön lange her. Ich finde es ebenfalls ausgezeichnet. Brötchen habe ich aus dem Teig noch nie gemacht – eine gute Idee!

    Petra aka Cascabel

    12 January 2008 at 23:39

  3. @ Petra: Dein “Brotkasten” war einer meiner ersten Brot-Bookmarks, ich kann mich an Deine ersten Rezepte aus diesem Buch erinnern. Daraufhin legte ich es mir zu.

    @ zorra: Hab’ auch gleich drei Stück noch warm verschlungen. In meiner ehemaligen Stammbäckerei gibt es jetzt auch wieder diese festeren Brötchen, die nach was schmecken und nicht mit Brtöchenbackmittel “aufgepumpt” sind, dank slow-baking (es handelt sich um die “Rosenbrötchen” der Stadtbäckerei Münster). Ein Hoffnungsstreif.

    P.S. Die Rosenbrötchen sind jetzt wieder 10g leichter (65g statt 75g), größer und pappiger, werden also anscheinend wieder mit Backmittel gebacken. Bei gleichbleibendem Preis von 0.5 Euro / Stck. Das “Slow-Baking”-Zertifikat ziert aber jede Tüte.


    13 January 2008 at 00:06

  4. Hi Nils, Nice buns! Isn’t it a great book? ! ? !
    I have owned my copy for only a year but it is dog-eared, stained and falling apart. My nose is buried in it all the time. Carry on, your blog is looking more and more awesome!
    Best, David

    David Aplin

    14 January 2008 at 00:22

  5. Hi, David, thanks! Great book, reads like a manual on how to be a baker. I have to adjust a little, taking into account the properties of German flour.


    14 January 2008 at 14:10

  6. I do enjoy this book. I haven’t made the rolls but I did make the Roasted Potato Bread loaves.
    Beautiful rolls.


    17 January 2008 at 08:19

  7. I just discovered your blog and I think it’s terrific. What a great find. I really appreciate the rye based breads as I’m just moving in that baking direction. One day I woke up and discovered the great taste of rye.



    28 January 2008 at 10:30

  8. Thanks for stopping by, Tony. I do like rye bread, too. I grew up with it. It might be an acquired taste, although good rye bread should have an easy going eating quality (any bread I guess).



    28 January 2008 at 13:54

  9. Bin ein totaler Fan von Kartoffeln in Brot- und Brötchenteigen, aber “roasted” hab ich sie noch nie verwendet – obwohl es ja eigentlich total Sinn macht! Wird umgehend ausprobiert ;)


    3 February 2008 at 20:56

  10. @ Nicky: Ja, ich finde, die gerösteten Schalen wirken geschmacksverstärkend und tragen auch zu einer rustikalen Optik bei. Viel Glück beim Ausprobieren.


    3 February 2008 at 21:42

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: