Hearth-Baked Potato Bread

This hearth-baked potato bread has a firm, crisp crust and a soft, yeasty interior. Follow the formula as outlined below, or add your own twist with additional mix-ins like bacon, green onions or fresh dill.

Hearth-Baked Potato Bread

3
(1)
Prep Time: 2 hours, 38 minutes
Bake Time: varies
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Ingredients

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Bread Flour20-10010-
Water12-606-
Russet Potatoes4-202-
Red Star Block Yeast-9.63-300
Vital Wheat Gluten-9.63-300
Salt-72.2-440
Black Pepper-0.0320.1-10
Saf-Pro Ibis Silver-0.960.3-30
Total3711.19-1980

Lesaffre Products Used

Instructions

Boil potatoes until very tender, drain and let cool by placing into a cooler overnight. Cut potatoes into cubes prior mixing.
 
Combine all dry ingredients (including yeast) in a mixer with a dough hook, and mix for 1 minute on your mixer’s first speed. Add water and potatoes, and continue to mix for an additional 4 to 6 minutes on your mixer’s second speed, or until fully developed. Maintain dough temperature at 78°F (25.5°C). Rest the dough for 1 hour with a fold in-between.
 
Next, scale and shape dough into rounds or torpedoes. Proof for 1 hour in a proofer set to 85°F (29.5°C) with 85-90 percent humidity.
 
Bake in a hearth oven with steam.  Please note, baking time will vary depending on the size and shape of the loaves. Bread is ready when a hard golden crust has formed.
 


 

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.