Bread "Tortano"

Description

Very flavorful and delicious bread. Heavily caramelized crust due to the addition of honey, and mashed potato adds taste and tenderness to the crumb elastic.

Ingredients

Yeast
Water

640 g
Flour

675 g
Honey

14 g
Salt

15 g
Mashed potatoes

60 g

Cooking

Dissolve yeast in warm water 220 g.

Measure out 1/3 Cup for the dough, pour the rest, we will no longer need.

Add flour 100 g mixed. Cover with foil and leave it for 8-12 hours until doubled. I left for the night.

That's what happened.

Prepare the dough: in the bowl of a mixer to combine the yeast mixture, water, 420 g, stir well. Then add the honey and mashed potatoes, knead, PWD salt and flour 575г.

Knead with hook on medium speed for 15 minutes. The dough blainey blurry. but at the end of the kneading it will gather around the hook and will be sticky and soft. As it should be. Put the dough in a container, lightly greased with olive oil for 4 hours.

During this time it must be 4 times to roll the dough in the first 80 minutes, starting from the 20th minute from the start of the ascent (via 20,40,60,80 minutes). Each time returning the dough into the container after the folding, or collapse, without removing it from the tank. For the first collapse take the dough on a floured surface, rashanim a little in all directions, turn in half.

Then turn the left edge put on the right.

Then lower on the top.

Then right on the left. And return back to the tank. Do not forget to cover the dough all the time with film. And such manipulations need to be done 3 more times, after equal 20 minutes. The remaining 2 hours and 40 minutes the dough should come up intact.

After 4 hours, take out the dough, which increased 3 times. And leave on the table for another 20 minutes.

Then slide onto parchment paper and gently podcating the dough into a ball.

Bread "Tortano" traditionally baked in the shape of a crown. To do this, in the middle of the dough mound flour. And make in the middle of the hole.

Push it in gently about 10 cm Sprinkle with flour and leave for final proofing for 1.5 hours.

That's what we see after the set time.

To make a sharp knife cuts on all four sides. 45 minutes before baking heat the oven on 230 degrees. Put in to bake our bread. Bake 45 minutes until browned.

The original is baked on the stone, but I did great without it. Leave the bread to cool on a wire rack.

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