Potato Bread

November 25, 2020 | Chef Oliver Lim

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INGREDIENTS

A	53%	265g	Water
	100%	500g	German Bread Flour Type 550
	5%	25g	Norcia Sourdough Powder
	3%	15g	Salt
	2%	10g	Domino Verde Natural Improver
	2%	10g	Angel instant yeast
B	71%	355g	Roughly mashed russet potato(Steamed and skinned)
	1%	4g	Angel Yeast Extract
	5%	25g	Olive oil
	4%	20g	Minced Garlic
C	10%	50g	Optional Filling: Shredded Parmigiano Reggiano
	10%	50g	Cheese Cubes

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METHOD

Using an electric mixer, mix all the ingredients of the bread dough (A) until well blended.
Add in two tablespoon of the potato mix B at intervals, until well blended, then add another spoon of potato mixture, until dough is silky and smooth.
Cover and leave the dough for first bulk fermentation for 15 mins in room temperature.
Place dough on table to do a letter fold, put back into bowl to rise for second fermentation for 15 mins.
Divide the dough into 150g sizes
Final fermentation for 30 mins
Bake 250̊C for 10-15 mins

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Recipe Steps:

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At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet.

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Recipe Steps:

Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua.
At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet.
Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua.
At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet.

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Potato Bread

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Potato Bread

November 25, 2020 | Chef Oliver Lim

Recipe Steps:

Recipe Steps:

Download Here

Potato Bread