Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching Specialty Potato Bread, made easy, same day - Artisan style. and this video is uploaded by Cooking with the Coias at 2022-02-02T09:00:32-08:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [YIdSCdG6jQw]
| Name | Specialty Potato Bread, made easy, same day - Artisan style |
| Video Uploader | Video From Cooking with the Coias |
| Upload Date | This Video Uploaded At 02-02-2022 17:00:32 |
| Video Discription | This same-day potato bread recipe is simply amazing. Professional, Artisan results, easily achieved, in your own kitchen, during the same day! Start in the morning and have amazing fresh potato bread for dinner - with Ivo's recipe, it really is that easy - enjoy! Gear used in the video: Amazon.ca - Ricer https://amzn.to/34dnmgO Amazon.com - ricer https://amzn.to/34qdgca Amazon.ca - bread proofing basket https://amzn.to/347wmUP Amazon.com - bread proofing basket https://amzn.to/3rngxSI Amazon.ca - flour https://amzn.to/3sclBID Amazon.com - flour https://amzn.to/35Eb3u9 Ivo’s Artisan Style – Potato Bread (Same day) Note: Recipe makes 1 loaf – if you want to make 2 loaves, simply double the recipe 😊 Ingredients: • 500 gm all purpose white flour (unbleached preferred) (sifted preferred) • 200 gm mashed potatoes, at room temp or cold (do not use hot), seasoned with ¼ tsp salt • 250 ml (gm) potato water preferred (just save your water after boiling your potatoes) (alternate, just use tap water) • 11 gm salt (i.e. a slightly heaping 1 ½ tsp) • 2 gm instant yeast (i.e. ½ tsp) (alternate, you can use regular yeast as well, just hydrate it first) Method • In a bowl, combine flour, mashed potato, and potato water. Mix till all incorporated. Cover and let stand 20 – 30 mins. • Add the salt, fold it into the dough, then add the yeast and fold it into the dough. Squeeze the dough from end to end, then fold it over, and squeeze again from end to end. Continue this for about 3 mins, until the salt and yeast are evenly incorporated, and the dough gets smooth • Then, pull one end of the dough and fold it over to the other side. Rotate the dough and do this again 3 mores times. Cover and let stand 20 – 30 minutes • Grab one end of the dough and pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 8 – 10 times. Cover and let rests 20 – 30 minutes • Grab one end of the dough and pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 8 – 10 times. Cover and let rest for ~5 hrs – the dough will double/triple in size • Remove dough from bowl to a lightly floured surface. Lightly grab one end of the dough and gently pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 3 more times (which should be 1 complete revolution) • Now shape the dough into a semi-tight, round shape. Do this by pulling the dough from the back, towards you, about 5 inches, on a clean surface. The front edge of the dough will “grip” the surface and begin to roll into a tight ball • Rotate the dough and pull it towards you again. Repeat this 4 – 5 times. The dough should tighten up and be round • Get you proofing bread basket and cover the inside all around, with semolina or regular white flour (to prevent the dough from sticking to your basket) Place dough in basket and cover. (note: if you do not have a proofing basking, then you can use a plastic cutting board – place some flour, or I prefer, oatmeal, on the cutting board, put the dough on top, and cover it) • After 45 minutes, place your empty Dutch oven with lid on, into your oven and preheat it at 475 degrees. • 30 minutes later, remove the Dutch oven (be careful as it will be very hot) and place the bread dough inside the Dutch oven, put the lid on, and bake at 475 for 30 minutes with lid on • After the 30 minutes pass, take the lid off and continue to cook at 475 degrees for 15 – 20 minutes, depending on your oven, and depending on how dark you like your bread • Then, remove the bread from the oven and let it cool on a cooling rack – avoid the temptation to cut into it right away, as the bread is still forming. It will make some “crackling” sounds as it starts to cool. • After 30 minutes, the bread will still be warm, feel free to cut and enjoy…if you can wait longer, do so 😊 My Kitchen Gear Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out. "My Bread Book" by Jim Lahey ► USA https://amzn.to/2JLwbEe ► Canada https://amzn.to/3baKEF0 Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYo We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help. Thank you! [YIdSCdG6jQw] |
| Category | Howto & Style |
| Tags | Potato Bread | ivo coia | homemade | same day | Artisan | easy | fresh potato bread |
