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Granny White
Potato−Dill Bread
1
1
9
3
3
3
3
4
baking potatoes
4 oz (about 1 3/4 cups) cold water, 55 degrees F
oz (about 1 cup) white sourdough starter
milk powder
/4 raw wheat germ
1 oz (about 8 1/4 cups) unbleached white bread flour
sea salt
finely chopped fresh dill
vegetable oil
Two−Day Bread − First Day
Preheat the oven to 400 degrees F. Bake the potatoes in the oven
directly on a rack for 1 hour. Let them cool slightly. While they
are still warm, peel the potatoes and force the pulp through a
ricer or strainer. Measure out 10 ounces (about 1 cup) of pulp
and place it in a work bowl. Put the pulp in the refrigerator
until it is cold.
Place water, White Starter, milk powder, wheat germ, flour and
potato pulp in the bowl of a mixer fitted with a dough hook. Mix
on low speed for 4 minutes. The dough should feel soft and sticky.
Can also be mixed by hand. Cover the dough with a proofing cloth
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