yield 6 loafs
There is nothing better than the aroma of fresh bread baking. I made this recipe one year for Christmas at my mother-in-law’s house and I think all (6) loafs lasted maybe (2) days. I like it best fresh out of the oven.
Pate Fermentee:
- 1.25 grams SAF instant yeast
- 600 grams bread flour
- 12 grams salt
- 390 grams water
Final Dough:
- 55 grams minced fresh garlic
- 2 tablespoons olive oil
- 1100 grams bread flour
- 300 grams whole wheat flour
- 830 grams water
- 36 grams salt
- 2.4 grams instant yeast
- 500 grams roasted potatoes
- 30 grams fresh rosemary
- 1003 grams Pate fermentee
Pate Fermentee:
- Mix together yeast, flour salt and water, mix just until smooth. It will be stiff and dense.
- Cover with plastic and let stand for 16 hours at 70 degrees.
Mixing:
- Sauté the garlic in olive oil over low heat to soften the flavor; do not allow the garlic to brown. If the garlic is very strong, reduce the amount.
- Set the garlic & oil aside to let cool.
- Add all the remaining ingredients to the bowl except the ore ferment.
- Mix on first speed for 3 minutes. As the dough is coming together, add the pate fermentee in pieces.
- Mix on second speed for 3- 31/2 minutes. Desired dough temperature is 75 degrees.
Bulk Fermentation:
1 1/2 hours
Folding:
Fold dough once after 45 minutes
Dividing and Shaping:
- Divide into 6-571 gram pieces. Pre shape into rounds, and place seams up covered with plastic.
- Rest the dough for 10 to 30 minutes.
- Shape and place seam side down on sheet pans lined with baking paper.
- Use pastry bush to lightly brush loafs with water.
- Make (2) diagonal slashes across each loaf about 1/4” deep.
- Cover. Let rise for about 11/4 hours at 75 degrees.
Baking:
- Bake at 450°F with steam (place a bowl of water in lower shelf of oven) for 35-40 minutes.
- Vent the steam when it starts to show color. If darkening to soon lower oven temp 20 degrees.
Cool on rack, enjoy!