Potato sliced bread with walnuts
2. December 2013
Because the sourdough theme is thanks to Mr. Cuketka , Maškrtnice , the kneeling map and the facebook community, pecooked, very well processed, I almost do not contribute these recipes ...
But specifically potato with walnuts, I have been promising for a long time in response to your challenges. It is based on a recipe for potato bread , but using a rye.
If you are a beginner on the above links, you will find exhaustive answers to all your questions.)
Postup
Half a day before you prepare to make a dough, prepare a quince. It's always in the morning for me. In the middle bowl, mix the jar of water and rye flour. Cover this cup with foil and allow to work at room temperature.
After approximately 12 to 16 hours, the quail should be ejected and thus ready for the next step. Put it in a large bowl along with the remaining ingredients besides the nuts and treat the dough. After a while of kneading, about 10 minutes, you will have a compact, relatively thin, sticky dough, which is nicely peeled away from the bowl walls. The consistency is such that it would roll into the wall after a while. Add the nuts, paste them into the dough and cover the container with a cloth or foil. Allow to stand for about 20-30 minutes.
Put the dough on the wobble roller and pull it onto the belt, which you fold to the third to the center. Turn it 90 ° and repeat the stretch and fold. Draw and fold in this way three times. And leave the dough covered for an hour to mature
Repeat the stretching and translating ritual except that after the last composition, shape the loaf of a round or elongated shape and put it in a well-flourised cloth of the appropriate shape or a loaf of loose and flour-dripping bowl.
The growth phase of sour baked bread lasts longer, so for logistic reasons, many people leave the cue in the refrigerator overnight. So you can decide whether the dough will grow at room temperature for 2-4 hours or put it down for a better time, such as Saturday morning. You can store it in the fridge for up to 24 hours. Once removed, it will take 1-2 hours to reach room temperature and dock.
Meanwhile, at least half an hour in advance, bake the oven at 250 ° C. Place the baking pan on the bottom of the oven so that the dough dries up and the crust does not cure prematurely and into the middle of the plate, which should also be hot. (Ideal is a baking stone or a cast iron pot.)
When the dough is ready, place it on a hot plate, if necessary, cut with a sharp knife. Put 3 dcl of water into the baking pan at the bottom of the oven and close the oven quickly. So bake for 10 minutes, then pull the power down to 220 ° C and bake for another 35 minutes. You can follow the color of the crust, if you are not sure, remove the bread and tap the bottom, it should sound hollow. After removing, allow to cool on the grid.
But there is also a choice of baking in a sealed container to replace the irrigation of the oven. Ideal are the heat of a conductive container like a cast iron pot, but you can also use a ceramic or glass fuser with lid. Then you will light the oven and the pot and lid. When the dough is ready, quickly put it in a pot and cover it. Always try to blow out the oven as little as possible. For the first 10 minutes, top the lid with the lid, then remove the lid and reduce the power to 220 ° C. So bake in a beautifully golden crust about 35 minutes.
