I’ve a stash of mashed purple candy potatoes that I made the final time I went to Chinatown to load up on them final 12 months. I maintain them in ziplock baggage with about 80 g of mashed purple candy potatoes in every bag. This fashion I can simply defrost a bag after which have sufficient purple candy potato to make a loaf of bread at about 18-20% potato. That is what I did for this loaf which is in any other case the identical as my final 50% complete wheat sourdough pan loaf with 40% prefermented flour for a fast fermentation. Now with 18% purple candy potatoes I didn’t get fairly the rise as my earlier loaf, however that was anticipated. I additionally tried permitting the loaf to open up organically and not using a rating by placing the formed dough into the pan seam facet up. Effectively the seam wasn’t fairly centered, I feel I nonetheless desire to attain than let the dough do it by itself LOL.
For 1 loaf in a 9x4x4” Pullman Pan
In a single day levain construct, at 74°F about 10 hours to rise 3x.
Within the morning add salt to water and dissolve. Add levain and blend.
Add flours and knead till good gluten growth, I’ll use my Ankarsrum Assistent and blend till a very good windowpane is achieved about 12 minutes. Add mashed purple candy potato and blend till properly integrated.
Take away dough from the bowl and do some slap and folds. Subsequent arrange aliquot jar.
Bulk fermentation at 82ºF.
Finish bulk when aliquot jar reaches 40% rise.
Form the dough right into a batard and place in buttered Pullman pan. Optionally available, sprinkle poppyseeds on the underside and sides of the pullman pan.
Form and permit an preliminary ultimate proof heat till 100% rise in aliquot jar, begin oven preheat 425ºF making ready for steam bake.
Enable the dough to rise till inside 1 cm of the rim of the pan after which bake instantly or about 130% rise within the aliquot jar.
As soon as oven reaches 425ºF rating high of dough after which brush with water. Optionally available sprinkle with seeds after which rating. Switch to oven and bake with steam for 25 minutes. Vent the oven (take away steaming gear) rotate the pan and drop temperature to 350ºF. Bake for one more 30 minutes rotating as wanted till browned. Take away from the pan and place instantly on the rack baking for one more 5-10 minutes to agency up the crust if desired.
