{"id":170,"date":"2009-04-12T11:11:47","date_gmt":"2009-04-12T15:11:47","guid":{"rendered":"http:\/\/www.breadcetera.com\/?p=170"},"modified":"2010-02-25T15:59:45","modified_gmt":"2010-02-25T20:59:45","slug":"potato-leek-bread","status":"publish","type":"post","link":"https:\/\/www.breadcetera.com\/?p=170","title":{"rendered":"Potato Leek Bread"},"content":{"rendered":"<p><a href=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/04\/potatoleek-006-large.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-171\" title=\"Potato Leek Bread\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/04\/potatoleek-006-large.jpg\" alt=\"\" width=\"500\" height=\"374\" srcset=\"https:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/04\/potatoleek-006-large.jpg 1024w, https:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/04\/potatoleek-006-large-300x224.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>With the arrival of spring here in New England (although with evening temperatures still below freezing, one would be hard-pressed to find evidence of?spring&#8217;s return), gastronomic thoughts?turn?from the rich,?substantial &#8216;comfort foods&#8217; of winter to lighter, more refreshing?fare.? But what of those of us who would like to continue to enjoy some of the hearty flavors of winter throughout the year?? Potato leek bread perfectly sates this desire.??Suffused with the flavors of a rich potato leek soup, the deep, earthy aroma of freshly roasted potatoes and?the slightly vegetal accent provided by the leeks combine to give a bread that would be ideally?suited?as an accompaniment to a salad or light broth.<\/p>\n<p><!--more--><\/p>\n<p>The formula for potato leek bread described below?is a slightly modified version of?the one for pain au levain, as described in <a href=\"http:\/\/www.breadcetera.com\/?p=157\" target=\"_self\">More Musings on Mixing&#8230;<\/a>.? The double flour addition technique works particularly well?here to counteract the heaviness that?potatoes and leeks can bring to the dough.? The result is a moist, flavorful bread with?a light, open crumb.<\/p>\n<blockquote><p><strong>Final Dough<\/strong><\/p>\n<ul>\n<li>680 g King Arthur Organic Select Artisan?Flour<\/li>\n<li>90 g Medium Rye Flour<\/li>\n<li>455 g Water<\/li>\n<li>15 g Salt<\/li>\n<li>300 g Levain (mature sourdough culture, 100% hydration)<\/li>\n<li>230 g Red Potatoes, roasted<\/li>\n<li>260 g Leeks, roasted<\/li>\n<\/ul>\n<\/blockquote>\n<p>The potatoes and leeks are prepared the evening before the day of the bake.? Leaving the skins on,?the potatoes are cut into large chunks and the pieces are lightly coated?with olive oil.? The potato pieces are then placed in a roasting pan and roasted in a 375?F oven until the potatoes are browned and tender,?about 45 minutes.? After cooling, the potato pieces are placed into a food processor and processed in pulses until a slightly chunky mixture?is obtained.? Be careful not to?over-process to the point of?yielding mashed potatoes.? You are looking for fairly small?chunks of potato to give the bread character.<\/p>\n<p>The leeks can be prepared simultaneously with the potatoes.? The leeks are first thoroughly washed to removed any sand trapped within the leaves.? The tender part of the leeks (the white and a bit of green) is then?finely chopped,?placed in a pan and stirred?with 1 tbs. of olive oil.? The pan is then covered and also placed in a 375?F oven for 45 minutes, stirring every 10 minutes.? The leeks are then allowed to cool to room temperature.? The consistency of the prepared potatoes and leeks are shown below:<\/p>\n<div class=\"cent\"><a href=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/04\/potatoleek-002-large.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-173\" title=\"Prepared Potatoes and Leeks (click to enlarge)\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/04\/potatoleek-002-large-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" srcset=\"https:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/04\/potatoleek-002-large-300x224.jpg 300w, https:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/04\/potatoleek-002-large.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\n<p>Then next day, the organic white and medium rye?flours are?combined in a large?bowl.? The water and levain are?then added to the bowl of a stand mixer?and?mixed?on the lowest speed, using the whisk attachment, just until the levain became?evenly dispersed in the water, about 1 minute.? The mixer speed is then increased to speed 3 and just enough of the flour mixture?(~75 g) is?added to produce a loose batter.? Whisking is?continued?until the mixture?becomes?well aerated, about 3 minutes.? The whisk attachment is?then exchanged for a spiral dough hook and after the remaining flour mixture is?added, the?dough is?mixed at the lowest speed until all the ingredients are?incorporated, about 2 minutes.??The bowl is?then covered?with plastic wrap and allowed to?rest?for an autolyse?period of 30 minutes.<\/p>\n<p>After this time,?the salt is?added and the dough is?mixed?on speed 3 using the spiral dough hook until moderate gluten development is achieved, about?6 minutes.?? The prepared potatoes and leeks are then added to the dough and the dough is further mixed at the lowest speed until all the ingredients are?incorporated, about 1-2 minutes.? The wet, sticky?dough is?then transfered?into a lightly oiled container, covered, and allowed to?ferment for three?hours, with a fold being performed halfway through the fermentation.<\/p>\n<p>After the?first fermentation, the dough is?divided into two, 1 1\/2 lb. pieces (a bit of extra dough remains and can be shaped into rolls)?and each piece is?lightly?rounded.? After resting under a plastic sheet for 15 minutes, the pieces are?tightly shaped into boules and fendus are formed (see video <a href=\"http:\/\/www.breadcetera.com\/?p=135\" target=\"_self\">here<\/a>).? The fendus are inverted and?placed into rice flour-coated?bannetons,?covered with Saran Quick Covers and allowed a second fermentation of 3?hours. After the second fermentation, the fendus are?inverted?onto a peel,?loaded into the oven and then baked at 425?F for?40 minutes with steam applied for the first 15 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With the arrival of spring here in New England (although with evening temperatures still below freezing, one would be hard-pressed to find evidence of?spring&#8217;s return), gastronomic thoughts?turn?from the rich,?substantial &#8216;comfort foods&#8217; of winter to lighter, more refreshing?fare.? But what of those of us who would like to continue to enjoy some of the hearty flavors [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[47,67,66],"_links":{"self":[{"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/170"}],"collection":[{"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=170"}],"version-history":[{"count":2,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/170\/revisions"}],"predecessor-version":[{"id":276,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/170\/revisions\/276"}],"wp:attachment":[{"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}