Do not let the name deceive you. This bread does not taste like a potato. Well, it does a little, but that is not a bad thing.
The potatoes are mainly there to provide a certain texture. And that they do extremely well. This is as close to a brioche as you will get without using a ton of eggs and butter. Call it a ‘healthy’ alternative. This bread will stay soft for quite some time too. A long cold fermentation gives this bread a distinct flavour. You can use this dough to make little dinner rolls or even burger buns. It is quite versatile.
This loaf makes the best sandwiches!
Watch the video down below for detailed instructions.
Ingredients
300g (10.5oz) strong white bread flour
80g (2.8oz) boiled potatoes
40g (1.4oz) soft butter
30g (1oz) sugar
6g (0.2oz) salt
1 whole egg
5g (0.17oz) dry yeast or 3x the amount of fresh yeast
110g (3.8oz) potato cooking water. I am using cold potato water from the fridge as well as cold potatoes and a cold egg.
To learn more about dough temperature control click here.
1 egg yolk for glazing *optional
Method
- In a bowl combine the potato water, yeast, salt, sugar, egg, butter, and potatoes. Mix well.
- Add the flour and mix to a dough.
- Knead for 2 minutes pressing against the table. Continue with 8 minutes of ‘stretch & folds’ or 500 turns if you want to count them. Desired dough temperature 24 – 25C (75-77F).
- Shape the dough into a ball, place in a bowl, cover up and cold proof in the fridge for 24 hours.
- Shape the dough into a log and place in a greased loaf tin.
- Ferment for 3 hours or until doubled in size. During the final hour of fermentation preheat your oven to 160C (320F) with the fan on. If you have a thick tray or a cast iron skillet then preheat that too as it is a great base for baking on. If you don’t have either, then don’t worry as it will work well anyway.
- Brush the top of the loaf with the egg yolk.
- Bake for 40 minutes.
- Let it sit in the tin for 5 minutes before removing.
Watch the video here
