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Re: Baking quality artisan bread

From the WFO board

Posted by Rado (

In Reply to: Re: Baking quality artisan bread posted by crispy

I agree "The Bread Baker's Apprentice" book suggested by Crispy is very good for everyone.

The below recipe was emailed to me recently, looks very good and I will be trying/using it. My mum works with something very similar. it's Hungarian Potato Bread with Caraway seeds. I hope you enjoy it.

._._._._._._._._._._._..:: POTATO BREAD WITH CARAWAY SEEDS ::.._._._._._._._._._._._.

3 medium-sized Potatoes
2 pounds - 907grams Bread Flour
1 envelope (10-14gm) of dry granular yeast, or 1 cake of compressed fresh yeast
1.5 tablespoons Salt
0.5 tablespoons Caraway Seeds

1. Boil the potatoes in their skins. Peel them, and mash through a sieve or potato ricer while warm. You should have one cup mashed potatoes. (Note: the recipe calls for 3 potatoes and says you should end up with 1 cup 250ml. I think he has much smaller potatoes than I normally get! I usually only need to use 1 large potato to get 1 cup mashed) Let it cool down.
2. Place yeast in 1/2 cup 125ml warm (not hot) water, and mix well with 3 tablespoons flour in a 4 Liters or 4-quart bowl. Let the starter rise for 30 minutes half hour ;o)
3. Add 2 cups 500ml lukewarm water, the salt and the caraway seeds. Add the rest of the flour and the mashed potatoes.
4. Knead the dough until it separates from hands and sides of the pot. This will take from 10 to 12 minutes.
5. Let the dough rise until it doubles in bulk. Depending on the temperature, the nature of the flour and the yeast, it will take anywhere from 1 to 2 hours.
6. Preheat the oven to 400F - 204.4°C. Place the dough on a floured board and rework it for a few minutes. Shape it into a loaf, and let it rise for about 30 minutes.
7. Dip a brush into water and brush it on the center of the bread. Then make an incision in the loaf. Bake it in the preheated oven for 45 minutes, or until it is done.

Re: Baking quality artisan bread

by Rado Hand on Google+

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