This week, the Tuesdays with Dorie group is baking these loaves from Baking with Julia: Savor the Joys of Baking with America’s Best Bakers
I’m really pleased with this bread.
How to make it:
Take equal parts mashed potatoes and flour, mix them together with some yeast, a little water, and a couple of tablespoons of olive oil. Then beat the heck out of the dough for 11 (not 10, not 12) minutes.
Don’t pay attention to how the dough feels. Don’t worry about the weather, the room temperature, or the humidity. Forget everything you thought you knew about baking bread and the “feel” of the dough. Don’t worry about the dough doubling. Just go with the time stated in the recipe.Just have faith.
This all goes against my bread baking intuition. Except… it works.
These are crusty rustic loaves with a super soft interior. The recipe involves a baking stone, steam, and all of that business. However, when you add potatoes to bread, it softens it… a lot. So how does this work? I’m not really sure.. but this bread is amazingly good. It’s great simply sliced and buttered.
You can find the recipe on page 138 of the book, or on the Tuesdays with Dorie host site, Simply Sweet by Dawn. She has some amazing variations on the dough. Think potato skins meet bread. Pretty incredible.
What did I do differently from the original recipe in the book? Not much.
- Instead of the pizza peel high wire act described in the book, I sprayed parchment with spray oil, sprinkled it with cornmeal, placed it onto a peel, and turned the loaves out onto the parchment.
- I dragged the parchment from the peel onto the stone, sprayed the oven with water, and shut the oven door. I then sprayed the oven 30 seconds later…. with my (drum roll please) awesome bread spraying toy.
It’s garden tool, no it’s a baking tool. Stop! You’re both right!
To see how other bakers fared, visit the Tuesdays with Dorie site and click on the various links.
sharing with #bakeyourownbread