The Bellinghman (bellinghman) wrote,
The Bellinghman
bellinghman

Floris Bread redux

This is the current state of the recipe. Makes enough for 2 large loaves, with an overall start to yumyumyum time of about 3 hours 30 minutes.

Implements
One steamer (assuming you're steaming your potatoes)
Two large loaf tins
Two large mixing bowls
One mug
One oven
Mixing spoons, and/or mixer with dough hook.
One roasting tin.

Ingredients
500g peeled potatoes
75ml olive oil
50g fresh yeast
300ml water, at blood temperature
1000g plain flour
10ml salt (or 2 tsp)

Method
Peel and slice the potatoes, and steam for 25 minutes.

Sift the flour and salt into a large bowl

Add the yeast to half the water, and mix

In another large bowl, mash the potatoes finely with the olive oil, and allow to cool.

Before rise
Before rise


Now add about half the flour to the mash, and mix.

Once combined, slowly add the water-yeast mixture, and the remainder of the flour, mixing all the while. When you run out of the water-yeast mix, start using the plain water. I find that not all of the water is actually necessary.

Knead the dough until smooth.


Covered, about to rise
Covered, about to rise


Risen
Risen


Cover, and allow to rise for 60 minutes. Do keep an eye on it, as this dough can be a little enthusiastic.


Now knock down to get the large bubbles out of the mix, and divide into two pieces. Put one piece into each tin, and allow to rise again for 20 minutes.

While this is happening, turn the oven on to 230C, and allow to heat up fully.

Half fill the roasting tin with water and put in the bottom of the oven. This causes a very steamy oven.


In loaf tins
In loaf tins


Second rise
Second rise


When the loaves have finished rising, take a mug of water, and brush some of the water onto them with your fingers. The dough should glisten.

Now bake in the oven for 40 minutes.


Baked
Baked


On cooling rack
On cooling rack


Sliced to show the crumb
Sliced to show the crumb


When done, remove the loaves from the oven and turn out onto a rack to cool.
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