Description
I like cakes with potatoes in the dough. The puree makes the bread more fluffy and soft, although a clear taste and flavor of the potatoes is not felt. May I offer you a potato baguettes. In my opinion, a very good bread with a crispy crust and a delicious crumb. They have a special taste, very rich. After tasting these wonderful baguettes a couple of years ago, now with great pleasure to bake them periodically. Recipe from Catherine Crystallized™, with slight modifications. Do not be afraid of a decent number of steps, and text. It is actually quite simple!
Ingredients
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Flour
50 g
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Water
50 ml
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Yeast
2 g
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Potatoes
1 piece
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Flour
170 g
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Flour
120 g
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Water
30 ml
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Salt
1 tsp
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Yeast
2 g
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Vegetable oil
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Flour
Cooking
Opara. For the dough dissolve the yeast in water, mix with sifted flour. A container of sourdough tighten with cling film and leave in a warm place for 10-12 hours (overnight)
The potato dough. Boil potatoes, grate on a fine grater, mix with the flour, knead thoroughly. A Cup of potato dough tighten with cling film and put in 10-12 hours in a warm place.
Here's the dough in the morning.
Dough. Sift the flour into a Cup, dissolve the yeast in water and pour in the flour mixed with salt. Here also pour in the yeast mixture and add the potato dough. Knead thoroughly (I have engaged in this mixer). The dough is not steep, soft, to hands absolutely does not stick.
Put the dough in a bowl, greased lightly with vegetable oil. Tighten with cling film and put to approach in a warm place for about 45-50 minutes.
Here is the dough after 50 minutes.
On a lightly oiled work surface punch down the risen dough, divide into two equal parts. Roll each "sausage" with a length of approximately 30 cm.
Each "sausage" twist in a loose harness. Put on a baking tray lined with baking paper (grease the paper with vegetable oil). Sprinkle the baguettes with flour. Cover with linen towel and put the baking pan in a warm place for 15-20 minutes.
From baguettes to brush away the excess flour. Bake in a pre heated oven at 200* for 10 minutes, then reduce temperature to 180* and bake the baguettes for another 12-15 minutes (of course, you need to focus on your oven).
Leave the bread to cool on a wire rack. From the specified quantity of products obtained by two baguette at 250-260 g.
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