This is another peasant-style bread, distinctive in its use of potatoes, which keep the dough nice and moist and contribute a pleasingly chewy texture. Because of the moisture, the baked loaves stay fresh longer than other breads. It requires slow rising overnight in the refrigerator but is well worth the wait.
Ingredients
- SPONGE
- 1 cup warm water
- 2 tablespoons (30 ml) or 11/2 ounces (40 g) light corn syrup
- 1/2 ounce (15 g) fresh compressed yeast 8 ounces (225 g) bread flour
- DOUGH
- 10 ounces (285 g) russet potatoes
- 2 ounces (55 g) fresh compressed yeast
- 1 pint (480 ml) warm milk
- 11/2 tablespoons (22 g) salt
- 1 ounce (30 g) granulated malt extract or 3 tablespoons (45 ml) or 2 ounces (55 g) honey
- 6 ounces (170 g) whole wheat flour
- 1 pound 14 ounces (855 g) bread flour Egg wash
Instructions
To Make The Sponge
1- Combine the water and corn syrup and dissolve the yeast in the liquid.
2- Add the bread flour and mix until you have a very soft, smooth sponge.
3- Cover and let rise in a warm place until the sponge starts to fall.
To Make The Dough
4- Peel, cook, and mash the potatoes. Set aside to cool.
5- Dissolve the yeast in the warm milk. Add the salt, malt extract or honey, and the whole wheat flour. Mix the mashed potatoes and the sponge into the dough.
6- Reserve a handful of the bread flour, then mix in the remainder. Knead with the dough hook for about 8 minutes at medium speed, then adjust with the reserved flour if necessary.
7- The dough will be smooth and elastic but not sticky. Cover the dough and let rest for 1 hour in a warm place, punching it down after 30 minutes.
8- Divide the dough into 4 equal pieces, approximately 1 pound 2 ounces (510 g) each. Pound each piece into a tapered oval loaf about 10 inches (25 cm) long. The loaves should be thicker in the center and thinner on the ends.
9- Brush the loaves with egg wash, invert in whole wheat flour, and place right-side up on sheet pans lined with baking paper. Let the loaves rise until slightly less than doubled in volume.
10- With a sharp knife, make 3 slashes at a 45-degree angle across each loaf. Cut deep enough to go through the skin only.
11- Bake at 400°F (205°C), using steam and leaving the damper closed for the first 10 min- utes. Open the damper and continue baking approximately 20 minutes longer.
