Skip to main content

POTATO BREAD
INGREDIENTS: 
25 GRAMS DRY YEAST
75 GRAMS BIGA
500 GRAMS BOILED AND PEELED POTATOES, MASHED
150 GRAMS MILK
200 GRAMS OF COOKING WATER OF THE POTATOES
30 GRAMS OLIVE OIL
20 GRAMS SALT
20 GRAMS GRATED PARMESAN CHEESE
750 GRAMS BREAD FLOUR
250 GRAMS CAKE FLOUR
HOW TO DO:
·       Mix potatoes with flours, salt, oil, parmesan cheese.
·       Mix yeast with milk and cooking water.
·       Knead the dough until is nice and fluffy.
·       Place dough to rise in a warm area.
·       Knock the dough down and shape it in large loaves, place them again in the proofing box to rise.
·       Bake at 220 degrees for about 20  minutes and then drop the temperature to about 200 and finish baking for another 15 mintes or so.

Labels:

Comments

Post a Comment

Popular posts from this blog

POLENTA BREAD

POLENTA BREAD INGREDIENTS:   400 GRAMS BREAD FLOUR 200 GRAMS CAKE FLOUR 200 GRAMS POLENTA 50 GRAMS BIGA 15 GRAMS DRY YEAST 5 GRAMS SUGAR 20 GRAMS SALT 480 GRAMS WATER HOW TO DO: ·        Mix flours with salt and yeast, add water and olive oil, BIGA and kneed the dough until smooth. ·        Place the dough to raise until double in volume and then shape in 4 long loaves, let them rise for a second time until ready. ·        Make three cross incisions on each loaf and bake at 220 degrees for 20   minutes, then drop the temperature to 200 degrees and bake until ready.
1 comment
Read more

CRUMBLE EGG CROISSANT

8 large eggs 100g grated  cheddar a splash of  milk small bunch chives, snipped 4 large croissants Method In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.
Post a Comment
Read more

THE BASIC OF BAKING BREAD

Post a Comment
Read more