Plain whole wheat potato bread
Wholemeal potato bread that is savory and light with wholemeal flour and steamed potatoes
4 serving
Within 999 minutes
원빵
Ingredients
  • whole wheat flour
    160g
  • Water
    160g
  • East
    1little
  • Strong flour
    300g
  • Potato
    160g
  • East
    4g
  • olive oil
    20g
  • Salt
    8g
Cooking Steps
STEP 1/11
It's a Polish dough that was made the night before and fermented overnight.
STEP 2/11
Prepare potatoes by steaming them in a steamer and crushing them when they are hot.
STEP 3/11
Add the polish dough to the main dough ingredients, including steamed potatoes, knead well to form gluten, and start the first fermentation at room temperature.
STEP 4/11
After about 50 minutes, when the dough doubles, fold four times from top to bottom, from bottom to top, from side to side. Get the shape and start fermentation again.
STEP 5/11
After about 40 minutes, if the dough expands twice, fold it from side to side twice, shape it smoothly, and ferment it again for 20 minutes, and the first fermentation is over.
STEP 6/11
Divide the dough into 4 pieces, circle it, shape it slightly oval, cover it with plastic or wet cotton cloth, and take 10 minutes of medium fermentation.
STEP 7/11
Take out the gas and make it into an oval shape again and panning. Usually, I push it with a rolling pin, not a roll, pinch it, and mold it into the shape I want, but I thought the gas in the dough would come out, so I just slightly re-shape it as the medium fermented dough and panned it.
STEP 8/11
After the second fermentation is done until it,
STEP 9/11
Making cuts. Today, I'm going to make parentheses () shaped cuts that we're facing differently.
STEP 10/11
Spray the dough with water and bake in a 200 degree oven for 25 minutes.
STEP 11/11
Whole wheat potato bread is done.
Mix the polish dough evenly so that it is not raw and ferment at room temperature for 12 hours. I like to make it the night before and ferment it overnight. Potatoes are watery and olive oil is added, so I didn't add water to the dough. If you add potatoes, the dough is sticky, so if you hold a lot of water, it can be difficult to touch it when you make plastic surgery, so it's better to knead it without being too sticky.
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